Recipe Thursday Nov. 21: Shrimp & Artichoke Stuffed Fish - ABC 33/40 - Birmingham News, Weather, Sports

Recipe Thursday Nov. 21: Shrimp & Artichoke Stuffed Fish

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Shrimp & Artichoke Stuffed Fish

 

 

Stuffing Ingredients

  • 1 medium red onion, thinly sliced
  • 1 garlic clove, minced
  • ½ bunch green onion, thinly sliced
  • 1 tbsp olive oil
  • 1 jar (14 ounces) water-packed artichoke hearts, well drained and coarsely chopped
  • 6 ounces small cooked and peeled shrimp
  • small jar roasted red peppers, chopped
  • 2 cups spinach leaves, chopped
  • 2 tablespoons finely chopped fresh parsley leaves
  • ½ teaspoon dried basil leaves
  • ¼ teaspoon salt (optional)
  • ¨û teaspoon ground black pepper
  • 1½ cups bread crumbs

 

Stuffing Directions

  • Heat olive oil in skillet over medium heat and sauté red onion, green onions and garlic until just soft
  • Add spinach and wilt
  • Remove from heat and mix in remaining ingredients

Fish – whole boneless or whole flounder split, with open pocket or butterflied salmon fillet

Cooking Directions for Fish

  • Preheat oven to 375 degrees
  • Put a small amount of water on a baking sheet and bake for 12 minutes or until opaque all the way through