Yield: 4 Servings
Measure | Ingredient |
---|---|
4 eaches | Sole fillets (8 0z. ea) |
⅓ cup | Red or green pepper;chopped |
2 teaspoons | Green onions; sliced |
2 tablespoons | Butter |
1 tablespoon | Parsley; chopped |
¼ teaspoon | Cayenne |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
1 cup | Cornbread stuffing mix |
2 tablespoons | Chicken broth or water |
1 can | Corn (8 oz.) drained |
Fillets should be about ¼ inch thick x 10 inches long. In 1 quart casserole combine chopped pepper, onions, butter, parsley, cayenne, salt and pepper. Micro at High 2 to 3 min. Add remaining ingredients except sole. Mix well. Spread ¼ of this stuffing down center of each fillet. Roll up enclosing stuffing. Secure with wooden picks. Stand on end in 9 inch pie plate. Cover with plastic wrap.
Micro at Medium-high for 8-10 min. Let stand, covered, for 3 minutes.