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    You are in: Home / Recipes / Stuffed Fish (Middle Eastern, Palestine) Recipe
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    Stuffed Fish (Middle Eastern, Palestine)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Pali's Favorites's Note:

    I live on an island so we get fresh snappa fish constantly, so I love making stuffed fish. This is really easy to do, and you can use your fish of preference!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 large snappa fish (I use Snappa fish, but your preference is fine) or 1 large any large fish (I use Snappa fish, but your preference is fine)
    • 1/4 cup olive oil
    • 2 lemons
    • 1/2 cup vinegar
    • 4 tablespoons salt
    • 1 teaspoon paprika
    • 1/2 teaspoon pepper
    • 1/4 teaspoon cumin

    Stuffing

    Directions:

    1. 1
      Clean the fish, and let soak in vinegar and salt for 10 minutes (this takes away the smell really quickly).
    2. 2
      Use the lemon juice, oil, paprika, salt, pepper, and cumin and coat the fish inside and out.
    3. 3
      Brown the pine nuts and set aside. Mix the chopped parsley, garlic, tomato, and onion and add with the pine nuts. Add olive oil, salt, pepper, and lemon juice, and mix in the pine nuts.
    4. 4
      Place fish on aluminum foil (a piece big enough to wrap the entire fish in). Stuff the fish (I like to make mine as full as possible) and close with a needle and thread or any other way you use to close your fish.
    5. 5
      Make light cuts on the top of the fish and take any of the lemon juice, oil, and spices the fish was sitting in that is left and pour on top of the fish.
    6. 6
      Wrap the fish in the aluminum foil to prevent it from drying out and bake at 450 degrees for about 30 to 40 minutes.
    7. 7
      If preferred, take the fish out of the foil when it is finished and put it under the broiler to brown it.
    8. 8
      Enjoy =).

    Ratings & Reviews:

    • on February 25, 2012

      45

      This was good but I think we would have preferred it not cooked in the foil. I did broil them after. I used two medium red snappers, sea salt to taste. I rinsed the vinegar and salt off after the 10 minutes, I added some Baharat Aka Middle East Mixed Spices - the Real Mix into the spices, plus the rest of the ingredients. I served this on a bed of Rice Pilaf With Fresh Dill, Walnuts and Raisins along with daqoos (I intend to post the recipe, a tomato and cilantro, garlic sauce) grilled green and red bell pepper strips, and a fresh chopped salad with a basic home-made lemon dressing. If I make this again I will modify how I cook it and not use the extra spice which I didn't take into account on my star rating.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2009

      45

      I did not really get how i should stuff my white fish so i just pured all of this over it and baked it in the oven. It cam out a little dry but we had sourcream sauce and rice with this and it was a very enjoyable weekend dinner. Thanks for sharing, made for Ramadan Tag Game fall 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Stuffed Fish (Middle Eastern, Palestine)

    Serving Size: 1 (112 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 299.1
     
    Calories from Fat 259
    86%
    Total Fat 28.8 g
    44%
    Saturated Fat 3.2 g
    16%
    Cholesterol 0.0 mg
    0%
    Sodium 6989.5 mg
    291%
    Total Carbohydrate 9.6 g
    3%
    Dietary Fiber 2.8 g
    11%
    Sugars 2.9 g
    11%
    Protein 3.7 g
    7%

    The following items or measurements are not included:

    fish

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