Bacon Stuffed Flounder Rolls
|Butter/Margarine||2 Tablespoon, melted|
|Herb seasoned stuffing||6 Ounce (1 Package)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Skinless flounder fillets/Sole / walleyed pick||24 Ounce|
|Seedless red grapes||2 Tablespoon|
|Cheddar cheese sauce||2 Tablespoon|
For stuffing, cook the bacon till crisp.
Drain, reserving the drippings.
Crumble bacon; set aside.
Measure drippings, and then add enough melted butter or margarine to equal 1/4 cup.
Prepare stuffing mix according to package directions, except use the dripping mixture instead of plain butter and add the onion with the water.
Stir in bacon and parsley.
Cool about 15 minutes.
For rolls, cut fillets lengthwise in half.
Lay 2 pieces end to end, overlapping the thinner ends.
Repeat with remaining fillets.
Place 1/3 cap stuffing onto one end of each pair of pieces.
Roll fish around stuffing.
Secure with wooden toothpicks.
Place rolls upright in a 12x71/2x2-inch baking dish.
Brush with additional butter.
Bake in a 375° oven about 20 minutes or till done.
To serve, transfer rolls to a platter.
Garnish with lettuce and grapes.
Then spoon on sauce.