Filete Relleno De Salpicon Fish Fillet Stuffed With Crab Meat Recipes

CRAB STUFFED FISH

Steps:

• Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
• In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
• Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
• Bake for 20 -25 minutes, or until fish flakes easily with a fork.

FILETE RELLENO DE SALPICON (FISH FILLET STUFFED WITH CRAB MEAT)

Steps:

• Preheat oven to 400 degrees. Grease a baking sheet. Prepare the fish: Puree garlic with peppercorns and salt. Spread on fish, and marinate for 1 hour. Meanwhile, prepare the stuffing: Make the crab recipe, adding shrimp. Cook until the mixture thickens. Spread crab over fish, and roll loosely. Place rolls on baking sheet. Mix mayonnaise with lime juice. Cover each fish roll with 3 tablespoons mayonnaise mixture. Bake for 20 to 30 minutes or until the fish is golden brown. To serve, arrange fish rolls on platter. Garnish with parsley, pepper, and limes. Serve with rice.

CRAB STUFFED FISH FILLETS

Steps:

• Cook celery, green onions and garlic in hot oil over medium heat until tender.
• Remove from heat.
• Add crabmeat and all else except fish and melted butter.
• Brush fish with melted butter.
• Spoon 1 heaping tablespoons crab mixture on one half of each fillet.
• Fold other half over top (can toothpick).
• Place in 9 x 13 inch pan.
• Spoon remaining crab mixture over each stuffed fillet and drizzle with remaining melted butter.
• Cover and bake at 375°F for 20 minutes.
• Uncover and bake 10 minutes more until fish flakes easily.

FLOUNDER STUFFED WITH SHRIMP AND CRABMEAT

Steps:

• Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
• Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
• Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
• Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.
• Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.

CRAB STUFFED SOLE

Steps:

• Prepare stuffing and fish:.
• Preheat oven to 450°F.
• Mix crab, mayonnaise, bell pepper, and parsley and season with salt and pepper.
• Lay sole fillets flat with darker side up and season with salt and pepper.
• Divide stuffing among fillets, mounding on thicker half of each.
• Fold thinner half of fillet over stuffing, tucking end under to form a packet.
• Arrange stuffed fillets in a lightly oiled 9-inch pie plate.
• Cover with a round of parchment paper, then cover pie plate tightly with foil.
• Bake in upper third of oven until just cooked through, about 20 minutes.
• Make bread crumbs while sole is baking: Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds.
• Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes.
• Remove from heat, then stir in zest and season with salt and pepper.
• Transfer sole to plates and sprinkle with bread crumbs.