|
1 tsp Virgin Olive Oil (optional)
½ lbs Fresh Mushrooms, sliced
1 lbs Fresh Spinach, chopped
1 clove Garlic, minced
¼ tsp Dry Oregano, crushed
1½ lbs Sole Fillet or other white fish fillet
2 tsp Sherry
4 oz Mozzarella Cheese, Part-skim (1 cup grated) #2 cone
1. Saute mushrooms in large skillet over MEDIUM heat. Cover for first 2 minutes, then uncover and cook until tender. (If using the olive oil, heat the oil in the pan before adding mushrooms)
2. Add spinach and cover for about 2 minutes, or until spinach is barely wilted. Remove from heat. Remove vegetables to a bowl with a slotted spoon, keeping the liquid in the pan.
3. Add oregano and garlic to the vegetables; stir to mix ingredients.
4. Rinse fillets in clear water and pat dry. Lay each fillet flat and top with vegetable mixture evenly divided among the fillets. Roll fillet around mixture and place seam-side down back into skillet.
5. Sprinkle sherry over fish, top with grated mozzarella cheese. Cover and cook on MEDIUM until water seal is formed and lid spins freely then reduce to LOW. Cook 8-10 minutes or until fish flakes easily. Lift out with a slotted spoon. Serve with fresh lemon slices as garnish.
6. Serving suggestion: Use remaining spinach-mushroom mixture as a bed for the cooked fillet roll. drain the spinach-mushroom mixture and spread on the individual plates. Place the fillet roll on top of the spinach. Garish with lemon or lime slice and a small piece of fruit or clump of grapes. Enjoy!
Servings: 4
Yield: 1 stuffed fillet per serving
Nutrition (per serving): 254.1 calories; 28% calories from fat; 7.9g total fat; 99.8mg cholesterol; 316.0mg sodium; 823.6mg potassium; 3.1g carbohydrates; 0.7g fiber; 1.4g sugar; 2.4g net carbs; 40.8g protein
|
|
|
|
|
|
