* Exported from MasterCook Mac * Steamed Fish Recipe By : clipped from a magazine Serving Size : 2 Preparation Time :0:00 Categories : Main Dishes *Tried & True 4-Star Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound frozen catfish, trout or flounder fillets -- thawed 4 medium mushrooms -- sliced 1 slice bacon -- cooked and crumbled or bacon bits 4 green onions -- chopped 1 small rib celery -- chopped 1 thin slice fresh ginger -- chopped 1 tablespoon dry white wine or grapefruit juice 1 teaspoon soy sauce or lemon juice 1 teaspoon worcestershire sauce 1 dash hot red pepper sauce -- (optional) 1. Place half the fillets or 2 trout on a plate.* 2. Combine mushrooms, bacon, onion, celery, and ginger in a small bowl. Sprea d each fillet with half the filling; top with remaining fillets, overlapping pi eces, if necessary. Or, if using whole trout, stuff each trout with part of th e mixture. Sprinkle any remaining stuffing around the trout. 3. Combine wine, soy sauce, Worcestershire, and red pepper seasoning; spoon ov er fish. 4. Cover and steam* over low heat for 15 minutes, or until fish flakes easily. * To make a makeshift steamer, save 3 4-ounce or other uniform-size cans that w ill fit inside a saucepan or pot with lid with adequate room on top for a plate and the fish. Punch several small holes in the sides with a can opener and ar range them in triangle formatin in the bottom of saucepan. Add 1 inch water to saucepan; place plate with fish on top of cans, cover, and you are ready to st eam on top of stove. - - - - - - - - - - - - - - - - - - Per serving: 286 Calories; 4g Fat (11% calories from fat); 41g Protein; 25g Car bohydrate; 3mg Cholesterol; 408mg Sodium Nutr. Assoc. : 3307 0 0 0 0 0 0 0 0 0 0 0 3726