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Title: Steamed Fish
Categories: Entree Fish
Yield: 2 Servings
| 1 | lb | Frozen catfish, trout or |
| Flounder fillets -- thawed | ||
| 4 | md | Mushrooms -- sliced |
| 1 | sl | Bacon -- cooked and |
| Crumbled | ||
| Or bacon bits | ||
| 4 | Green onions -- chopped | |
| 1 | sm | Rib |
| 1 | Thin slice | |
| 1 | tb | Dry white wine |
| Or grapefruit juice | ||
| 1 | ts | Soy sauce |
| Or lemon juice | ||
| 1 | ts | Worcestershire sauce |
| 1 | ds | Hot red pepper sauce -- |
| (optional) | ||
| Celery -- chopped | ||
| Fresh ginger -- chopped |
1. Place half the fillets or 2 trout on a plate.* 2. Combine mushrooms, bacon, onion, celery, and ginger in a small bowl. = Spread each fillet with half the filling; top with remaining fillets,= overlapping pieces, if necessary. Or, if using whole trout, stuff each= trout with part of the mixture. Sprinkle any remaining stuffing around the= trout. 3. Combine wine, soy sauce, Worcestershire, and red pepper seasoning; spoon= over fish. 4. Cover and steam* over low heat for 15 minutes, or until fish flakes easi= ly.
* To make a makeshift steamer, save 3 4-ounce or other uniform-size cans= that will fit inside a saucepan or pot with lid with adequate room on top= for a plate and the fish. Punch several small holes in the sides with a= can opener and arrange them in triangle formatin in the bottom of saucepan.= Add 1 inch water to saucepan; place plate with fish on top of cans, cover,= and you are ready to steam on top of stove.
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Recipe By : clipped from a magazine
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