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Name:Stuffed Fish Contributor:Martin Golding
Description:Stuffed Fish Posted:1994-08-03
Key words:fish, bulgur Category:Main Dishes
ID:74 Updated:2006-04-09 00:44:09
Ingredients:For the fish:
1 fish, flayed, drawn and beheaded. (See Notes)
4 fresh peeled garlic cloves, crushed to a smooth pulp
black pepper

For the stuffing:
2 slices bacon, diced finely
1 c bulgur
1 tsp dried dillweed
1 tsp dried sage
1/4 tsp cayenne, or to taste (See Notes)
1/2 tsp salt
2 c water

For final assembly:
3 Tbsp Roasted Garlic Alioli
Preparation:For the fish:

Sprinkle the fish inside and out with a pinch of allspice, salt and pepper to taste, then rub with the garlic. Leave to marinate for an hour.

For the stuffing:

Preheat oven to 350.
Saute the bacon until just crisp, saute the bulgur and spices into the bacon, add the water, bring to the boil, cover, and bake in the preheated oven for 20-25 minutes.

Final assembly:

Oil a suitable casserole lightly with the roast garlic alioli. Lay the fish prettily in the casserole, stuff with the bulgur. Spread the last of the garlic alioli over the fish. Put the rest of the bulgur around, bake in the preheated (350 degree) oven for 10 minutes per inch (the Canadian government discovered that, BTW).

Slice crosswise (into steaks) to serve, and serve with the extra bulgur on the side.

The contrast of the spicy stuffing with the delicate fish is important, so feel free to overspice the bulgur but don't hurt the fish.

I suspect you could do this with fillets, by coiling them up, holding them with toothpicks, and putting the bulgur in the middle. (See Notes)
Notes:> The fish thing is apparently supposed to be a Greek letter 'alpha', as in
> "Jesus is the alpha and the omega" or whatever. Anyways, sometimes I have a
> good chuckle when I see the fish pointing the wrong way.

I had understood that the then-Greek for fish was approximately "ixoie" (sp?), which is the abbreviation in the then-Greek for Iesus Xristos [of?] Iudea (king?).

So the fish is a symbol for an anacronym, and positionless.

Speaking of which,

For the fish: [Go to ingredients, and Instructions]

Posted on 4 Aug 1994:

Recommended fish? Halibut, trout, grouper?

I made it the first time with whole catfish, and last night with black cod (sablefish, almost buttery rich and soft) fillet. I suspect that the Ultimate Implementation would involve butterflied (whole boned) trout.

The cayenne is the right minimum, and should be increased to taste.

I also hypothesized:

> I suspect you could do this with fillets, by coiling them up, holding
> them with toothpicks, and putting the bulgur in the middle.

I was right. Cut the fillets to a length and thickness that will allow about 3" diameter cylinders, put them in a casserole that allows at least an inch separation, and scatter the rest of the bulgur thickly about.

It's not only tasty, it's _pretty_.

Preparation time 47 minutes total, 15 minutes labor (so you have time to toss a nice green salad with raspberry vinegar for fruitiness and a good chianti vinegar for sharpness to go with the fish).

Or you could just order pizza.

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