Fish a la Diable

Fish, stuffed with carrot and sweet pepper, are cloaked in a Dijon and mushroom sauce for an impressive fish entree.

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  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 15 mins to 20 mins 400°F

Fish a la Diable

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Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
  2. Cut each carrot into 4 long strips (8 strips total). In a medium saucepan cook carrots, mushrooms, and celery in a small amount of boiling water for 5 minutes or just until tender. Drain; separating carrots from mushrooms and celery. Set vegetables aside.
  3. Combine the yogurt and mustard; set aside 1/3 cup of the mustard mixture. Brush the remaining mustard mixture over one side of each fillet. Lay one-fourth of the red and green pepper strips and two carrot strips crosswise on mustard side of each fillet. Starting from a short end, roll up fish around vegetables.
  4. Arrange fish rolls, seam side down, in a 9x9x2-inch baking pan. Brush with melted margarine or butter. Bake, uncovered, in a 400 degree F oven for 15 to 20 minutes or until fish flakes easily with a fork.
  5. Meanwhile, for sauce, in a small saucepan stir flour into reserved 1/3 cup mustard mixture; stir in milk. Add cooked mushrooms and celery. Cook and stir over medium heat until mixture is thickened and bubbly; cook and stir for 1 minute more. Remove from heat.
  6. Transfer fish rolls to dinner plates. Spoon sauce over fish. Garnish with fresh dill and halved lemon wedges, if desired. Makes 4 servings.
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Nutrition Facts (Fish a la Diable)

  • Per serving:
  • 361 kcal ,
  • 20 g fat
  • (5 g sat. fat ,
  • 107 mg chol. ,
  • 630 mg sodium ,
  • 19 g carb. ,
  • 26 g pro.
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