CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood, Eggs |
|
Cyberealm, Nets, Fish, Low-cal |
4 |
Servings |
INGREDIENTS
2 |
tb |
Reduced calorie margarine |
1/4 |
c |
Chopped scallions |
1/4 |
c |
Chopped green peppers |
2 |
|
Slices white bread, crumbed |
1 |
|
Egg, beaten |
1/3 |
c |
Chopped fresh parsley, divided |
1/2 |
ts |
Salt |
|
|
Dash each nutmeg & redpepper |
4 |
|
Red snapper or flounder fillets (5 oz each) |
1 |
tb |
Lemon juice |
INSTRUCTIONS
1. Preheat oven to 350F. In a 10 inch skillet, melt the margarine;
remove 1 tablespoon and set aside. Heat remaining margarine until
bubbly and hot; add the scallions and bell pepper to skillet and
saute over medium heat until vegetables are softened, about 3 min.
Remove from heat and let cool slightly.
2. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to
the vegetables and mix well until ingredients are moistened. Spoon
1/4 of the vegetable mixture over each fillet and roll fish to
enclose. Transfer stuffed fillets, seam side down, to an 8 x 8 x 2
baking pan, spoon any remaining ingredients over them. Drizzle
reserved margarine over fillets and sprinkle each with 1/2 tb. lemon
juice. Bake until fish flakes easily when tested with a fork, 15-20
minutes. Serve sprinkled with remaining parsley.
Source: Weight Watchers New International Cookbook Posted by Fred
Peters Typed for you by Linda Fields, Cyberealm BBS, Watertown NY 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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