Stuffed Fish Fillets (Diabetic)
Published: Friday, March 23, 2018
2 small carrots, shredded
1 small onion, minced
5 Tbsp. butter or stick margarine, divided
4 slices bread, cubed
¾ c. diced canned tomatoes, drained
4½ oz. jar sliced mushrooms, drained
½ small cucumber, chopped
1¼ tsp. salt, divided
¼ tsp. dill weed
1/8 tsp. pepper
8 (4 oz.) sole or orange roughy fillets
1/8 tsp. paprika
8 lemon wedges
In a large nonstick skillet, sauté carrots and onion in 3 Tbsp. of butter until tender. Remove from heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 tsp. salt, dill and pepper.
Place 4 fillets in a 13x9x2" baking dish coated with nonstick cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon. —8 servings.
• Exchange (per serving—half of a stuffed fillet): 233 calories, 9 g fat, 5 g saturated fat, 24 g protein, 14 g carbohydrate, 74 mg cholesterol, 2 g fiber, 798 mg sodium; 1 starch, 2 lean meat, 1 fat.
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