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Ingredientes
- 4 x flounder">sole or possibly flounder fillets fresh or possibly frzn
- Â Â (abt 1/4"-thick and 3 to 4 ounce ea)
- 2 Tbsp. mayonnaise or possibly salad dressing
- 1 Tbsp. Dijon-style mustard
- 1 Tbsp. honey
- 1/4 c. finely-minced pecans
- 1/4 c. snipped fresh parsley
- 1/4 c. shredded carrot
- 1 Tbsp. snipped fresh parsley
Direcciones
- Thaw fish, if frzn.
- Stir together mayonnaise, mustard, and honey. Brush one side of each fillet with about 1 1/2 tsp. of the mustard mix. Sprinkle fillets with pecans, parsley, and carrot. Roll fish up jelly-roll style. Secure with wooden toothpicks which have been soaked in water.
- Tear off a 24- by 18-inch piece of heavy foil. Mix in half crosswise. Trim to make a 12-inch square. Cut several slits in foil. Place fish rolls on foil.
- Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place foil with fish rolls on grill over drip pan. Cover and grill for 14 to 16 min or possibly just till fish begins to flake easily. Brush remaining mustard mix on rolls; sprinkle with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 4 servings | |
| Calories 123 | |
| Calories from Fat 77 | 63% |
| Total Fat 8.82g | 11% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 67mg | 3% |
| Potassium 168mg | 5% |
| Total Carbs 5.81g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.85g | 3% |
| Protein 5.88g | 9% |
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