- Butter-flavored vegetable cooking spray
- 1 teaspoon reduced-calorie margarine
- 2 tablespoons chopped fresh mushrooms
- 1 tablespoon chopped green onions
- 1 tablespoon Neufchatel cheese
- 1/2 teaspoon minced fresh marjoram
- 1/8 teaspoon pepper
- 2 ounces fresh lump crabmeat, drained
- 2 tablespoons soft breadcrumbs
- 1 teaspoon lemon juice
- 2 (3-ounce) flounder fillets (1/4 inch thick)
- 2 tablespoons (1/2 ounce) shredded reduced-fat Swiss cheese
- Lemon wedges (optional)
- Fresh marjoram sprigs (optional)
Coat a small nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 2 minutes. Add cheese, minced marjoram, and pepper; cook, stirring constantly, until cheese melts. Remove from heat; add crabmeat, breadcrumbs, and lemon juice, and stir well.
Spoon crabmeat mixture evenly onto fillets; roll up each fillet, jellyroll fashion, beginning at narrow end. Secure with wooden picks. Place rolls, seam side down, in a small baking dish coated with cooking spray. Bake, uncovered, at 350° for 10 minutes. Sprinkle Swiss cheese over rolls; bake an additional 10 minutes or until fish flakes easily when tested with a fork. Remove wooden picks, and, if desired, garnish with lemon wedges and marjoram sprigs.
OK, here were the changes: I used Tilapia instead of Flounder, I didn't have marjoram so I used parsley. and I used fake crabmeat instead of lump crab. Also, I took one look at the fillets and figured there was no way I was going to be able to roll them, so I just placed the stuffing on top of the fillets. I really enjoyed this though it seriously needed some kind of seasoning on the fish...salt for one. It tasted like it was missing something...marjoram perhaps? I will more than likely make this again though the hubby agreed it was missing something. I imagine when I make it again, I will season the fish before adding the stuffing. The portions were plenty large and at only 192 calories a serving (for original recipe) you can't go wrong.