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Serves 2


1 oz. butter
4 oz. mixed wild mushrooms (i.e., shittake, oyster, etc.), finely chopped
1 green apple, cored, skinned, peeled, and grated
1 oz. fresh white breadcrumbs
grated rind and juice of 1 lime
1 tsp. German wholegrain mustard
1 tbsp. cilantro, finely chopped
1 tsp. coarsely ground black pepper
4 plaice fillets, about 5 oz. each, skinned
1 tsp. salt
1 tbsp. red wine vinegar
1 tbsp. sunflower oil
2 tsp. Italian herbs
1 tsp. German mustard
1 clove garlic, finely crushed
2 large lettuce leaves
8 cherry tomatoes
1 banana, thickly sliced
1 ripe avocado, thinly sliced
1 starfruit, halved, quartered, and thinly sliced
2 tbsp. shredded coconut
2 eggs, hard boiled and halved


Fry mushrooms in the butter. Add apple pieces and cook for 3 minutes. Increase heat and stir until liquid has evaporated. Add white breadcrumbs, grated lime rind, half the German mustard, and cilantro. Season and add black pepper. Mix well.

Put stuffing on outside third of fillets, but do not go to the edges. Leave about 1 inch between the stuffing and the edges. Roll up fillets and secure with cocktail sticks. Put fillets seam side down in an ovenproof dish.

Mix mustard and lime juice and spoon over fillets. Grill fillets for 5 minutes. Turn and cook for an additional 5 minutes. Respoon mustard mixture over fillets during cooking.

Put fillets on individual plates. Remove cocktail sticks. Serve with baked potatoes and Exotic Layered Salad.

For the salad, combine salt, red wine vinegar, garlic, Italian herbs, and German mustard. Mix well and add sunflower oil. Combine lettuce, tomatoes, bananas, avocado slices, star fruit slices, and shredded coconut. Mix well and drizzle over dressing. Garnish with egg halves. Serve chilled.