1 - 10 of 12 for stuffed bass

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In a skillet, ... Take the black bass and scale them, ... top, skin side up. Bake at 350°F for 1 hour or until fish flakes easily with fork. Serve hot.

Saute onion in ... Mix well. Wash bass and dry. Salt ... for about 10 minutes for each pound of fish, or until the flesh easily separates from the bone.

Clean and split bass, but do ... minutes or until fish is tender, basting frequently with the wine. Serve with own sauce. Serve with marinated cucumbers.

Dry fish and sprinkle inside with lemon juice, salt and pepper. Place fish on a well greased baking dish or pan. Melt butter in skillet and saute ...

Wash fish in cold water and pat dry with paper towel, set aside. Place butter in 2 quart microproof casserole. Cook on high for 45 seconds, or until ...

Fish: Sprinkle salt into fish, pack stuffing lightly between fillets. Fasten opening with picks or skewers. Place fish in shallow greased baking pan. ...

Combine stuffing mix, tomatoes, onion, sugar, salt, tarragon and pepper. Set aside. Mix butter and lemon juice, brush outside surface of fish. Place ...

In 1 1/2 quart dish, add onions, oil and garlic. Cover. Cook on high for 3 minutes. Add tomatoes, salsa, and cinnamon. Top with fish and olives. Cook ...

Preheat broiler. Meanwhile if using cod fillets, cut them into 4 serving size portions. Place the fish on a greased rack of an unheated broiler pan, ...

Prepare fish, wash, split and rub with oil. Prepare stuffing or use any plain stuffing. Add chopped shrimp and crab meat; add heavy cream. Put fish ...

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