Stuffed Fish Fillets (mexico) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Margarine,
1/4 cup: Finely chopped scallions,
1/4 cup: Finely chopped green bell peppers,
2 slice: White bread, made into crumbs
1: Egg, beaten
1/3 cup: Chopped fresh parsley, divided
1/2 tsp: Salt,
1 dash: Crushed red pepper,
1 dash: Ground nutmeg,
4: Red snapper fillets, 5 oz each or flounder
1 tbsp: Lemon juice,
Directions:
Preheat oven to 350F. In 10-inch skillet melt the margarine; remove 1
tablespoon and set aside. Heat remaining margarine until bubbly and
hot; add scallions and bell pepper to skillet and saute over medium
heat until vegetables are softened, about 3 minutes. Remove from heat
and let cool slightly. Add the bread crumbs, egg, 1/4 cup parsley,
and the seasonings to vegetables and mix well until ingredients are
moistened. Spoon 1/4 of vegetable mixture over each fillet and roll
fish to enclose. Transfer stuffed fillets, seam side down, to 8 x 8 x
2-inch baking pan; spoon any remaining stuffing mixture around
fillets. Drizzle reserved margarine over fillets and sprinkle each
with 1/2 tablespoon lemon juice. Bake until fish flakes easily when
tested with a fork, 15 to 20 minutes. Serve sprinkled with remaining
parsley.
Makes 4 servings, 1 stuffed fillet each.
[WEIGH WATCHERS NEW INTERNATIONAL COOKBOOK ] Posted by Fred Peters.
Source from luhu.jp
tablespoon and set aside. Heat remaining margarine until bubbly and
hot; add scallions and bell pepper to skillet and saute over medium
heat until vegetables are softened, about 3 minutes. Remove from heat
and let cool slightly. Add the bread crumbs, egg, 1/4 cup parsley,
and the seasonings to vegetables and mix well until ingredients are
moistened. Spoon 1/4 of vegetable mixture over each fillet and roll
fish to enclose. Transfer stuffed fillets, seam side down, to 8 x 8 x
2-inch baking pan; spoon any remaining stuffing mixture around
fillets. Drizzle reserved margarine over fillets and sprinkle each
with 1/2 tablespoon lemon juice. Bake until fish flakes easily when
tested with a fork, 15 to 20 minutes. Serve sprinkled with remaining
parsley.
Makes 4 servings, 1 stuffed fillet each.
[WEIGH WATCHERS NEW INTERNATIONAL COOKBOOK ] Posted by Fred Peters.
Source from luhu.jp