Low-salt vegetable-stuffed flounder rolls - sl 1/87
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 10 | ounces | Package frozen chopped broccoli; thawed and well- drained |
| ½ | cup | Carrots; shredded |
| ¼ | cup | Green onions; chopped |
| ¼ | cup | Green pepper; chopped |
| ¼ | cup | Celery; chopped |
| 1 | clove | Garlic; minced |
| 1½ | teaspoon | Low-sodium herb-and-spice steak sauce |
| ¼ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Pepper |
| ½ | teaspoon | Low-sodium chicken-flavored bouillon granules |
| 2 | tablespoons | Lemon juice, divided |
| 8 | eaches | 4-oz flounder fillets |
| Paprika | ||
| Parsley sprigs (optional) | ||
| Lemon slices (optional) | ||
Directions
Cooking time: about 45 minutes. Place a skillet over medium heat until hot; coat with cooking spray.
Saute broccoli and next 5 ingredients until crisp-tender; stir in steak sauce, ginger, pepper, bouillon granules, and 1 tablespoon lemon juice. Spoon ⅛ of vegetable mixture onto each fillet; carefully roll up and place seam-side down in a 12"x8"x2" baking dish coated with cooking spray. Brush with remaining 1 tablespoon lemon juice and sprinkle with paprika. Bake uncovered at 350 degrees for 20 to 25 minutes or until fish flakes easily when tested with a fork.
Garnish with parsley and lemon slices if desired. Yield: 8 servings.
86 calories, 15.5g protein, .8g fat, 3.9g carbohydrate, 42.5mg cholesterol, 82.3mg sodium, 36.5mg calcium per *3-oz* serving.
Recipe from 1/87"Southern Living". Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-18-95