| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Spanish |
Wildgame, Fish |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Bluefish fillet 12" long |
| 1 |
c |
Wine, white |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Lemon pepper |
| 1 |
ts |
Oregano |
| 1/2 |
c |
Parsley, chopped |
| 1/2 |
c |
Almonds, crushed |
| 12 |
|
Cherry tomatoes |
| 3 |
c |
Noodles, cooked |
| 1/4 |
c |
Parsley, finely chopped |
| 1/4 |
c |
Romano cheeze |
| 1 |
tb |
Olive oil |
|
|
Lemon pepper, pinch |
INSTRUCTIONS
Preheat oven to 400 degrees. Soak fish strips in wine for 5-10 minutes in
fridge. Mix in small bowl spices, parsley and almonds. Dip fish in mixture,
then roll each strip around cherry tomato. Place rolls on lightly oiled
baking dish. Bake for 10-14 minutes. Prepare noodles while fish is baking.
Drain and add parsley, cheeze, oil and pepper. Place fish rolls on noodles
and serve. Also for: Try white trout, amberjack, spanish mackerel Source:
THE CAPITOL, Annapolis Maryland Jun 85 Recipe date: 06/15/85
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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