Contributed by Catsrecipes Y-Group

  • Source:
  • Yield: 5 servings

Ingredients Edit

Stuffing Edit

  • 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 Edit

Directions Edit

Stuffing Edit

  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 Edit

  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 Edit

Per serving:

  • 231 calories | 3.3 grams total fat (12% of calories) | 0.5 grams saturated fat | 74 mg. cholesterol
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