Stuffed Fish FilletsSuggested Wine: Hemlock Lake White
8 small pieces fish fillet(salmon, trout, cod, perch,red snapper), about 11⁄2pounds
2 cups seasoned croutons
1 cup (4 ounces) shreddedJarlsberg or JarlsbergLite cheese
2 minced green onions (orscallions)
1 small carrot, grated
1⁄4 cup each minced greenand red peppers
11⁄2 cups chicken or vegetablebroth
2 Tbsp lemon juice
3 Tbsp tomato paste
1 Tbsp chopped freshoregano (or equivalentdried)
2 Tbsp extra virgin olive oil
1 clove minced garlic
3 small zucchini, grated
12 thin strips Jarlsberg orJarlsberg Lite
Preheat oven to 350° F.Place 4 fillets in oiled bakingdish. Crush croutons withrolling pin or in food processor,then mix with shredded cheese,onion, carrot and peppers. Inseparate bowl, whisk togetherbroth, lemon juice, tomatopaste and oregano, adding 1⁄2cup liquid to crumb mixture.Spoon stuffing evenly over filletsand top with remainingfour fillets.
Bake 25 to 30 minutes, bastingfish with remaining liquid.While baking, heat olive oil inheavy skillet and saute garlicwith zucchini, about 5 minutes.Transfer to large serving platter.A few minutes before fish isdone, arrange three strips ofcheese on top of each portionand bake until cheese begins tomelt. Place filets over zucchini.Serves 4.
For grilling, cut zucchini inthick horizontal slices.To grill: Place stuffed filletsin oiled baking pan (not glass)and sprinkle with minced garlic.Place pan on grill over indirectheat, cover and cook 20minutes. Baste fish with remainingliquid, cover and cook10 minutes or more until fish isopaque. A few minutes beforefish is done, arrange strips ofcheese on top and cook untilcheese begins to melt. Grill zucchiniuntil done.
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