Tuesday, February 21, 2017

Recipes by Jean Nidetch: Baked Striped Bass Harborside; Gourmet Rice

Jean Nidetch was the co-founder of Weight Watchers.

Jean Nidetch's Baked Striped Bass Harborside

1 striped bass or bluefish (2 1/2 pounds dressed weight)
2 teaspoons salt
1/2 teaspoon pepper
Gourmet Rice (recipe follows)
1 teaspoon paprika
4 teaspoons minced fresh parsley
1 tablespoon lemon juice (or wine vinegar)
2 teaspoons capers
6 tablespoons imitation, or diet margarine, at room temperature

Wash, dry and split the underside of fish. Remove backbone, but do not cut through the fin bone. Season fish inside and out with salt and pepper. Stuff fish loosely with Gourmet Rice (recipe follows). Close openings with skewers or string. Place stuffed fish on baking pan. Dust outside with paprika. Bake in preheated 425 degrees F. oven 30 to 40 minutes (or until fish flakes easily when tested with a fork). While fish bakes, blend parsley, lemon juice, capers and margarine. Divide into 4 equal portions and serve in lemon (or lime) cups or spread on each individual portion at serving time. Makes 4 servings.

Jean Nidetch's Gourmet Rice

2 cups hot cooked enriched rice
2 tablespoons imitation (or diet) margarine
2 teaspoons dehydrated onion flakes
4 teaspoons minced chives
1 envelope (or 1 cube) vegetable bouillon
1 teaspoon Worcestershire sauce

Combine all ingredients and toss lightly. If vegetable cube is used, dissolve in a small amount of water. Makes 2 cups.

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