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6 servingsHerb Stuffing: 1/4 cup CRISCO Shortening 1/2 cup chopped carrot 1/4 cup chopped celery 1/4 cup chopped onion 2 cups fine soft bread crumbs 1 teaspoon salt 1/8 teaspoon each: basil, oregano, rosemary, and thyme 2 tablespoons water 1 tablespoon lemon juice 6 thin flounder fillets Creole Sauce: 2 tablespoons CRISCO Shortening 1/2 cup chopped green pepper 2 tablespoons chopped onion 1-1/2 cups cooked tomatoes 1/4 cup sliced pimiento-stuffed green olives 1/2 teaspoon salt Dash pepper Preheat oven to 350ºF. For Herb Stuffing, melt Crisco in a skillet. Sauté carrot, celery, and onion until tender (about 7 minutes). Add bread crumbs, seasonings, water, and lemon juice to sautéd vegetables; mix well. Divide stuffing into 6 equal parts. Spread one part on each fillet. Roll up fillet. Place each in a greased large muffin cup. Bake at 350ºF for 25 to 30 minutes or until tender. For Creole Sauce, melt Crisco in a saucepan. Add green pepper and onion; sauté until tender. Add tomatoes and olives; heat for 2 minutes. Stir in salt and pepper. Serve over roll-ups. |
