Herb Stuffed Whole Fish Recipes

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HERB-STUFFED ROAST ARCTIC CHAR



Herb-Stuffed Roast Arctic Char image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

3 sprigs sage
3 sprigs parsley
3 sprigs thyme
1 sprig rosemary
4 wide strips lemon zest (removed with a vegetable peeler)
1 clove garlic, grated
1/4 cup extra-virgin olive oil, plus more for brushing
1 3-pound whole arctic char, scaled, butterflied, cleaned and deboned
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 450 degrees F. Remove the leaves from 2 sage sprigs, 1 parsley sprig, all of the thyme sprigs and the rosemary; finely chop along with the lemon zest. Transfer to a small bowl and stir in the garlic and 1 tablespoon olive oil to make a paste; set aside.
  • Brush a rimmed baking sheet with olive oil. Run the back of a knife over the skin of the fish to remove any excess moisture; pat dry inside and out. Transfer to the prepared baking sheet. Cut 4 slits through the skin on each side of the fish with a sharp knife; rub inside and out with 1 tablespoon olive oil, making sure to get inside the slits. Season the fish inside and out with 1 1/2 teaspoons salt and 1/2 teaspoon pepper; spread the herb paste all over the inside.
  • Roast until a thermometer inserted into the thickest part reaches 130 degrees F to 135 degrees F, 15 to 20 minutes. Remove from the oven and let rest 5 minutes before slicing.
  • Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium-high heat. Remove the leaves from the remaining 1 sage sprig and 2 parsley sprigs; add to the hot oil and cook, stirring, until crisp, 30 seconds to 1 minute. Drain on paper towels and season with salt.

FISH STUFFED WITH HERBS, WALNUTS AND POMEGRANATE



Fish Stuffed With Herbs, Walnuts and Pomegranate image

During Nowruz, the Persian New Year, it's traditional to eat fish, a symbol of life. This version, adapted from the chef Hanif Sadr, is stuffed with bij, a mixture of chopped herbs, walnuts and pomegranate molasses that forms the base of many northern Iranian dishes. After a short turn in a hot oven, the fish emerges with crisp, brown skin. The sweet and sour herb filling contrasts with the delicate, flaky fish without overwhelming it. You can use a food processor to chop the herbs if you'd like. It's key to do the herbs in batches (don't overfill the bowl of the processor), to pulse rather than run and to stop and scrape a few times for even chopping. Work until the pieces are nice and small, about an eighth of an inch or the size of a small sunflower seed, but not so far that they begin to break down and form a paste.

Provided by Samin Nosrat

Categories     dinner, seafood, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 17

4 tablespoons olive oil, more as needed
2 large shallots, minced
Salt
1/2 cup very finely chopped parsley leaves and tender stems (about 1 small bunch)
1/2 cup very finely chopped cilantro leaves and tender stems (about 1 bunch)
1/4 cup very finely chopped dill leaves and tender stems (about 1 small bunch)
1/3 cup very finely chopped chives (about 1 bunch)
2 sprigs tarragon, leaves stripped and very finely chopped
1/4 cup very finely chopped scallions (about 3 scallions)
4 cloves garlic, minced
1/2 cup walnuts, finely ground in a food processor
1/2 teaspoon finely grated orange zest
1/2 cup freshly squeezed orange juice (about 1 orange)
1/4 cup freshly squeezed lime juice (about 2 limes)
2 tablespoons pomegranate molasses
2 tablespoons tobiko (flying fish roe), optional
4 whole branzino or rainbow trout, 1 pound each, butterflied

Steps:

  • Heat oven to 475 degrees. Set a large frying pan over medium heat and add 2 tablespoons olive oil. When oil shimmers, add shallots and a pinch of salt. Cook, stirring occasionally, for 10 to 12 minutes until the shallots are tender and golden brown.
  • Meanwhile, place herbs, scallions, garlic and walnuts in a large bowl. Stir well with a wooden spoon to combine.
  • Add remaining 2 tablespoons oil to the pan, then add the herb mixture. Add a generous pinch of salt and continue to cook, stirring occasionally, until herbs begin to soften, about 4 minutes.
  • Combine zest, orange juice and lime juice in a small bowl or glass. Add 6 tablespoons of the juice mixture to the herbs and cook another 4 minutes, until the taste of raw garlic subsides and the liquid simmers away. Add pomegranate molasses and tobiko, if using. Cook, stirring, for another 2 minutes, until molasses is absorbed. Remove from heat and let cool.
  • Season the fish with salt, inside and out. Lay the fish open on a cutting board and drizzle 1 tablespoon juice mixture onto the flesh of each fish. Spoon about 1/4 cup stuffing inside each fish and tie closed with kitchen twine spaced 2 inches apart.
  • Lightly drizzle a baking sheet with olive oil and lay fish on the sheet. Drizzle remaining juice over fish. Roast until flesh is opaque, flaky and firm to the touch, 18 to 20 minutes. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 19 grams, Carbohydrate 15 grams, Fat 29 grams, Fiber 2 grams, Protein 62 grams, SaturatedFat 6 grams, Sodium 933 milligrams, Sugar 9 grams, TransFat 0 grams

HERB-STUFFED BLUEFISH



Herb-Stuffed Bluefish image

Herbs and lemon slices give this bluefish extra flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 5

1 bluefish (2 3/4 pounds), cleaned but otherwise intact
Coarse salt and freshly ground pepper
1 lemon
1 bunch mixed fresh herb sprigs, such as thyme, rosemary, and flat-leaf parsley
Extra-virgin olive oil

Steps:

  • Preheat grill or broiler to high. Season fish with salt and pepper. Cut half the lemon into thin slices, and stuff cavity with lemon slices and herbs. Coat outside of fish with oil.
  • Place fish on grill or rimmed baking pan, and grill or broil until skin is charred and fish is firm to the touch, about 6 minutes. Flip fish, and grill or broil until just cooked through, about 6 minutes more.
  • Let rest 3 minutes. Remove top fillet by sliding a spatula between flesh and backbone (flesh should easily release), then pull out backbone. Remove bottom fillet. Squeeze remaining lemon half over fish, and serve.

GRILLED STUFFED WHOLE SNAPPER



Grilled Stuffed Whole Snapper image

If you're intimidated to cook a whole fish, don't be! Have your fishmonger clean the fish and all you have to do is stuff it and rub it with seasoning-it's really that easy!

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Two 2-pound whole red snappers, cleaned
2 tablespoons tomato-chicken bouillon
Freshly ground black pepper
4 cloves garlic, minced
2 lemons, sliced
2 Roma tomatoes, sliced
12 sprigs fresh thyme
6 sprigs fresh rosemary
1 cup fresh parsley leaves and stems

Steps:

  • Preheat a grill to medium-high heat.
  • Rub the fish all over with the tomato bouillon, pepper and garlic. Stuff the fish cavities with the lemon slices, tomato slices and herbs. Add the fish to the grill and cook until the fish flakes easily with a fork, 6 to 7 minutes on each side. Transfer to a platter and serve.

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