INGREDIENTS

INSTRUCTIONS

BULGUR STUFFING
Thaw fillets if frozen.  Rinse fillets with cold water; pat dry with paper
towels.  Sprinkle each fillet lightly with salt and paprika. Spoon small
mound of Bulgur Stuffing onto center of each fillet. Fold ends toward
center, over stuffing, to form turban. Secure with wooden toothpick; set
aside.  In large skillet, over medium heat, saute onion and garlic in
butter until onion is tender but not brown. Add wine. Stir in tomatoes, 1
cup water, mushrooms, parsley, sugar and bouillon; bring to boil. Add
turbans; reduce heat.  Cover and simmer for 15-20 minutes, or until fillets
flake easily when tested with a fork. Transfer turbans to warm serving
platter, reserving poaching liquid.  Cover turbans and keep warm. Bring
poaching liquid to boil, uncovered. Continue cooking until liquid is
slightly reduced. Combine cornstarch and cold water, blend well. Add to
reduced liquid, stirring constantly until mixture is thickened. Spoon sauce
over fillets.  Garnish with sliced mushrooms. Makes 6-8 servings.
  BULGUR STUFFING:
In small saucepan, bring water, bouillon and salt to boil; add bulgur.
Reduce heat; cover and simmer for 20 minutes, or until water is absorbed
and bulgur is tender. In small skillet, melt butter. Add vegetables and
saute until onion is tender but not brown. Stir in cooked bulgur. Makes
approximately 1-1/2 cups stuffing, or enough for 2 pounds of fish fillets.
A West Coast Fisheries Development Foundation recipe.

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