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Title: Bulgur Stuffed Fish Rolls
Categories: Seafood Entree Lowcal
Yield: 4 Servings
| 1 1/4 | c | Water |
| 2/3 | c | Finely shredded carrot |
| 1/4 | ts | Finely shredded orange peel |
| 1/8 | ts | Pepper |
| 1 | tb | Margarine |
| 1/2 | c | Bulgur |
| 1/4 | c | Sliced green onion |
| 1/8 | ts | Salt |
| 2 | tb | Frzn orange juice concentrat |
| 1 | ds | Ground ginger |
4 4-ounce fresh or frozen flounder or sole fillets Thaw fish, if frozen. Rinse fish and pat dry with paper towel. For stuffing, in a med saucepan combine water and bulgur. Bring to boil, reduce heat. Cover and simmer for 12 minutes or till tender. Stir in carrot and onion and cook 5 minutes more. Drain off excess liquid, if necessary. Stir in orange peel, salt, and pepper. Spoon 1/4 cup of the stuffing onto each fish fillet. Roll fish around filling. Secure with wooden toothpicks, if necessary. Spray an 8x8x2" baking dish with Pam. Arrange fish rolls, seam side down, in dish. Place any remaining stuffing around fish rolls. in baking dish. In a small saucepan heat orange juice concentrate, margarine, and ginger till margarine melts. Brush mixture over fish rolls. Bake, covered, in 350 deg oven for 20-25 minutes or till fish flakes easily when tested with fork. Remove toothpicks. Serve fish rolls atop extra stuffing.
Per serving: 205 calories, 23 g protein, 19 g carbohydrates, 4 g fat, 49 mg cholesterol, 169 mg sodium, 624 mg potassium
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