Wholesale distributors of fine foods, Air conditioning, Refrigeration,Sales and Repair, Fresh Fish Deli - Robberg Garden Route

Stuffed Panga Fish

Cooking time: 30    Ingredients: Stuffing:   100 g spinach  150 ml chicken or vegetable stock  100 ml white wine  40 ml butter, at room temperature  200 ml couscous  40 ml chopped dill  30 ml chopped fresh tarragon or 15 ml dried tarragon  40 ml chopped parsley  salt and pepper to taste  1 egg, whisked  Fish:   750 g whole fish (panga, kabeljou, red roman or monk) gutted and scales removed  salt and freshly ground black pepper to season  oil for brushing  lemon slices for serving  Method:   Stuffing Cook the spinach, squeeze out the liquid and chop finely. Bring the stock and wine to the boil and add the butter and couscous. Bring to the boil once more, stir well, remove from the heat, cover and stand for 10 minutes. Fluff the couscous with a fork and stir in the spinach and herbs. Season with salt and pepper and stir in the egg. Fish Season the fish with salt and pepper. Fill the cavity with the stuffing. Brush the fish and a hinged braai grid with oil. Braai the fish for 15 minutes on each side. Serve with lemon slices and roast vegetables.  Recipe From : YOU December 14, 2006