Monday, May 31, 2010

Spinach Filled Fish Rolls




I got this recipe from bettycrocker.com
This is my all time favorite tilapia recipe ever. In fact it was this recipe alone that inspired me to start this blog and share this wonderful recipe. This tastes like something you would order at a restaurant and it looks just as nice as well. I have made this for several people and have had rave reviews every time! Enjoy!
You can make this ahead of time and then throw it in the oven once company comes. It is simply fantastic and looks like you should be working in a restaurant.


Prep Time: 10 Minutes
Total Time: 30 Minutes
Makes: 4 Servings

1 pound sole, orange roughy or flounder fillets
1 1/2 cups firmly packed spinach leaves
1/4 teaspoon garlic salt
1/3 cup mayonnaise
1/2 tsp. dijon mustard
1/4 cup crushed croutons

1. Heat oven to 400F. Spray square baking dish.
2. Place spinach on fish; sprinkle with garlic salt. Roll up each fillet, begginning at narrow end. Place rolls, with points underneath, in baking dish. Mix mayonnaise and mustard; spoon onto each roll. Sprinkle with crushed croutons.
3. Bake uncovered 15-20 minutes or until fish flakes easily with fork.

**Randi's Side Notes**
Okay so I changed this recipe up a little bit.
~I used Tilapia as my fish. I find that I like the thinner fillets rather then the thicker ones. They don't seem to have that big fishy taste when it is a bit thinner. Just my personal opinion.
~I doubled the sauce recipe and put some of it on the fish first, then sprinkle with garlic salt then add 2 layers of spinach leaves. Then I rolled it up and stuck it with a toothpick to hold.
~If you don't have croutons use:
1/3 cup plain bread crumbs
1/2 tsp. garlic powder
1/4 tsp onion powder
1/4 tsp. seasoned salt
dash of pepper
1/2 tsp. parsley flakes

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