Linda's Seafood Stuffed Fish
Source of Recipe
Linda
Recipe Introduction
This recipe is a great fish dish, with plenty of flavor...Try it, and see for yourself!
Served with lemon rice and sauteed broccoli, pea pods, and carrots, you have a meal fit for a king!
List of Ingredients
Seafood Stuffing, recipe below
4 6-8 oz. fresh white fish fillets, cut in half, I love haddock, but you can use cod, flounder, hake, halibut, mahi mahi, monkfish, snapper, and talapia
salt and pepper, to taste
1/3 c. fine bread crumbs
1/3 c. crushed pecans
1/3 c. butter or margarine, melted
2 T. lemon juice, fresh
Seafood Stuffing
1 small (8 oz.) bag Pepperidge Farm Herb Seasoned stuffing mix
1 1/4 c. boiling water
1 6-7 oz. can lobster, crab, or shrimp, flaked
4 T. butter or margarine, melted
4 T. lemon juice, fresh
Recipe
Seafood Stuffing
In a pan, boil water. Add stuffing mix to water.
Add lobster, crab, or shrimp, margarine, lemon juice, and mix well.
Set aside.
Fish
Preheat oven to 450, or grill to med-high.
You will need 4 12x18" pieces of aluminum foil to make individual packets.
Cut fish fillets in half.
Spray foil with non-stick cooking spray. Center 1 fish fillet on each sheet of aluminum foil.
Make stuffing.
Spoon 1/4 of the stuffing onto each of the 4 fillets.
Top each with another fillet.
Sprinkle with salt and pepper.
Top with bread crumb and crushed pecan mixture.
Drizzle lemon and butter mix over crumb mixture.
Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
Repeat to make 4 packets.
Bake 15-20 mins. on a cookie sheet in the oven, or grill for 8-10 mins. in a covered grill.
Makes 4 servings
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