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Poisson-Tomato Au Gratin

none

1 pound smoked whitefish or other smoked fi
6 large tomatoes
1 teaspoon salt
1 cup cooked rice
3/4 cup grated cheese
1 egg; beaten
1 dash pepper
1 tablespoon melted fat or oil
1/4 cup dry bread crumbs

Remove skin and bones from fish. Flake the fish. Wash tomatoes. Remove stem ends and centers; sprinkle with salt. Combine rice, cheese, egg, pepper, and fish. Fill tomatoes with fish mixture and place in a well-greased baking dish. 10x6x2 inches. Add fat to crumbs; sprinkle over top of tomatoes. Bake in a moderate oven, 350F. , for 25 to 30 minutes or until tomatoes are tender. Recipe By: Ted Dahlen "Smoke Seafood" Posted to the BBQ-List by Bill Mathews on 4 Dec 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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