Fish Rolls Recipes

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SPINACH-FILLED FISH ROLLS



Spinach-Filled Fish Rolls image

Discover a whole new way to roll up color and flavor in good-for-you fish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 pound sole, orange roughy or flounder fillets
1 1/2 cups firmly packed spinach leaves
1/4 teaspoon garlic salt
1/3 cup fat-free mayonnaise or salad dressing
1/2 teaspoon Dijon mustard
1/4 cup garlic-flavored croutons, crushed
Lemon wedge, if desired

Steps:

  • Heat oven to 400°F. Spray square baking dish, 8x8x2 inches, with cooking spray. If fish fillets are large, cut into 4 serving pieces.
  • Place spinach on fish; sprinkle with garlic salt. Roll up each fillet, beginning at narrow end. Place rolls, with points underneath, in baking dish. Mix mayonnaise and mustard; spoon onto each roll. Sprinkle with crushed croutons.
  • Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Serve with lemon wedges.

Nutrition Facts : Calories 120, Carbohydrate 5 g, Cholesterol 55 mg, Fiber 0 g, Protein 20 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 360 mg

FISH ROLL WITH COMPOUND BUTTER



Fish Roll with Compound Butter image

Provided by Alton Brown

Categories     main-dish

Time 1h41m

Yield 9 servings

Number Of Ingredients 11

2 thin salmon fillets
3 flounder fillets
8 sea scallops
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Salt and pepper, for seasoning
Canola oil, for brushing
4 ounces butter (1 stick), at room temperature
1 teaspoon dry parsley flakes
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap.
  • Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper.
  • Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour.
  • For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Slice into 1/4-inch rounds and remove the parchment.
  • Preheat your broiler and place the oven rack 6-inches from the heating element.
  • Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish.
  • Serve with 1 slice of compound butter on each fish roll.

FRESH CRISPY FISH ROLLS



Fresh Crispy Fish Rolls image

Yogurt provides a wonderful addition to the cucumber sauce that's used in these fish rolls that are made with Progresso® bread crumbs - a tasty dinner that's ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 12

Number Of Ingredients 17

6 oz Greek plain yogurt
3 tablespoons mayonnaise
1 medium cucumber, peeled, seeded, coarsely grated
3 tablespoons chopped fresh dill weed
1 tablespoon chopped green onion (1 medium)
1 tablespoon lemon juice
1/2 teaspoon salt
2 lb fresh flounder, halibut or cod fillets, skin removed
1/2 cup milk
1 egg
1 cup Progresso™ panko bread crumbs
1 teaspoon salt
2 tablespoons vegetable oil
2 tablespoons butter, melted
12 hot dog buns, split
Lemon slices, if desired
Sprigs fresh dill weed, if desired

Steps:

  • In medium bowl, mix Cucumber Sauce ingredients. Cover and refrigerate until ready to serve.
  • Cut fish fillets into 12 serving pieces. In pie plate or shallow pan, mix milk and egg. In another pie plate or shallow pan, mix bread crumbs and salt. Dip fillets into milk mixture; roll in bread crumbs. Shake off excess crumbs.
  • In 12-inch skillet, heat oil over medium-high heat. Cook fish fillets in oil 10 to 12 minutes, turning once, until fish flakes easily with fork. Keep warm.
  • Heat 10-inch skillet over medium heat. Brush melted butter on cut sides of buns. Place cut sides down in skillet; cook about 3 minutes or until toasted. Place buns on plates; fill each with fish fillet and about 3 tablespoons sauce. Serve with lemon slices and fresh dill.

Nutrition Facts : Calories 280, Carbohydrate 30 g, Cholesterol 55 mg, Fat 2, Fiber 1 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Fish Roll, Sodium 630 mg, Sugar 5 g, TransFat 0 g

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