Wednesday, July 7, 2010
The Arabic Food Recipes kitchen invites you to Baby snapper with green onion and pistachio stuffing. Enjoy cooking fish and learn how to make Baby snapper with green onion and pistachio stuffing. A delicious fish lunch
1 tbsp olive oil
4 green onions (finely sliced)
2/3 cup pistachios (shelled and chopped)
1/2 cup fresh breadcrumbs
1/4 cup flat-leaf parsley (chopped)
1/4 cup parmesan (grated)
salt and pepper
4 baby snappers (cleaned and scaled)
For stuffing, heat 1 tbsp olive oil in a pan over medium heat and cook 4 green onions (finely sliced) for 2-3 minutes. Add 2/3 cup pistachios (shelled and chopped) and 1/2 cup fresh breadcrumbs and cook for 2-3 minutes. Remove from heat. Stir in ¼ cup flat-leaf parsley (chopped) and ¼ cup parmesan (grated). Season with salt and pepper, then cool. Fill cavities of 4 baby snappers (cleaned and scaled) with stuffing and secure with toothpicks. Cut 2 slits in both sides of each fish and brush both with melted butter. Cook each in a preheated grill pan for 1-2 minutes on each side, then finish in a 180C oven on a greased baking dish for 10-12 minutes or until fish is just cooked. Serve with lemon.
Chef: Steve Manfredi Photo: Marina Oliphant Source: The Sydney Morning Herald Monday March 2, 2009 Middle Eastern, Quick, Contemporary, Healthy, Egg free, Lunch
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