Bulgur Stuffed Fish Rolls
|Flounder/Sole fillets||16 Ounce (4 Pieces, 4 Ounce Each, Fresh/Frozen)|
|Water||1 1⁄4 Cup (20 tbs)|
|Bulgur||1⁄2 Cup (8 tbs)|
|Shredded carrot||2⁄3 Cup (10.67 tbs)|
|Sliced green onion||1⁄4 Cup (4 tbs), sliced|
|Shredded orange peel||1⁄4 Teaspoon|
|Nonstick spray coating||2 Tablespoon|
|Frozen orange juice concentrate||2 Tablespoon|
|Ground ginger||1 Dash|
Thaw fish, if frozen.
Rinse fish and pat dry with paper towels.
For stuffing, in a medium saucepan combine water and bulgur.
Bring to boiling; reduce heat.
Cover and simmer for 12 minutes or till tender.
Stir in carrot and onion and cook 5 minutes more.
Drain off excess liquid, if necessary.
Stir in orange peel, salt, and pepper.
Spoon 1/4 cup of the stuffing onto each fish fillet.
Roll fish around filling.
Secure with wooden toothpicks, if necessary.
Spray an 8x8x2 inch baking dish with nonstick spray coating.
Arrange fish rolls, seam side down, in baking dish.
Place any remaining stuffing around fish rolls in baking dish.
In a small saucepan heat orange juice concentrate, margarine, and ginger till margarine is melted.
Brush mixture over fish rolls.
Bake, uncovered, in a 350° oven 20 to 25 minutes or till fish flakes easily when tested with a fork.
Remove toothpicks, if necessary.