Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Stuffing | not in our table | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 can tomato paste
- 1 can whole tomatoes
- 4 cloves garlic, chopped
- 2 green onions, chopped
- 1 bell pepper, chopped
- 1 onion, chopped
- Salt and pepper to taste
- 1 large redfish
- 1/3 cup chopped parsley
- Lemon slices
- Stuffing Ingredients:
- 3/4 can plain bread crumbs
- 1 small can crab meat
- 1 cup cooked chopped shrimp
- 2 green onions chopped
- Salt and rod pepper to taste
Directions
Make a roux with a large spoon of margarine and a half of a cup of flour; when brown add garlic, bell pepper and onions; cook a few minutes.
Add tomato pasta and tomatoes and enough water to make a medium thick gravy. Season well.
Cook about 1 hour adding more water when needed. Wash and dry the fish.
Season inside and out with salt and pepper.
Stuff the fish.
Mix and add enough milk to hold stuffing together.
Piece fish in roasting pan. Pour on tomato gravy and bake uncovered in 325F oven for about 45 minutes.
Baste fish often. When almost cooked add parsley and lemon slices to the top of the fish.