Steamed Fish

* Exported from MasterCook Mac *

Steamed Fish

Recipe By : clipped from a magazine
Serving Size : 2 Preparation Time :0:00
Categories : Main Dishes *Tried & True
4-Star Fish & Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound frozen catfish, trout or flounder fillets -- thawed
4 medium mushrooms -- sliced
1 slice bacon -- cooked and crumbled
or bacon bits
4 green onions -- chopped
1 small rib celery -- chopped
1 thin slice fresh ginger -- chopped
1 tablespoon dry white wine
or grapefruit juice
1 teaspoon soy sauce
or lemon juice
1 teaspoon worcestershire sauce
1 dash hot red pepper sauce -- (optional)

1. Place half the fillets or 2 trout on a plate.*
2. Combine mushrooms, bacon, onion, celery, and ginger in a small bowl. Sprea
d each fillet with half the filling; top with remaining fillets, overlapping pi
eces, if necessary. Or, if using whole trout, stuff each trout with part of th
e mixture. Sprinkle any remaining stuffing around the trout.
3. Combine wine, soy sauce, Worcestershire, and red pepper seasoning; spoon ov
er fish.
4. Cover and steam* over low heat for 15 minutes, or until fish flakes easily.

* To make a makeshift steamer, save 3 4-ounce or other uniform-size cans that w
ill fit inside a saucepan or pot with lid with adequate room on top for a plate
and the fish. Punch several small holes in the sides with a can opener and ar
range them in triangle formatin in the bottom of saucepan. Add 1 inch water to
saucepan; place plate with fish on top of cans, cover, and you are ready to st
eam on top of stove.



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Per serving: 286 Calories; 4g Fat (11% calories from fat); 41g Protein; 25g Car
bohydrate; 3mg Cholesterol; 408mg Sodium


Nutr. Assoc. : 3307 0 0 0 0 0 0 0 0 0 0 0 3726