Rice Stuffed Fish Rolls With Lemon Sauce Recipe
Ingredients
| Margarine | 1 Tablespoon | |
| Cooked long grain rice | 1⁄2 Cup (8 tbs) | |
| Minced carrot | 1⁄4 Cup (4 tbs) | |
| Chopped parsley | 2 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1 Dash | |
| Paprika | To Taste | |
| Fish fillets | 10 Ounce | |
| All purpose flour | 1 Teaspoon | |
| Skim milk | 1⁄4 Cup (4 tbs) | |
| Lemon juice | 2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 515 Calories from Fat 173
% Daily Value*
Total Fat 20 g30.2%
Saturated Fat 2.4 g12.2%
Trans Fat 0.9 g
Cholesterol 188.7 mg62.9%
Sodium 913.3 mg38.1%
Total Carbohydrates 32 g10.7%
Dietary Fiber 4 g16.1%
Sugars 5.4 g
Protein 56 g112%
Vitamin A 198.2% Vitamin C 80.1%
Calcium 27.9% Iron 13.7%
*Based on a 2000 Calorie diet
Directions
In small flameproof container melt 1 teaspoon margarine; set aside remaining margarine.
In small bowl combine 1/2 teaspoon melted margarine with the rice, carrot, parsley, salt, and pepper, mixing well; spoon an equal amount of mixture onto each fillet and roll fish to enclose filling.
Place rolls seam-side down in shallow 1-quart casserole and drizzle with remaining melted margarine; sprinkle each roll with dash paprika and bake until fish flakes easily at the touch of a fork, 15 to 20 minutes.
While fish is baking, in small nonstick saucepan heat remaining 2 teaspoons margarine over medium-low heat until bubbly and hot; add flour and stir until combined.
Gradually stir in milk and cook, stirring constantly, until mixture thickens, 2 to 3 minutes; stir in lemon juice and dash paprika and cook until heated (do not boil).
Carefully transfer fish rolls to serving platter and top with sauce.
Chef
