Seafood Stuffed Fillets                                                                                                     (This means you can use my recipe and enjoy … but, not post/print in book, blog, Pinterest, etc, as your own.)

Whether you are buying fish from your butcher or filet your own catch, nothing is better than adding more seafood to a good catch.  I love to stuff fillets with more seafood.  I have tried many methods.   I decided to try something different this time.  I partially cooked the stuffing prior to stuffing the fillets.  The result was so much more flavor and tenderness.  I purchased a halibut filet, fresh from Iceland. A fillet this size, about 21 oz,  will yield me three 7 oz servings.  (two for my husband and one for me). Yes, I skinned it first  use a very sharp fillet knife  

I only buy wild caught and fresh, not frozen if I can get it.  NEVER buy farmed raised.  Those pellets they feed them were literally harming my health.  It is so disgusting what some of those are fed, especially in eastern countries.  I only buy North and South American or Iceland wild caught seafood  I never buy Tilapia as it is almost always farm raised.  Fish is only good for you if it is good fish.

Ingredients:

• 1-4 fillets: halibut, flounder, sea trout, grouper, etc.  (yielding 21-24 oz)
• 1/4 cup butter (real, not margarine)
• 1/4 cup chopped onion
• 2 TBSP olive oil
• 1/8 tsp paprika
• 1/2 tsp sea salt
• 6-8 chopped scallops (more if you like, or less – I chop in 1/4″ cube)
• 6-8 large shrimp (same, more or less as you like and chopped in 1/4″ slices)
• 1/2 cup crab meat (canned white, lump, or fresh if you have it) you can also use the imitation or both.
• 3 tbsp burgundy cooking wine or tarragon
• 1/2 cup PepperRidge Farms Herb Flavored stuffing cubes
• 1/4 c Daisy sour cream
• 3 slices of real butter (for right before sliding in oven)
• 3-4 tbs white cooking wine
• Toppings for baking – paprika, lemon juice, Parmesan cheese, chives (spice jar if not fresh)

Preheat

In a saucepan

• 1/4 cup butter (real, not margarine)
• 1/4 cup chopped onion
• 2 TBSP olive oil
• 1/8 tsp paprika
• 1/2 tsp sea salt

Add

 

• 6-8 chopped scallops (more if you like, or less – I chop in 1/4″ cube)
• 6-8 large shrimp (same, more or less as you like and chopped in 1/4″ slices)
• 1/2 cup crab meat (canned white, lump, or fresh if you have it) you can also use the imitation or both.  I added both.
• 3 tbs burgandy cooking wine or tarragon
  

 

 

Set Aside and add the Pepperidge Farm crushed Herb Seasoned Cubes (I crushed mine with a rolling pin in a zip lock).  I keep the Herb Seasoned Cubes on hand because I prefer the cubed for many recipes and I can always crush them. Add the sour cream, and blend well. Allow to cool down while you prep the fillets.

 

 

Take each piece of fillet and place in your palm.  Cover the fillet’s middle with the stuffing,  Curve into a roll (yes some of the stuffing is going to fall out) and place with ends down on dish.  Tuck stuffing into open ends.  When done with all the fillets you can use left overs to fill out the dish or cook separately in small ramekin.  It is good all by its self.

 

Finishing

• 3 slices of real butter (for right before sliding in oven)
• 3-4 tbs white cooking wine
• Toppings for baking – paprika, lemon juice, Parmesan cheese, chives (spice jar if not fresh)

Add a tbs of white cooking wine over each stuffed fillet roll.  Squeeze some lemon juice, add a patty of butter, a sprinkle of paprika, some Parmesan cheese and  a sprinkle of chives and you are ready to bake.  Yes, I add it all before I bake.  If you prefer you can add the paprika, Parmesan cheese and chives prior to serving

 

Bakeflakes with fork