Poisson-tomate au gratin

Yield: 6 Servings

Measure Ingredient
1 pounds Smoked whitefish or other smoked fish
6 larges Tomatoes
1 teaspoon Salt
1 cup Cooked rice
¾ cup Grated cheese
1 \N Egg; beaten
1 dash Pepper
1 tablespoon Melted fat or oil
¼ cup Dry bread crumbs

Recipe By : Ted Dahlen "Smoke Seafood" Remove skin and bones from fish. Flake the fish. Wash tomatoes. Remove stem ends and centers; sprinkle with salt. Combine rice, cheese, egg, pepper, and fish. Fill tomatoes with fish mixture and place in a well-greased baking dish. 10x6x2 inches. Add fat to crumbs; sprinkle over top of tomatoes. Bake in a moderate oven, 350 F., for 25 to 30 minutes or until tomatoes are tender.

Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.

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