Whitefish Stuffed w/Crabmeat
Source of Recipe
rdj
Whitefish Stuffed w/Crabmeat
8, 7 to 8 ounce fresh or frozen skinless whitefish,
...(orange roughy, haddock or red snapper fillets
...(3 1/3 to 4 pounds total)
1 recipe for Marsala Sauce, (see below for recipe
...or use store brand of mushroom sauce)
1/2 cup chopped onion
3 minced garlic cloves
2 Tablespoons butter
2 cups sliced fresh mushrooms
1 cup finely chopped red sweet pepper
1/2 cup dry white wine
3/4 teaspoon crushed fennel seed
1/2 teaspoon salt
1/2 teaspoon dried crushed dillweed
1/2 teaspoon dried crushed thyme
1/4 teaspoon freshly ground black pepper
2 cups fine dry bread crumbs
1, 6 1/2 ounce can lump crabmeat, drained + cleaned
cooking spray
1/4 cup melted butter
hot cooked long grain + wild rice pilaf, optional
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut each
fish fillet in half crosswise. Cover; refrigerate till ready to stuff.
Prepare Marsala Sauce (recipe follows). Cover surface with plastic
wrap and set aside.
For stuffing:
In a large skillet, cook onion and garlic in the 2 tablespoons
hot butter until onion is tender. Add mushrooms, red sweet pepper,
wine, fennel seed, salt, dillweed, thyme and black pepper.
Bring to boiling; reduce heat. Boil gently, uncovered, until
most of the liquid has evaporated and vegetables are tender
(about 6 minutes). Cool slightly.
In a food processor bowl, place vegetable mixture. Cover and
process with several on/off turns until mixture is coarsely
chopped. (Don’t chop the mixture too finely.)
Transfer the vegetable mixture from the food processor to a large
bowl. Add the panko or fine dry bread crumbs and crabmeat. Stir to
thoroughly combine. (If the mixture seems a bit dry, add
a small amount of water to moisten.)
Line a 15x10x1 inch baking pan with foil. Lightly coat the foil
with cooking spray. Arrange 8 of the largest pieces of fish
on the prepared pan. Spoon about 1/2 cup of stuffing on each
piece of fish.
For each stack, place one of the smaller pieces of fish
on top of the stuffing, skinned side up.
(If not baking right away, cover the fish stacks with
plastic wrap and refrigerate up to 6 hours.)
Drizzle each stack with some of the melted butter.
Bake in a 350 degrees F oven for 25 to 30 minutes or until
instant-read thermometer inserted into stuffing
registers 165 degrees F and fish flakes easily with a fork.
Meanwhile reheat Marsala Sauce until heated through.
To serve, using a wide spatula, place fish stack on dinner plate.
Drizzle with Marsala Sauce.
If desired, serve with long-grain and wild rice pilaf. Makes 8 servings.
for the Marsala Sauce:
In a heavy medium saucepan, bring
1 cup Marsala or dry white wine
and
2 finely chopped shallots
to boiling; reduce heat. Boil gently, uncovered, for
7 minutes. Using a fine-mesh sieve, strain mixture,
reserving wine and discarding shallots. Return wine
to saucepan. Bring to boiling; reduce heat. Boil gently,
uncovered, until wine is reduced to 1/2 cup.
Add
2 cups whipping cream
1/4 cup chopped green onions
1/2 teaspoon dried crushed dillweed
and
1/2 teaspoon dried crushed thyme
Bring to boiling; reduce heat. Boil gently until mixture
is reduced to 1 1/2 cups, stirring constantly.
(Watch carefully so it does not boil over.)
Remove from heat. Season to taste with salt and pepper.
Sauce may be made ahead, chilled and reheated when ready
to serve. Makes 1 1/2 cups.
Nutrition facts per serving:
calories: 697, total fat: 43g, saturated fat: 20g
cholesterol: 240mg, sodium: 489mg, carbohydrate: 19g
total sugar: 4g, fiber: 1g, protein: 47g
vitamin C: 55%, calcium: 14%, iron: 9%
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