| |
|
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 f, lounder)
1 tbsp lemon juice
Instructions:
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.
Servings: 4
Chemically speaking, chocolate really is the world's perfect food. Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars
More information:
Looksmart:
Diabetic
Recipes
Yahoo:
Mexican Food & Drink
Mexican
Society
Stuffed Fish Fillets (Mexico) Recipe brought to you by Mexican Recipes To-Go
