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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 229.4
  • Total Fat: 7.9 g
  • Cholesterol: 17.3 mg
  • Sodium: 407.4 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 22.8 g

View full nutritional breakdown of Fish a la Diable calories by ingredient
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Fish a la Diable

Submitted by: NAPLESNANCY
Fish a la Diable

Number of Servings: 2

Ingredients

    2 fresh or frozen talapia, basa or flounder fillets (4 oz each)2 medium carrots
    1/2 cup sliced fresh mushrooms
    1/3 cup sliced celery
    1/2 cup plain yogurt
    1 to 2 tablespoons Dijon-style mustard
    1/2 medium red sweet pepper, thinly sliced into strips (1/2 cup)
    1/2 medium green sweet pepper, thinly sliced into strips (1/2 cup)
    1 tablespoon margarine or butter, melted
    1 teaspoon all-purpose flour
    3 tablespoons milk
    Fresh dill (optional)
    Lemon wedges, halved (optional)

Directions

Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside.
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.
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.
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.
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.
Transfer fish rolls to dinner plates. Spoon sauce over fish. Garnish with fresh dill and halved lemon wedges, if desired

Serving Size: makes 2 servings of 1 fillet and 1/2 of the sauce each

Number of Servings: 2

Recipe submitted by SparkPeople user NAPLESNANCY.





TAGS:  Fish | Dinner | Fish Dinner |

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