Yield: 1 servings
|1 \N||Red Snapper about 4 to 5 pounds|
|\N \N||Olive oil and butter|
|2 \N||Onions; (large)|
|\N \N||Liver of fish or chicken liver|
|⅓ cup||Pine nuts|
|\N \N||Water or fish stock|
|4 mediums||Potatoes; sliced thick|
Preheat oven to 330 degrees. Gut the fish and wash it, making an incision in the belly through to the bone. Put it in a pan and add salt, pepper, and brush some olive oil, and a little butter. Saute the chopped onions and the liver until it is golden in color. Add the pine nuts and rice. Add some water or fish stock. Cook rice about seventy percent. Stuff the fish from the head to the belly. Fill the whole cavity. Sew the cavity shut to prevent the stuffing from leaking out. Add some thick sliced potatoes to the bottom of the pan. Add some salt and pepper to the potatoes. Sprinkle the fish and the potatoes with the finely chopped parsley and place in the oven. Bake for 40 minutes at 350 degrees.
Yield: 6 to 8 servings, depending on fish size Converted by MC_Buster.
Per serving: 1403 Calories (kcal); 25g Total Fat; (15% calories from fat); 37g Protein; 261g Carbohydrate; 0mg Cholesterol; 47mg Sodium Food Exchanges: 15½ Grain(Starch); 1 ½ Lean Meat; 3 ½ Vegetable; 0 Fruit; 3 ½ Fat; 0 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #IND069 Converted by MM_Buster v2.0n.