CURRY FISH AND RICE
I don't know where my mom found this recipe, but I remember eating it when I was little. This is a great recipe for when you don't have time to watch everything in the kitchen, but it's nice enough that I've served it to company!
Provided by Jess Michael
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat water, onion, butter, curry powder, and salt in a large skillet over medium heat until butter is melted, about 2 minutes. Stir rice into onion mixture and arrange frozen white fish over rice. Sprinkle with almonds.
- Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Fish should be heated through, and the flesh should be opaque and flake easily. Mix in peas and fluff rice with a fork before serving.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 34.9 g, Cholesterol 66.3 mg, Fat 12.7 g, Fiber 2.8 g, Protein 21.6 g, SaturatedFat 4.6 g, Sodium 568.4 mg, Sugar 2.7 g
BAKED STUFFED FISH
Serve with Rice Pilaf and Orange and Red Onion Salad for a delicious meal!
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Pre-heat the oven to 400°F. In a skillet over medium-high heat, melt the butter. Cook the onion, shallot, garlic, celery, red pepper and parsley until softened, about 4-5 minutes.Reserve some of the cooked veggies for the bottom of the baking dish. Deglaze the pan with white wine and let cook for another minute. Add the bread, salt, freshly ground black pepper and thyme. Mix to combine thoroughly. Gently fold in the crab meat. Rinse and pat dry the sole fillets. Squeeze some fresh lemon juice on the filets. Spread the stuffing along the filet and roll it up.Place reserved cooked veggies in the bottom of a buttered baking dish. Place the rolled up sole filets, seam side down, on top of the veggies. Cook covered with foil for 15 minutes. Take the foil off and continue to cook for another five minutes uncovered. Serve with Rice Pilaf and Orange and Red Onion Salad.
MY BIG STUFFED FISH WITH RICE
Make and share this My Big Stuffed Fish With Rice recipe from Food.com.
Provided by Chef Penn State
Categories Orange Roughy
Time 1h20m
Yield 4 stuffed fillets, 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse fish thoroughly and pat dry.
- Rise rice and let drain.
- Preheat oven to 325 degrees Fahrenheit.
- In medium to large saucepan, cook mushrooms, onions and garlic in fat free margarine.
- Add broth, water and rice. Cover and simmer until rice is tender and liquid is absorbed, approximately 20 mins.
- Stir in peas and broccoli.
- Spray a semi-shallow baking pan with non-stick cooking spray.
- Place fish on the baking pan.
- Spoon about 1 cup of stuffing on top of each fillet.
- Drizzle with olive oil.
- Cover baking pan loosely with aluminum foil.
- Bake for about 45 mins or until fish is flaky.
Nutrition Facts : Calories 585.4, Fat 11.1, SaturatedFat 1.7, Cholesterol 132.4, Sodium 438.9, Carbohydrate 55.6, Fiber 7, Sugar 5.4, Protein 65.6
SALMON WITH RICE STUFFING
The base for this recipe comes from "Enjoy- More Recipes from the Best of Bridge" but I've given you my adaptation of it. You can also do this on the BBQ. It is a very tasty fish recipe and I hope you'll enjoy it.
Provided by Ranikabani
Categories Weeknight
Time 1h5m
Yield 1 stuffed fish
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- In a skillet, melt butter and saute onion, garlic, celery and peppers until tender.
- Then add the rice and the spices and toss.
- Coat inside of fish with a light coating of mayonnaise and then stuff the cavity of the fish but don't pack the stuffing in.
- Sew it up with a needle and thread.
- Spread a little butter or a lot of mayonnaise over fish and top with 3 or 4 lemon slices.
- Wrap loosely in tin foil.
- Put it in a broiling pan and cook for 10 minutes per inch of thickness or until cooked and flakes easily with a fork.
- This can be served with additional lemon wedges or you can mix equal portions of melted butter and dry white wine for a delicious sauce.
STUFFED FISH FILLETS
These fillets are bursting with fresh vegetables. "I discovered this memorable recipe 40 years ago in college," relates Mildred Doucette from Sun City West, Arizona. "It's remained a staple at our house."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 798mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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