Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.
Yield: 4 Servings
Ingredients and directions for this recipe
4 sl Rye bread
1/3 c Chopped celery
2 tb Chopped onion
1 ts Grated orange peel
1/4 c Margearine or butter
2 tb Fresh orange juice
1/4 c Snipped parsley
1/4 c Coarsly choppe cashews or
-peanuts (I used pecans)
4 sm Drawn trout; about 1/2
From: firstname.lastname@example.org (Chris Devan)
Date: Mon, 14 Mar 1994 13:56:42 GMT
From Cleaning & Cooking Fish by Sylvia BAshline, via Virginia Wildlife. Set
oven to broil at 550 degrees. Cut bread into 1/2inch cubes. Spread on
baking sheet. Broil 5-6 inches from heat, stirring one or two times, until
toasted, about 4 minutes. SEt aside. SEt oven to bake at 375 degrees.
GRease a 13x9 inch baking pan (or xomething). In a 1-1/2 quart saucepan,
cook and stir celery, onion and orange peel in margarine over medium heat
until tender, about 5 minutes. Stir in orange juice. Heat until bubbly.
Stir in parsley and nuts. Add bread cubes; toss to coat. Remove from heat.
Place fish in prepared pan. Stuff with bread mixture. If desired (whatever
the hell that means) brush fish with 2 tablespoons melted margarine or
butter before baking. Bake until fish flakes easily at backbone, about 20
minutes. 4 servings.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,