Chuck S Rockfish Recipe Baked Recipe For Stuffed

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CHESAPEAKE BAY STUFFED ROCKFISH



Chesapeake Bay Stuffed Rockfish image

People along the Chesapeake can be tight-lipped with their crab imperial recipes. I coaxed this one out of a old waterman. Substitute sole or flounder when Pacific rockfish is not in season.

Provided by Chesapeake Baybe

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 30m

Yield 4

Number Of Ingredients 11

2 slices day-old white bread, cubed
2 tablespoons fresh parsley, finely chopped
½ teaspoon seafood seasoning, such as Old Bay™
½ teaspoon dried mustard
⅛ teaspoon ground black pepper
2 teaspoons fresh lemon juice
2 dashes liquid hot pepper sauce, such as Tabasco™
2 tablespoons butter, softened
½ cup mayonnaise
1 pound fresh lump crabmeat
4 (6 ounce) fillets rockfish

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
  • Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
  • Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
  • Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.

Nutrition Facts : Calories 544 calories, Carbohydrate 8.6 g, Cholesterol 151.1 mg, Fat 31.9 g, Fiber 0.5 g, Protein 53.2 g, SaturatedFat 7.8 g, Sodium 791.7 mg, Sugar 0.9 g

CHUCK'S ROCKFISH



Chuck's Rockfish image

I remember stories of my father telling me about the good old days of baking rockfish and how he went about doing it. Didn't have a recipe from him but came up with this and it really turned out great.

Provided by Shock55

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs rockfish fillets, 4 8oz fillets
1/4 cup white wine
3 tablespoons butter, melted
1 lemon, juiced
1 teaspoon Old Bay Seasoning
1 teaspoon dry mustard
8 slices lean bacon
1/2 teaspoon salt

Steps:

  • Preheat oven to 400 degrees. Grease a 13 X 9 X 2 baking dish with butter.
  • Rinse fillets and pat dry. Season on both sides with salt, dry mustard and Old Bay.
  • Arrange fish in a single layer in the greased baking dish. Drizzel melted butter, wine and lemon juice evenly over all.
  • Top each fillet with 2 slices bacon lengthwise.
  • Bake 15 to 20 minutes or until fish flakes easily with a fork. Serve immediately.

BAKED ROCKFISH



Baked Rockfish image

It's hard to believe that this pesto-coated fish dish contains only five ingredients!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 4

Number Of Ingredients 5

1/2 cup pesto
3 tablespoons lemon juice
1 medium carrot, finely chopped (1/2 cup)
1 medium leek, chopped
1 drawn rockfish or red snapper (2 pounds)

Steps:

  • Heat oven to 375°F. Grease rectangular baking dish, 13x9x2 inches.
  • Mix pesto, lemon juice, carrot and leek. Place fish in dish. Spread vegetable mixture over fish.
  • Cover and bake about 40 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 350, Carbohydrate 6 g, Cholesterol 110 mg, Fiber 2 g, Protein 41 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 420 mg

ONE-DISH ROCKFISH



One-Dish Rockfish image

Rockfish fillets are placed on a bed of fresh spinach, seasoned with dill, lemon pepper, garlic powder, onion powder, salt, and pepper and topped with lemon, onion, and baked for a great-tasting, one-dish meal.

Provided by Luke

Categories     Seafood     Fish

Time 40m

Yield 2

Number Of Ingredients 12

5 cups fresh spinach
2 (6 ounce) fillets rockfish
10 cherry tomatoes, halved
½ cup vegetable broth
2 tablespoons minced fresh dill
¼ teaspoon garlic powder
½ teaspoon lemon pepper
¼ teaspoon onion powder
salt and ground black pepper to taste
2 slices lemon slices
2 slices onion slices
1 teaspoon butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.
  • Bake in preheated oven until the fish flakes easily, 20 to 25 minutes.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 11.5 g, Cholesterol 63.7 mg, Fat 5.5 g, Fiber 3.9 g, Protein 35.5 g, SaturatedFat 2 g, Sodium 417.2 mg, Sugar 1.9 g

ROLLED CHUCK ROAST STUFFED WITH GARLIC AND SHALLOTS



Rolled Chuck Roast Stuffed With Garlic and Shallots image

This is the first time I created my own recipe. My husband came home with a new roast and said he wanted onion and garlic with it. I usually cut slices in the roast and press the onion and garlic into the slices. This time realizing it was a rolled roast I unrolled it and put my ingredients inside to try something new ....

Provided by Gigis Sweet Confect

Categories     Roast Beef

Time 2h20m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 1/2-2 lbs beef chuck, roast rolled
2 medium shallots
2 medium size garlic cloves
1 cup water
2 tablespoons dry beef bouillon
1 tablespoon Worcestershire sauce
1 teaspoon Kitchen Bouquet (browning & seasoning sauce)
1 tablespoon garlic powder
1 tablespoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon crushed dried rosemary

Steps:

  • Preheat oven to 350 degrees . Take netting of the roast and unroll roast. Cut into roast so it lays flat.
  • Peel and cut shallots in half and make thin slices . Peel and lay garlic down and cut into thin slices.
  • In a small bowl combine water, beef bouillon, Worcestershire sauce and kitchen bouquet, set aside.
  • Sprinkle some garlic powder, black pepper, slat and rosemary onto the roast. Lay even amounts of shallots and garlic on roast. Save some garlic and shallots for later. Now roll up the roast and put netting back on.
  • In a roasting pan add half of the liquid mixture. Place roast in pan. Pour remaining liquid on top of roast. Sprinkle garlic, shallots, garlic powered, salt, black pepper and rosemary on top.
  • Cook uncovered 2 hours, turn the roast over half way between cooking time .
  • Eugenia deGroot 2008.

Nutrition Facts : Calories 904.5, Fat 66.8, SaturatedFat 27, Cholesterol 234.8, Sodium 3861.4, Carbohydrate 8.5, Fiber 1, Sugar 2, Protein 63.9

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