James's Tex Mex Stuffed Fish
2 tbsp margarine
1/4 cup finely chopped scallions
1/4 cup finely chopped green bell peppers
2 slice white bread, made into crumbs
1 egg, beaten
1/3 cup chopped fresh parsley, divided
1/2 tsp salt
1 dash crushed red pepper
1 dash ground nutmeg
4 red snapper fillets (5 oz each or flounder)
1 tbsp lemon juice
Preheat oven to 350F. In 10-inch skillet melt the margarine; remove 1
tablespoon and set aside. Heat remaining margarine until bubbly and
hot; add scallions and bell pepper to skillet and saute over medium
heat until vegetables are softened, about 3 minutes. Remove from heat
and let cool slightly. Add the bread crumbs, egg, 1/4 cup parsley,
and the seasonings to vegetables and mix well until ingredients are
moistened. Spoon 1/4 of vegetable mixture over each fillet and roll
fish to enclose. Transfer stuffed fillets, seam side down, to 8 x 8 x
2-inch baking pan; spoon any remaining stuffing mixture around
fillets. Drizzle reserved margarine over fillets and sprinkle each
with 1/2 tablespoon lemon juice. Bake until fish flakes easily when
tested with a fork, 15 to 20 minutes. Serve sprinkled with remaining
parsley.
Makes 4 servings, 1 stuffed fillet each.
First
Class Stamp
July 1, 1919
2 cents per 1 oz.