This recipe presents a method that works with several different types of
fish. Part of the "magic" is to use a light colored fish (flounder, tilapia,
halibut, etc.) against a darker fish (salmon, tuna, etc.) That way you get a
nice spiral effect that makes these look truly special. I used scallops for
the center but that's open to your own creativity also.

-= Exported from BigOven =-

Fish Roll

This method makes grilled fish into a special presentation.

Recipe By: Pete & Peggy Romfh
Serving Size: 8
Cuisine: American
Main Ingredient: Salmon
Categories: Low Sugar, Diabetic, Atkins-Friendly, Low Carb, Low Fat, Grill,
Broil, Main Dish, Brunch

-= Ingredients =-
10 ounces salmon ; - large fillet
10 ounces flounder ; - two fillets
6 ounces scallops ; - 6 sea (or 12 bay)
1 tablespoon dill ; - chopped
1 tablespoon parsley ; - chopped
1/8 teaspoon Salt ; - to taste
1 tablespoon Canola Oil ; as required
1/4 teaspoon Black pepper

-= Instructions =-
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.

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.


Optional: Serve with 1 slice of herbed butter on each fish roll.

Each (app 3/4", 100g) slice contains an estimated:
Cals: 130, FatCals: 47, TotFat: 5g
SatFat: 1g, PolyFat: 1g, MonoFat: 3g
Chol: 47mg, Na: 128mg, K: 340mg
TotCarbs: 1g, Fiber: 0g, Sugars: 0g
NetCarbs: 1g, protein: 17g

Adapted from recipe by Chef Alton Brown.


** Recipe, with photo, at: http://www.bigoven.com/recipe161648 **
** Easy recipe software. Try it free at: http://www.bigoven.com **


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org