Shrimp and Artichoke-stuffed Fish

Contributed by Catsrecipes Y-Group
 * Source: About.com
 * Yield: 5 servings

Stuffing

 * 1 medium onion, thinly sliced
 * 1 garlic clove, minced
 * 2 tablespoons dry sherry or water
 * 1 teaspoon olive oil
 * 1 can (16 ounces) tomatoes, well drained and coarsely chopped
 * 1 jar (14 ounces) water-packed artichoke hearts, well drained and coarsely chopped
 * 6 ounces small cooked and peeled shrimp
 * 2 tablespoons finely chopped fresh parsley leaves
 * ½ teaspoon dried basil leaves
 * ¼ teaspoon salt (optional)
 * ⅛ teaspoon ground black pepper
 * 1½ cups seasoned crumb-style stuffing mix

Fish

 * 1 pound skinless mild white fish fillets
 * ¼ teaspoon salt
 * ⅛ teaspoon ground black pepper
 * parsley sprigs (garnish)

Stuffing

 * 1) Preheat the oven to 200°F.
 * 2) In a 12-inch nonstick skillet, combine the onions, garlic, sherry or water and oil.
 * 3) Cook over medium heat, stirring frequently, for 5 to 6 minutes, or until the onions are tender.
 * 4) Add the tomatoes, artichokes, shrimp, parsley, basil, salt (if using) and black pepper.
 * 5) Stir to combine well.
 * 6) Bring to a boil.
 * 7) Cook for 3 to 4 minutes, or until the liquid has thickened and only about ¼ cup remains.
 * 8) Stir in the stuffing mix.
 * 9) Reduce the heat and cook, stirring frequently, for an additional 2 minutes.
 * 10) Transfer to a baking dish and keep warm in the oven.

Fish

 * 1) Rinse out and dry the skillet.
 * 2) Coat the pan with nonstick spray.
 * 3) Sprinkle the fish with salt and pepper.
 * 4) Working in batches, transfer the fish to the skillet.
 * 5) Cook over medium heat for 3 to 6 minutes per side, or until cooked through.
 * 6) Arrange the stuffing on a platter or on individual plates.
 * 7) Top with the fish.
 * 8) Garnish with the parsley.

Nutritional information
Per serving:
 * 231 calories | 3.3 grams total fat (12% of calories) | 0.5 grams saturated fat | 74 mg. cholesterol