Whitefish Roll Ups Recipes

FLOUNDER ROLL-UPS

Steps:

• In a bowl, combine the first seven ingredients; stir in egg. Spread over fillets; roll up and secure with toothpicks. Place seam side down in an ungreased 2-qt. baking dish. Combine the cream and sherry or broth; pour over roll-ups. , Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Remove roll-ups and keep warm., In a small saucepan, melt butter; stir in flour until smooth. Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over roll-ups.

CRAB STUFFED WHITEFISH

Steps:

• Preheat oven to 190 degrees C (375 F)
• In a medium sauce pan add olive oil and heat to medium heat. Add in onions until they begin to sweat down and even start to caramelise a little bit and then add garlic. Add chopped up crab meat/imitation crab meat, cream cheese (hold if lactose intolerant), old bay seasoning, salt and pepper and garlic chives and stir until well incorporated. Remove crab mixture from heat and allow to cool.
• Lay out your white fish, remove all bones, skin and wash and dry and lie on cutting board with the back side up and top side facing down. Layer on a thick layer of crab meat mixture on to each fish fillet and spread until it is even.
• Roll up each fish fillet and lay with seam side down on a greased baking pan. I did not use toothpicks to hold in place and all was fine.
• Melt butter. In a small cup mix melted butter and lemon juice and if you like a tad bit of the old bay seasoning and a little salt and pepper and drizzle over the tops of the crab stuffed flounder.
• Bake crab stuffed whitefish for about 20-25 minutes or until they flake easily with fork. It depends on the size of your fish. If you have a smaller fish start checking them after 15 minutes. Every 1o minutes, I drizzled the pan dripping of the lemon butter sauce over the crab stuffed whitefish during the cooking process.
• Serve the crab stuffed whitefish hot out of the oven with a drizzle of the lemon butter sauce with extra wedges of lemon on the side with a nice tossed salad and vegetable.

SMOKED WHITEFISH DIP WITH BAGEL CHIPS

Steps:

• Preheat the oven to 350 degrees F. Cut the bagels in half vertically through the center hole. Stand the bagel up on the flat side and cut 1/4-inch-thick slices. Add the slices to a rimmed baking sheet and spray with nonstick cooking spray. Bake until the chips are crispy and lightly browned, about 15 minutes. Let cool slightly.
• Meanwhile, in a large bowl, combine the smoked whitefish, cream cheese, mayonnaise, dill, lemon zest, lemon juice, cayenne (if using) and 1/2 teaspoon pepper. Stir to combine.
• Serve the whitefish salad with bagel chips, endive, cucumbers and celery.

FISH ROLL UPS

Steps:

• Preheat oven to 375 degrees.
• Lighty coat a 9x13" baking pan with cooking spray or butter.
• Melt 2/3cup butter in pan over medium heat.
• Add onion and saute for 1 minute.
• add crabmeat, parsley, garlic powder,salt and pepper.
• Stir and cook 1 minute more.
• Remove from heat and add crushed crackers.
• Spread mixture evenly over 12 fillets sprinkle with lemon juice and parmesan cheese.
• Roll up fillets and hold together with toothpicks.
• Place in baking dish and dot each fillet with butter.
• Cover pan and seal tightly with foil.
• Bake in preheated oven for 15 to 17 minutes until fish flakes.

FLOUNDER WITH SHRIMP STUFFING

Steps:

• Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

FLOUNDER (OR OTHER WHITE FISH) STUFFED WITH SHRIMP

Steps:

• Bring water to a boil; add 1/2 lb shrimp, and cook for 3 to 5 minutes or until shrimp turn pink. Drain well and immediately rinse with cold water. Chill. When cool, peel and devein. Chop shrimp.
• Combine the chopped shrimp, butter, cream cheese, blue cheese, lemon juice, minced onion, cilantro, and pepper; mix well. Spread 1/4 of the shrimp mixture evenly over each fillet; roll up fillets, and place seam side down, in a lightly greased 8-inch baking dish. Pour wine over the fillets. Bake at 375 degrees for 20 minutes or until the fish flakes easily with a fork.
• Place stuffed fillets on individual serving plates. Spoon pan juices over fillets. Garnish, if desired.

SPINACH AND RICE FISH ROLL-UPS

Steps:

• Set oven to 400 degrees.
• Grease a 11 x 7-inch baking pan.
• In a small saute pan, saute the onion and garlic in oil until soft (about 5-7 minutes).
• In a medium bowl, combine onion mixture, Mozzarella cheese, cooked rice, spinach, Parmesan cheese, egg white, salt and pepper; mix well to combine.
• Pour the lemon juice in the bottom of the prepared baking pan; set aside.
• Cut each fish fillet lengthwise into 2 strips (or leave whole, whatever you desire).
• Spoon about 1/4 cup (about 1/3 cup for whole fillets) spinach/cheese mixture onto each fillet strip.
• Roll up to enclose the filling; secure with a toothpick.
• Sprinkle fillets with salt and pepper (sprinkle with a lttle more fresh lemon juice if desired).
• Place (cut-side down) over the lemon juice in the baking dish; cover with foil.
• Bake for 30-35 minutes, or until fish flakes easily with a fork.

AUNT CAROL'S SPINACH AND FISH BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a bowl, mix the spinach, 1/2 cup Cheddar cheese, about 5 tablespoons dry bread crumbs, and the egg. Spread the mixture into the bottom of a small baking dish. Arrange the cod fillets on top of the spinach mixture, and season with salt and pepper. Top with the remaining Cheddar cheese and bread crumbs.
• Cover, and bake 20 minutes in the preheated oven, or until fish flakes easily with a fork.

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.