"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broccoli Stuffed Fish Recipe

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This recipe for Broccoli Stuffed Fish, by , is from One Community One Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, March 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 4-ounce fresh or frozen skinless fish fillets, about 1/4 inch thick
1 cup frozen cut broccoli, thawed
1 beaten egg
1 8-ounce container soft-style cream cheese with chives and onion
1/4 cup grated Parmesan cheese
3/4 cup herb-seasoned stuffing mix
2 tablespoons milk
2 tablespoons dry white wine

Directions:
Directions:
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For stuffing, drain broccoli, pressing out excess liquid. Combine egg, half of the cream cheese, and the Parmesan cheese.
Stir in broccoli and stuffing mix. Spoon one-fourth of the stuffing onto an end of each fillet. Roll up, securing rolls with wooden toothpicks. Place fish in a greased 2-quart square baking dish.
Bake, covered, in a 350 oven for 30 to 35 minutes or until fish flakes easily with a fork and stuffing is hot.

Meanwhile, for sauce, in a small saucepan cook remaining cream cheese, milk, and wine until heated through, stirring often. Serve sauce over fish.

Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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