Filipino Fish Relleno (Stuffed Fish)

The Filipino Fish Relleno (Stuffed Fish) Serves 6-8

Filipino Fish Relleno
1 whole 2-3 lbs. milkfish (ban gus) or rainbow trout
1 medium-sized onion, finely chopped
2 medium-sized tomatoes, finely chopped
salt and pepper to taste
lettuce leaves for garnish

Preheat oven to 3500. Cut cleaned fish lengthwise along its back to the stomach. Spread flat on a platter. Remove fish skeletal bone. Lightly sprinkle salt on fish.
Combine onion and tomatoes and season with salt and pepper. Spread this mixture evenly on top of the fish flesh. Put back the two edges of the fish together and sew with a needle and thread to hold it together.

Place fish in a shallow container and bake in oven for about 1 hour or until cooked. Drain excess liquid from pan.

Brush a little oil on fish and broil at 350° for 2-3 minutes or just until golden brown. Leave oven door slightly open while broiling. Remove from oven. Let cool a little then remove thread.

Serve on a platter with lettuce leaves as garnish.
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