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Cajun Sole (Stuffed)
4 Sole fillets (8 Oz. ea)
1/3 c Red or green pepper; chopped
2 ts Green onions; sliced
2 tb Butter
1 tb Parsley; chopped
1/4 ts Cayenne
1/4 ts Salt
1/8 ts Pepper
1 c Cornbread stuffing mix
2 tb Chicken broth or water
1 cn Corn (8 oz. ) drained
Fillets should be about 1/4 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 1/4 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.