Monday, January 10, 2011
Fish Rollups with Seafood Filling
My husband loves this dish and even made it for me for Valentine's Day once. The inspiration for this dish was from a Taste Of Home recipe from a number of years ago, and I have adjusted and added to it over the years. It takes some prep work, but the filling and rollups can be made in advance and then put in the refrigerator until an hour or so before dinner. This recipe serves approximately 6-8 people. If you are wanting some shortcuts, you may skip making your own filling and use instead a boxed or bagged stuffing/filling mix and simply mix in the cleaned crab meat. Then roll up the mixture inside the fish, garnish and bake.
1 large onion, chopped
1-2 large stalks celery, chopped
3/4 cup mushrooms, chopped
2-3 garlic cloves, minced
1 green bell pepper, chopped (more or less to taste)
2-3 Tbsp butter
2 cups total crab meat, cleaned/inspected and shredded and/or peeled and chopped shrimp (cooked or uncooked)
2 Tbsp dried parsley
1/2 tsp Adobo seasoning or salt
1/4 tsp ground black pepper
3 green onions, chopped
1/2 cup parmesan cheese, grated
1-2 cups chicken broth, water with shrimp flavor bouillon or chicken and white wine broth
2 box/package of seasoned croutons or 1 bag of dried bread cubes (may use about 4-6 cups dried bread cubes- if not using croutons, add 3/4 tsp Italian seasoning to mixture)
1 tsp dill weed
1 1/2 tsp Worcestershire sauce
1 1/2 pounds fillets or approximately 8 (6-8 inch) pieces of fish, (haddock, flounder, perch, orange roughy, tilapia, or other mild fish)
3 Tbsp lemon juice
1/8 tsp cayenne pepper, if desired
5 Tbsp butter, melted
salt and pepper to taste
paprika for garnish
chopped parsley for garnish
Saute butter, onions, garlic, mushrooms, green peppers and celery in large frying pan until onions are soft. Add shrimp/crab and cook approximately 2-3 minutes on medium heat. Beat together egg and mix with herbs/seasonings, 1- 1 1/2 cups of broth, lemon juice, cheese, green onions and worcestershire sauce. In a very large bowl, mix sauteed meat/vegetable mixture with the liquid mixture and stir well.If the mixture is still too dry, add remainder of liquid broth so it will stick together loosely. Lay out the fish fillets and place about 1/4 cup filling in 1st 1/3 of the fish and roll fish up around it (or if it is too small, just fold the fish fillet over the filling). Lay remainder of bread filling mixture in a 9x13 or 10x14 inch greased baking dish (may use nonstick spray). Carefully place fish rollups on top of the filling mixture evenly across the pan. Sprinkle fish with lemon juice; then brush the top of the fish with melted butter. May then lightly sprinkle fish with salt and pepper/cayenne pepper and/or paprika and parsley.
Cover and bake at 350 degrees for 20 minutes until fish is white and flaky. May leave uncovered for the last 5-10 minutes.
This is great served with roasted seasoned potatoes or a rice pilaf or other type of seasoned rice and a nice salad or other vegetable(s) of choice.