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Bacon Stuffed Flounder Rolls Recipe
|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|
Serving size: Complete recipe
Calories 1509 Calories from Fat 720
% Daily Value*
Total Fat 81 g124.1%
Saturated Fat 36.8 g184.2%
Trans Fat 0 g
Cholesterol 453.7 mg
Sodium 3158 mg131.6%
Total Carbohydrates 99 g33.1%
Dietary Fiber 6.1 g24.2%
Sugars 29.2 g
Protein 96 g192.2%
Vitamin A 125.2% Vitamin C 88.8%
Calcium 21.9% Iron 13.3%
*Based on a 2000 Calorie diet
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.