STUFFED FISH FILLETS
These fillets are bursting with fresh vegetables. "I discovered this memorable recipe 40 years ago in college," relates Mildred Doucette from Sun City West, Arizona. "It's remained a staple at our house."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 798mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
FISH FILLETS WITH STUFFING
Donna Smith of Victor, New York offers a delicious microwave entree. "The fish is moist and the stuffing adds crunch." -Donna Smith, Victor, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients and mix well. In a greased 13-in. x 9-in. microwave-safe dish, arrange the fillets with stuffing between them. Moisten paper towels with water; place over fish. Cook 9-11 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika.
Nutrition Facts : Calories 266 calories, Fat 12g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 506mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
CRISPY FISH FILLETS
Steps:
- In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
- Heat oil in a large heavy skillet over medium-high heat.
- Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
- Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 26.2 g, Cholesterol 136.8 mg, Fat 18.1 g, Fiber 1.8 g, Protein 30 g, SaturatedFat 3.8 g, Sodium 655.9 mg, Sugar 1.2 g
BAKED STUFFED FISH FILLET
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F. Cut fish into strips.
- Generously grease a muffin tin .
- Line prepared muffin cups with fish strips.
- Sprinkle lightly with salt.
- In a small skillet, sauté onion and celery in 6 tablespoons of butter until just tender.
- Combine vegetable and butter mixture with salt, ground black pepper, sage, and bread pieces. Add a little hot water if stuffing seems too dry.
- Spoon stuffing into each fish-lined muffin cup.
- Dot the top of each stuffing center with about a 1/2 teaspoon of butter.
- Sprinkle with chopped parsley.
- Bake for 30 minutes, or until fish flakes easily with a fork.
- Serve with lemon wedges, if desired.
Nutrition Facts : Calories 377 kcal, Carbohydrate 15 g, Cholesterol 183 mg, Fiber 1 g, Protein 39 g, SaturatedFat 10 g, Sodium 645 mg, Sugar 2 g, Fat 18 g, ServingSize 6 servings, UnsaturatedFat 0 g
CRISPY FISH FILLETS
Make and share this Crispy Fish Fillets recipe from Food.com.
Provided by Oolala
Categories High Protein
Time 17m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Mix the bread crumbs and spices together.
- Coat the fish in the crumb mixture.
- Panfry the fish in the butter/oil blend unil well browned.
Nutrition Facts : Calories 461.4, Fat 16, SaturatedFat 5.2, Cholesterol 139.9, Sodium 426.4, Carbohydrate 20.7, Fiber 1.6, Sugar 1.8, Protein 55.6
STUFFED FISH FILLETS
This fish dish is simple enough to please picky eaters but has enough splashes of flavor to appease fish a-fish-ionados.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Prepare stuffing mix with the water and 3 Tbsp. of the margarine as directed on package.
- Sprinkle fish evenly with 1 Tbsp. of the lemon juice. Spoon 1/3 cup of the prepared stuffing onto each fillet; roll up loosely to enclose stuffing, starting at one of the short ends. Place, seam-sides down, in greased baking dish; spoon remaining stuffing around roll-ups. Sprinkle evenly with remaining 1 Tbsp. lemon juice and the paprika; dot with remaining 1 Tbsp. margarine.
- Bake 20 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 640 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 2 g, Protein 25 g
STUFFED AND ROLLED FISH FILLETS
These are wonderful to serve for a luncheon, great served with wild rice on the side. The amounts in this recipe are for 4 servings, the ingredients can easily be doubled to serve more.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 45m
Yield 4 fish fillets
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Grease 4 muffin tins Or custard cups.
- In a med frypan, saute onion in butter until tender, but not brown.
- Mix in bread crumbs and seasonings; blend in 1/2 cup mayo.
- Cut fish fillets in four uniform strips, about 1-1/2x8 inches.
- Spread each fillet with bread stuffing; roll up jelly roll fashion.
- Place in greased custard cups or muffin tins.
- If using custard cups, place into a shallow pan.
- Bake for 20 minutes.
- Remove from oven; divide, and brush the remaining 1/2 cup mayo evenly over tops.
- Return to oven; bake for 20 minutes more.
Nutrition Facts : Calories 881.6, Fat 37.9, SaturatedFat 11.7, Cholesterol 108.1, Sodium 1398.5, Carbohydrate 93, Fiber 5.1, Sugar 10.9, Protein 41.1
CRISPY FISH
I have tried this recipe with several varieties of white fish and it is always wonderful. This recipe also works without the flour for those of you who have allergies to wheat. I run a fish market and have shared this recipe with many people and they always come back with rave reviews. Serve with your favorite tartar sauce and chips (French fries)!
Provided by Kristi
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, combine the potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper.
- Soak fish filets in bowl of cold water.
- In a deep skillet or deep fryer, melt and heat the shortening to 350 degrees F (175 degrees C).
- Dredge fish filets in dry mixture and fry in the hot oil for 5 minutes or until fish flakes apart easily. Remove from oil and place on paper towels to absorb excess oil.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 47.2 g, Cholesterol 61.6 mg, Fat 12.3 g, Fiber 3.4 g, Protein 36 g, SaturatedFat 2.9 g, Sodium 834.5 mg, Sugar 1.5 g
CRISPY FISH SANDWICH
This recipe has all the makings for your new favorite classic fish sandwich: Crispy fried white flounder fillets enveloped in two thick slices of white bread, piled high with iceberg lettuce, pickles, onions, and of course, potato chips.
Provided by Molly Baz
Categories Sandwich Onion Pickles Mayonnaise Dill Lemon Egg Breadcrumbs Fish Lettuce Bread Summer Spring Kid-Friendly Small Plates
Yield Makes 4
Number Of Ingredients 16
Steps:
- Combine onion, pickles, and pickle brine in a small bowl.
- Mix mayonnaise, dill, hot sauce, pepper, 2 tsp. lemon juice, and 1/2 tsp. salt in another small bowl.
- Place eggs, panko, and flour in 3 separate shallow medium bowls. Season each fish fillet with 1/2 tsp. salt. Working one at a time, dredge fish in flour, shaking off excess. Coat evenly with egg, allowing excess to drip back into bowl. Coat with panko, pressing to adhere. Transfer fish to a plate.
- Heat oil in a large skillet over medium. Cook fish until breading is golden brown and cooked through, 2-3 minutes per side. Transfer fish to a paper towel-lined plate. Season fillets with 1/2 tsp. salt total.
- Spread 1 heaping Tbsp. mayonnaise mixture on one side of each slice of bread. Pile each bottom slice with 3/4 cup lettuce, 1 fish fillet, a small handful of potato chips, and 1/4 cup onion mixture. Close sandwich with second slice of bread, mayo side down, and push down lightly to crush potato chips. Transfer to a platter. Repeat with remaining sandwiches. Serve with lemon wedges and more potato chips alongside.
- Do Ahead: Pickled onions and dill sauce can be made 1 day ahead. Cover and chill.
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