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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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