Stuffing For Fish Recipes
STUFFED FISH FILLETS
These fillets are bursting with fresh vegetables. "I discovered this memorable recipe 40 years ago in college," relates Mildred Doucette from Sun City West, Arizona. "It's remained a staple at our house."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 798mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CRAB STUFFED FISH
I love this dish I got it off of the T.V years ago and I make it often. I normally use a whitefish of some sort. Tilapia or Flounder are my favorites. I usually serve with rice and steamed vegetable. It's filled with flavor and is pretty easy to make. I could eat the stuffing all by it's self. A lot of times I double the stuffing but it's up to you what you think.
Provided by Gail2293
Categories Crab
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
- In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
- Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
- Bake for 20 -25 minutes, or until fish flakes easily with a fork.
STUFFING FOR FISH
A delicately flavored stuffing for fish or other meats from the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Vegetable
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Pour milk over bread crumbs.
- Melt butter; add onions and brown.
- Pour into bread crumbs.
- Add remaining ingredients and mix well.
- Fill fish, close opening and bake.
Nutrition Facts : Calories 489.4, Fat 16.8, SaturatedFat 8.1, Cholesterol 112.4, Sodium 1217.2, Carbohydrate 68.6, Fiber 4.9, Sugar 7.7, Protein 15.5
SEAFOOD STUFFING
For an easy and elegant side dish, I add canned crab and shrimp to boxed stuffed mix. When I served this to my mom as part of her birthday dinner, she said it was the best she had ever tasted...and nest time she wanted just the stuffing for her meal! -Marcy Thrall Haddam Neck, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Prepare stuffing according to package directions. Gently stir in the crab, shrimp and lemon juice.
Nutrition Facts :
MAINE SEAFOOD STUFFING
Emeril did some Thanksgiving stuffing recipes on Good Morning America, and this was one of the Top 5, that was submitted by Linda Hoglund from Franklin, ME. Linda says "It's a Maine seafood stuffing -- the best you've ever had! I grew up on the coast of Maine where seafood is plentiful. My husband, a lobster fisherman and scallop diver, came up with this some years ago. It's now a big favorite of ours, and we're glad to share with you. This stuffing can also be used to stuff clams, on top of crab cakes or on a pork chop -- it's all wicked good! We serve ours with a White Cream Sauce on top of the stuffing." This would be great to put over fish and baked too! I'm thinking flounder, filet of sole, and any other white fish. Times are only approximate. You can also substitute with lobster. You can make this in a 9x9" baking dish as well, and serve it with the White Cream Sauce on top. Cooking time does not include time cooked inside the bird.
Provided by Lindas Busy Kitchen
Categories Crab
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook seafood in 1 cup boiling salted water. Cook until 3/4 done. Strain seafood out of water.
- Add bread crumbs and Ritz crackers, and cover until liquid is absorbed.
- In another skillet, caramelize peppers, celery and onion, then add to bread-Ritz mixture.
- Add the eggs and melted butter.
- Stir in seafood and 1/4 cup sherry or white wine. Cover, and let stand 15 minutes.
- Now you're ready to stuff your turkey the Down East way.
Nutrition Facts : Calories 450, Fat 28.3, SaturatedFat 16, Cholesterol 141.2, Sodium 752.3, Carbohydrate 25.3, Fiber 1.6, Sugar 3.4, Protein 15
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