4 each sole fillets (8 0z. ea)
1/3 cup red or green pepper, chopped
2 tsp green onions, sliced
2 tbsp butter
1 tbsp parsley, chopped
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper
1 cup cornbread stuffing mix
2 tbsp chicken broth or water
1 can corn (8 oz.) drained
Directions
Fillets should be about 1/4 inch thick x 10 inches long. In 1
quart casserole combine chopped pepper, onions, butter, parsley,
cayenne, salt and pepper. Micro at High 2 to 3 min. Add remaining
ingredients except sole. Mix well. Spread 1/4 of this stuffing down
center of each fillet. Roll up enclosing stuffing. Secure with wooden
picks. Stand on end in 9 inch pie plate. Cover with plastic wrap.
Micro at Medium-high for 8-10 min. Let stand, covered, for 3
minutes.
Servings: 4 servings
Cajun Sole (Stuffed) Recipe brought to you by Recipe Ideas
Categories: Cajun; Fish; Seafood
The History of Recipes
Experts have found proof that recipes existed back into history, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, mostly, these early cook books were just simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe discovered, according to experts in ancient history are some clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in Roman times 25BC a man called Apicius compiled a few scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the ancient chefs were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens such as basil, fennel and parsley. Closer to modern times, there are a couple of recipe books dating from the fourteenth century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that is popular today, but rather descriptions of the types of food on the tables of the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including spices like basil and rosemary. These new foods and tastes led to an explosion in cookery books, many of which still exist in academic collections. By the arrival of the 1900s, recipe publications are highly popular mostly due to better eduction, people having increased free time and a general increase in wealth. Like it or not, the introduction of television brought us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Cajun Sole (Stuffed) recipe.
