Try this Fishrolls with Peppers recipe, or contribute your own.
Suggest a better description1. Saute the cubed onions in 1 tablespoon butter for 1 minute; add the sherry and season with salt and pepper to taste, and let it simmer for another 5 minutes. 2. Knead the rest of the butter with the finely chopped parsley and the mustard together. 3. Half the fishfilets lenghtwise and spread the mustard-butter-herb mix over them. Roll them up in little rolls. 4. Wash the peppers and cut in halfs and clean out the insides. 5. Put the onioncubes evenly in each pepperhalf and carefully set two fishrolls in each pepper. 6. Cut aluminum foil into sqares, big enough for the pepperhalfs, put a pepper on each and fold over and twist to close tightly. 7. Put on a hot grill for 20 minutes. 8. Toast the bread golden brown and rub it with the peeled garlic. Cut bread into little squares and put over the ready grilled peppers and serve. Out of "Die Actuelle" magazine Translated by Brigitte Sealing. Cyberealm BBS Watertown NY 315-786-1120
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 682 | ||
Calories from Fat: 628 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.8g | 93 % | |
Saturated Fat 43.8g | 219 % | |
Monounsaturated Fat 18.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 182.9mg | 56 % | |
Sodium 675.9mg | 23 % | |
Potassium 70.4mg | 2 % | |
Total Carbohydrate 10g | 3 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 9.4g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 682
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