JAS_OH1
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Crabmeat stuffing atop fish filets during baking is a great way to add richness and depth of flavor to mild, white-fleshed fish and also helps to prevent the fish from drying out while cooking. And it's delicious! I make my own crabmeat stuffing with cream cheese, butter, vegetables, bread crumbs, parmesan cheese and fresh herbs from my garden: Recipe - Crabmeat Stuffing
For this recipe, I used walleye fish, which is a white-fleshed fish with a mild flavor. Walleye is a fresh water fish that is prevalent in colder waters of North America (Canada and the Northern United States). My husband caught this fish with his cousins on Lake Erie last month and I have quite a bit of it in my freezer. I find it similar to grouper in flavor and texture.
This recipe would work well with grouper, snapper, or countless other types of mild flavored, white-fleshed fish (I do not recommend using it with salmon, swordfish, or tuna).
Ingredients:
Two fish filets, approximately 6-8 ounces each
1/2 to 3/4 pound of crabmeat stuffing Recipe - Crabmeat Stuffing
Lemon pepper
Cajun seasoning (optional)
Chopped parsley for garnish
Preparation:
Wash and score filets if needed to flatten out filets to a more uniform thickness, making sure that any pin bones are removed. Pat the filets dry.
Coat a shallow baking dish lightly with olive oil and a dash of salt. Place the fish filets in the pan and cover them completely with the desired amount of crabmeat stuffing. Cover the pan with foil and bake in a 400F oven for 25 minutes.
Remove the pan from the oven, take off the foil, and broil for about 2 minutes until the stuffing is lightly browned across the top. After plating, lightly sprinkle with lemon pepper and Cajun seasoning if desired. Garnish with chopped parsley.
For this recipe, I used walleye fish, which is a white-fleshed fish with a mild flavor. Walleye is a fresh water fish that is prevalent in colder waters of North America (Canada and the Northern United States). My husband caught this fish with his cousins on Lake Erie last month and I have quite a bit of it in my freezer. I find it similar to grouper in flavor and texture.
This recipe would work well with grouper, snapper, or countless other types of mild flavored, white-fleshed fish (I do not recommend using it with salmon, swordfish, or tuna).
Ingredients:
Two fish filets, approximately 6-8 ounces each
1/2 to 3/4 pound of crabmeat stuffing Recipe - Crabmeat Stuffing
Lemon pepper
Cajun seasoning (optional)
Chopped parsley for garnish
Preparation:
Wash and score filets if needed to flatten out filets to a more uniform thickness, making sure that any pin bones are removed. Pat the filets dry.
Coat a shallow baking dish lightly with olive oil and a dash of salt. Place the fish filets in the pan and cover them completely with the desired amount of crabmeat stuffing. Cover the pan with foil and bake in a 400F oven for 25 minutes.
Remove the pan from the oven, take off the foil, and broil for about 2 minutes until the stuffing is lightly browned across the top. After plating, lightly sprinkle with lemon pepper and Cajun seasoning if desired. Garnish with chopped parsley.
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