These Fishrolls With Peppers are a delightful fusion of tender fish and vibrant vegetables. The white fish fillets are butterflied, spread with a rich compound butter of parsley, garlic, and spicy mustard, then rolled tightly. They are nestled inside halved bell peppers along with a sauted pearlonion and sherry mixture. Grilled in foil packets, the flavors meld beautifully, creating a juicy, aromatic dish. The peppers become tender-sweet, while the fish remains moist and flavorful. Served with toasted bread rubbed with garlic, this meal is perfect for a hearty dinner or a special lunch. Its an elegant yet approachable recipe that highlights fresh ingredients and simple techniques.
Fishrolls With Peppers
Description
These Fishrolls With Peppers are a delightful fusion of tender fish and vibrant vegetables. The white fish fillets are butterflied, spread with a rich compound butter of parsley, garlic, and spicy mustard, then rolled tightly. They are nestled inside halved bell peppers along with a sauted pearlonion and sherry mixture. Grilled in foil packets, the flavors meld beautifully, creating a juicy, aromatic dish. The peppers become tender-sweet, while the fish remains moist and flavorful. Served with toasted bread rubbed with garlic, this meal is perfect for a hearty dinner or a special lunch. Its an elegant yet approachable recipe that highlights fresh ingredients and simple techniques.Ingredients
Directions
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Peel and cube the pearlonions.
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Heat 1 tablespoon of butter in a skillet over medium heat.
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Saut the cubed onions in the butter for 1 minute until slightly softened.
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Add the sherry to the skillet.
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Season with salt and pepper to taste.
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Simmer the onion mixture for 5 minutes until the liquid reduces slightly. Set aside.
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Soften the remaining butter and mix it with finely chopped parsley and spicy mustard to create a compound butter.
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Butterfly each fish fillet by slicing horizontally through the middle, being careful not to cut all the way through.
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Spread the mustard-butter-herb mixture evenly over the open fish fillets.
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Roll each fillet up tightly to form fish rolls.
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Wash the peppers, cut them in half lengthwise, and remove the seeds and membranes.
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Divide the sauted onion mixture evenly among the four pepper halves.
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Place two fish rolls into each pepper half, nestling them among the onions.
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Cut four squares of aluminum foil large enough to hold a pepper half.
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Place one pepper half on each foil square and fold the foil over, twisting the edges to seal tightly.
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Grill the foil packets on a hot grill for 20 minutes.
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While the fish cooks, toast the white bread slices until golden brown.
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Rub the hot toasted bread with the peeled garlic clove.
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Cut the garlic bread into small squares.
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Unfold the foil packets carefully to release steam and arrange the peppers on serving plates.
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Top the grilled peppers with the garlic bread squares and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1928.4kcal
- % Daily Value *
- Total Fat 135.3g209%
- Saturated Fat 79.5g398%
- Cholesterol 422.5mg141%
- Sodium 1419.7mg60%
- Total Carbohydrate 131.6g44%
- Dietary Fiber 34.2g137%
- Sugars 24.2g
- Protein 71.4g143%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use firm white fish fillets such as cod, haddock, or halibut for best results. Ensure the fillets are thick enough to hold the roll shape.
Pearlonions are a type of spring onion with a larger white bulb. If unavailable, substitute with regular large white onions or shallots, adjusting cooking time slightly if using standard onions.
For a milder flavor, substitute dry white wine for the sherry or reduce the amount of spicy mustard.
If grilling is not an option, you can bake the foil packets in an oven preheated to 400F (200C) for 20-25 minutes.
Ensure the foil packets are sealed tightly to steam the fish and peppers evenly and retain moisture.
Serve immediately after opening the packets to enjoy the best texture and temperature.
