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Ingredients
2 tablespoons butter
1 cup coarsely chopped wild mushrooms
2 large ripe tomatoes - peeled, seeded and chopped
2 tablespoons minced chives
2 tablespoons chopped parsley
1 teaspoon chopped fresh dill
Juice of ½ lemon
Salt and pepper to taste
1 salmon or other firm fish, about 2 pounds, gutted and scaled, with the head left on
Vegetable oil
Lemons, parsley and dill, for garnish
Nutritional analysis per serving (6 servings)
4 grams carbs; 24 milligrams cholesterol; 88 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 1 gram fiber; 243 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium skillet, melt the butter over moderate heat. Add the mushrooms and saute for five minutes. Add the tomatoes, chives, parsley, dill, lemon juice, salt and pepper and cook for five minutes longer.
- Step 2
Stuff the fish with the mixture and roughly sew the cavity shut with a large needle and white cotton string. Rub the outside of the fish with oil and place it on a clean, well-oiled grill over moderately hot flames. Pull down the cover of the grill, or cover the fish with foil.
- Step 3
After about 10 minutes, gently turn the fish and grill on the other side just until the fish is firm to the touch, about 10 minutes. Remove to a large platter and garnish with lemon wedges and bunches of parsley and dill.
Private Notes