 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Thereâs a pleasant lemony tang to this seafood entree from Judie Anglen of Riverton, Wyoming. For side dishes, try the broccoli and sweet potato recipes here, or serve rice pilaf and asparagus. Ingredients:
1/4 cup butter |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
1/2 cup chicken broth |
1/4 teaspoon dill weed |
1 to 3 teaspoons lemon juice |
fillets: |
1 egg, lightly beaten |
1 package (8 ounces) imitation crabmeat, flaked |
1/4 cup finely chopped celery |
3 tablespoons dry bread crumbs |
1 tablespoon grated parmesan cheese |
1 teaspoon butter, melted |
2 sole or orange roughy fillets (6 ounces each) |
Directions:
1. For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm.
2. In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper.
3. Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce. Yield: 2 servings.
|
|