Crab Encrusted Halibutwaterfront Depot Recipes

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HALIBUT STUFFED WITH SHRIMP AND CRABMEAT



Halibut Stuffed With Shrimp and Crabmeat image

This is so delicious. Two 1 1/2 lb. halibut fillets may be substituted, with stuffing layered between fillets.

Provided by Chef mariajane

Categories     Halibut

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 17

4 ounces canned crabmeat
2 ounces butter
1 teaspoon butter
8 ounces shrimp, shelled
2 tablespoons flour
1 cup fish stock
1/4 cup heavy cream
1/4 cup dry white wine
4 ounces mushrooms, chopped
1 small green pepper, chopped
2 ounces cooked rice
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 (3 lb) halibut, center bone removed
1/4 cup butter, melted
parsley, for ganish
lemon

Steps:

  • Melt 1/4 cup butter. Reduce to low: add crabmeat and shrimp, coating well.
  • Stir in flour. Pour in the stock, cream and wine, stirring until blended, Heat gently until hot.
  • Stir in mushrooms, green pepper, rice salt and pepper.
  • Remove from heat; spoon into pocket of the halibut. Spread the excess mixture over the bottom of baking dish which has been lightly greased.
  • Arrange the stuffed fish on top and pour over the melted butter. Bake in preheated 350F oven, covered, for 50 minutes or until fish is tender but still firm.
  • Remove from oven. Garnish with parsley and lemon wedges and serve at once.

Nutrition Facts : Calories 786.8, Fat 38.9, SaturatedFat 20.1, Cholesterol 329, Sodium 965.2, Carbohydrate 9.7, Fiber 0.8, Sugar 1.1, Protein 92.2

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