Prep Time 30 min
Cook Time 20 Min
Servings 4
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1/4 cup Crisco® All-Vegetable Shortening
  • 1/4 cup Crisco® Baking Sticks All-Vegetable Shortening
  • 1 medium carrot
  • 1 rib celery
  • 1/4 cup chopped onion
  • 2 cups fine soft bread crumbs
  • 1 tsp. salt
  • 1/8 tsp. basil
  • 1/8 tsp. oregano
  • 1/8 tsp. rosemary
  • 1/8 tsp. thyme
  • 3 tbsps. water
  • 1 tbsp. lemon juice
  • 6 thin flounder fillets
  • CREOLE SAUCE
  • 2 tbsps. Crisco® All-Vegetable Shortening
  • 2 tbsps. Crisco® Baking Sticks All-Vegetable Shortening
  • 1/2 cup chopped green pepper
  • 2 tbsps. chopped onion
  • 1 (8 oz.) can tomato sauce
  • 1/2 tsp. salt
  • 1/2 tsp. Cajun seasoning
  • Dash pepper
  • 2 to 3 dashes hot pepper sauce

Directions

  • Step 1

    HEAT oven to 350ºF. Spray a 6 cup muffin pan with no-stick cooking spray.

  • Step 2

    MELT shortening in a large skillet over medium heat. Sauté carrot, celery and onion until tender, about 7 minutes. Add breadcrumbs, seasonings, water, and lemon juice; mix well.

  • Step 3

    SPREAD stuffing on each fish fillet. Roll up fillet. Place each in prepared muffin cups. Bake 20 minutes or until tender.

  • Step 5

    MELT shortening in small saucepan over medium heat. Add green pepper and onion; sauté until tender. Add tomato sauce and spices; cook for 2 minutes. Stir in salt , pepper and hot pepper sauce, if desired. Spoon over roll-ups. Serve.

Serving size
(1 roll-up)

  • Calories 480
  • Calories from Fat200g
  • Total Fat 22g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 115mg
  • Sodium 1640mg
  • Potassium 0mg
  • Total Carbohydrates 19g
  • Dietary Fiber 3g
  • Sugars 5g
  • Protein 49g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet