Title: Stuffed Fish Fillets (Mexico)
Categories: Mexican Seafood
Yield: 4 Servings

2	tb	Margarine
1/4	c	Finely chopped scallions
1/4	c	Finely chopped green bell peppers
2	sl	White bread, made into crumbs
1		Egg, beaten
1/3	c	Chopped fresh parsley, divided
1/2	ts	Salt
1	ds	Crushed red pepper
1	ds	Ground nutmeg
4		Red snapper fillets (5 oz each or flounder)
1	tb	Lemon juice

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.

previous

next