Stuffed Fish Fillets (Mexico)

Course : Fish
Serves: 4
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2 tablespoons margarine
1/4 cup finely chopped scallions
1/4 cup finely chopped green bell -- peppers
2 slices white bread -- made into
1 large egg -- beaten
1/3 cup chopped fresh parsley -- divided
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1/8 teaspoon ground nutmeg
4 fillet red snapper fillets -- (5 oz, each or -- flounder)
1 tablespoon lemon juice

Preparation / Directions:

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 sauté 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 ]

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