FLOUNDER ROLL-UPS
You'll reel in raves with this baked and stuffed flounder from Katie Sloan in Charlotte, North Carolina. "It's such an easy way to show someone you care," she writes, "but it looks like you spent all day in the kitchen!"
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first seven ingredients; stir in egg. Spread over fillets; roll up and secure with toothpicks. Place seam side down in an ungreased 2-qt. baking dish. Combine the cream and sherry or broth; pour over roll-ups. , Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Remove roll-ups and keep warm., In a small saucepan, melt butter; stir in flour until smooth. Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over roll-ups.
Nutrition Facts : Calories 510 calories, Fat 22g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 729mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 41g protein.
LEMON SHAKE-UPS
Make and share this Lemon Shake-Ups recipe from Food.com.
Provided by Michele Zwart
Categories Beverages
Time 10m
Yield 1 glass, 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour sugar into glass or jar.
- Pour enough water to cover the top of the sugar.
- Let sugar disintegrate for at least 5 minutes.
- Squeeze juice from 1/2 lemon into sugar water.
- Fill glass with water and ice.
- Shake.
- Top with 1/2 lemon.
LEMON FISH ROLL-UPS
This is another one from the Favorite Brand Names Cookbook. It is my absolute favorite meal that we have at my house. We make it at least once a week. Anything that can get my son eating rice is great. I promise you won't be disappointed! Microwave instructions follow.
Provided by pesce_gurl
Categories Microwave
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In medium bowl, combine rice, broccoli and cheese.
- In small bowl, combine margarine, lemon juice, salt and pepper; add 1/4 CUP ONLY to broccoli mixture.
- Place equal amounts of broccoli mixture on fillets; roll up.
- Place seam side down in shallow baking dish; pour remaining margarine mixture over roll-ups.
- Bake 20 minutes or until fish flakes with fork.
- Garnish with paprika if desired.
- Microwave: Prepare fish as above. Arrange in shallow baking dish.
- Cook tightly covered on HIGH for 10-12 minutes or until fish flakes with fork, rotating dish once.
- Serve as above.
Nutrition Facts : Calories 355.6, Fat 13.9, SaturatedFat 4.6, Cholesterol 113.8, Sodium 470.7, Carbohydrate 9.5, Fiber 1.2, Sugar 0.8, Protein 46.3
FISH ROLL UPS
I like this recipe because it is a cracker based stuffing. This is a great recipe for a dinner party served with a tartar sauce or lemon butter sauce. I got this recipe from the all recipe site.
Provided by Doris Barrick
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Lighty coat a 9x13" baking pan with cooking spray or butter.
- Melt 2/3cup butter in pan over medium heat.
- Add onion and saute for 1 minute.
- add crabmeat, parsley, garlic powder,salt and pepper.
- Stir and cook 1 minute more.
- Remove from heat and add crushed crackers.
- Spread mixture evenly over 12 fillets sprinkle with lemon juice and parmesan cheese.
- Roll up fillets and hold together with toothpicks.
- Place in baking dish and dot each fillet with butter.
- Cover pan and seal tightly with foil.
- Bake in preheated oven for 15 to 17 minutes until fish flakes.
CHARD-WRAPPED FISH WITH LEMON AND OLIVE
Steps:
- Finely zest and juice both lemons. Reserve the juice and half the zest. In a small bowl, combine the remaining zest with the olives, 1 tablespoon of the olive oil, 2 tablespoons of the chopped cilantro leaves, 1 teaspoon garlic, and the red pepper flakes until incorporated.
- Bring a small pot of water to a boil over medium-high heat. Use a knife to separate the leaves from the chard stems so you have 2 leaves from each stem. Thinly slice the stems crosswise. Dip the chard leaves in the boiling water for 10 seconds to soften; drain, cool slightly, and pat dry. Cut the fish into 8 equal-sized pieces, season with salt and pepper, and spread 2 teaspoons of the olive mixture on each piece of fish.
- Place 1 piece of fish on a piece of chard and roll it up; use the extra 2 leaves to patch any parts that need extra wrapping. Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until tender and lightly golden, 8 to 9 minutes. Add the chard stems with the remaining 3 teaspoons garlic and cook, stirring, until softened, 3 to 4 minutes. Add the flour and cook, stirring, until absorbed, 1 minute. Add the reserved lemon zest and juice with the stock, salt, and pepper and cook, stirring, until the liquid thickens and bubbles, 2 to 3 minutes. Stir in most of the remaining cilantro.
- Nestle the fish in the skillet, scatter the tomatoes and whole olives over the fish, reduce the heat to medium-low, cover, and cook until the fish is opaque and the chard can be cut easily, 10 minutes. Serve over the grain of your choice with sauce spooned over the top; garnish with cilantro.
FISH ROLL-UPS
Fresh sole filets stuffed with a tender and mouth watering cracker crumb filling. Excellent with steamed white rice.
Provided by Michele O'Sullivan
Categories Fish Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly coat a 9x13 inch baking pan with cooking spray.
- Melt butter in frying pan over medium heat. Add onion and saute for 1 minute. Stir in crabmeat, parsley, garlic powder salt and pepper and cook 1 minute more. Remove from heat and stir in crushed crackers.
- Spread mixture over filets; sprinkle with lemon juice and Parmesan cheese. Roll up filets, seal with toothpicks and place in prepared baking dish. Dot each roll with butter and cover pan tightly with foil.
- Bake in preheated oven for 15 to 17 minutes until fish flakes.
Nutrition Facts : Calories 322.5 calories, Carbohydrate 4.7 g, Cholesterol 125.5 mg, Fat 17.7 g, Fiber 0.2 g, Protein 34.7 g, SaturatedFat 9.5 g, Sodium 341.1 mg, Sugar 0.6 g
SPINACH AND RICE FISH ROLL-UPS
This is a wonderful recipe for fish fillets. The stuffing mixture is also great stuffed into mushroom caps, just omit the lemon juice, and replace it with white wine in the baking dish. The stuffing mixture may easily be doubled if desired.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400 degrees.
- Grease a 11 x 7-inch baking pan.
- In a small saute pan, saute the onion and garlic in oil until soft (about 5-7 minutes).
- In a medium bowl, combine onion mixture, Mozzarella cheese, cooked rice, spinach, Parmesan cheese, egg white, salt and pepper; mix well to combine.
- Pour the lemon juice in the bottom of the prepared baking pan; set aside.
- Cut each fish fillet lengthwise into 2 strips (or leave whole, whatever you desire).
- Spoon about 1/4 cup (about 1/3 cup for whole fillets) spinach/cheese mixture onto each fillet strip.
- Roll up to enclose the filling; secure with a toothpick.
- Sprinkle fillets with salt and pepper (sprinkle with a lttle more fresh lemon juice if desired).
- Place (cut-side down) over the lemon juice in the baking dish; cover with foil.
- Bake for 30-35 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 178.8, Fat 9.1, SaturatedFat 3.5, Cholesterol 43.8, Sodium 218.9, Carbohydrate 6.7, Fiber 0.9, Sugar 0.6, Protein 17.4
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