Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Hybrid Striped Bass Casserole |
Seafood-4179 |
| Ingredients |
|
| 1/2 |
cup chopped Florida onion |
| 1/4 |
cup chopped Florida celery |
| 2 |
cup fresh chopped Florida mushrooms |
| 3 |
tablespoons butter, melted |
| 2 |
cups soft bread crumbs |
| 1 |
teaspoon salt |
| 1/8 |
teaspoon pepper |
| 1/8 |
teaspoon dried tarragon |
| 2 |
pounds Florida hybrid striped bass fillets |
| |
Florida lime juice |
| 3-4 |
peeled and sliced Florida tomatoes |
| |
|
| Preparation |
| Preheat oven to 375 degrees F. In a large skillet, saute onion, celery
and mushrooms in butter for 5 minutes; remove from heat. Add bread crumbs, salt, pepper
and tarragon to vegetables. Arrange fillets in single layer in well-oiled baking dish
and sprinkle with lime juice. Spread vegetable mixture over fillets. Cover with sliced
tomatoes. Bake uncovered for 35 to 40 minutes.
Yield
6 servings
Nutritional Value Per Serving
Calories 375, Calories From Fat 117, Total Fat 13g, Saturated Fat 5g, Cholesterol 118mg,
Total Carbohydrate 29g, Protein 34g
|
|
Look for "Fresh from Florida" ingredients at your local store. |
