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Corn Stuffed Fillets

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  Sole fillets/Haddock 1 Pound, frozen (Fresh Or Frozen, 4 Pieces)
  Coarsely crumbled corn bread 1 Cup (16 tbs)
  Soft bread crumbs 1 Cup (16 tbs) (1 1/2 Slices)
  Fresh corn 1⁄2 Cup (8 tbs), drained (Cooked Or Canned)
  Chopped celery 1⁄4 Cup (4 tbs)
  Finely chopped onion 2 Tablespoon
  Finely chopped green pepper 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground sage 1⁄2 Teaspoon
  Pepper 1 Dash
  Butter/Margarine 2 Tablespoon, melted
  Water 1 Tablespoon

Thaw fish, if frozen.
In a medium mixing bowl combine corn bread, bread crumbs, corn, celery, onion, green pepper, salt, sage, and pepper.
Add melted butter and water, tossing lightly to coat.
Place corn stuffing on boned side of fillets, dividing mixture evenly between fillets.
Roll up fillets, securing each with a wooden toothpick.
Place fish rolls in a 10 x 6 x 2-inch baking dish.
Cover with waxed paper and cook at MEDIUM HIGH or COOK POWER 7 (70%) for 10 minutes till fish flakes easily when tested with a fork, giving dish a half turn once.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1178 Calories from Fat 308

% Daily Value*

Total Fat 35 g53.4%

Saturated Fat 17.4 g86.9%

Trans Fat 0 g

Cholesterol 282.2 mg94.1%

Sodium 2337.6 mg97.4%

Total Carbohydrates 111 g37%

Dietary Fiber 9.7 g38.9%

Sugars 7.4 g

Protein 105 g210.5%

Vitamin A 30.5% Vitamin C 90%

Calcium 30.3% Iron 49.2%

*Based on a 2000 Calorie diet

Corn Stuffed Fillets Recipe