THAI FISH ROULADE

Thai Fish Roulade image

Provided by lamarb

Categories Thai

Time 22m

Yield 1 serving(s)

Number Of Ingredients 7

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6 ounces firm white fish fillets
3 tablespoons frozen chopped spinach
1 ounce coconut cream
1 tablespoon crumbled feta cheese
10 cashew nuts, finely crushed
1 teaspoon chili oil
1 teaspoon maggi seasoning, sauce

Steps:

Pre-heat the oven to 375 degrees.
Thaw the spinach and squeeze out the excess water and combine with the coconut cream and Feta cheese.
Lay out the filet and try to even out the thickness over the entire surface area. Gently pound the filet to accomplish this. Butterfly the filet if it is too thick to pound out.
Place the spinach mixture in a line across the middle of the filet and roll it up like a jelly roll. Suture it closed with toothpicks.
Roll the log in the crushed cashews.
Put the oil in a skillet and bring to smoking heat. Sear the filet to a light brown on all sides.
Transfer the skillet (and fish) to the oven and bake for 12 minutes. Serve with the Maggi after resting for 3 or 4 minutes.

Nutrition Facts : Calories 255.4, Fat 10.5, SaturatedFat 7.1, Cholesterol 127.5, Sodium 317.1, Carbohydrate 4.2, Fiber 1.5, Sugar 2.6, Protein 35.3