Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Stuffed Rockfish
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- #18543
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 whole rockfish fillets with skin still intact (2 pounds each)
1/4 cup butter
1 small onion, chopped
3 stalks celery, chopped
2 eggs, beaten
1/2 teaspoon dried sage
1/2 teaspoon dry mustard
1/4 cup fresh parsley, chopped
2 cups plain bread crumbs
salt and pepper, to taste
directions
Place butter in a skillet and melt. Saute onion and celery until tender.
Meanwhile, combine beaten eggs, sage, dry mustard, parsley, bread crumbs, and salt and pepper. Mix well. Add onion and celery and mix well.
Place one rockfish fillet skin side down on the bottom of a lightly greased baking dish. Spread stuffing mixture on the fillet and place remaining fillet on top skin side up. Bake at 350 degrees F for about 40 minutes.
If you cannot find rockfish, feel free to substitute any other large fish such as bluefish, sea bass or flounder.
added by
sue_starfas
nutrition data
Nutritional data has not been calculated yet.
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