Fish Recipes

Family Favorite –
CRAB STUFFED FILLETS

Ingredients

4 grouper or flounder fillets,
cut each in half
1 tsp. salt
1/2 tsp. pepper
2 cups of crab stuffing
1/2 cup white wine
1/4 cup water
Crab stuffing:
1 cup crab meat, cleaned
1/4 tsp. red pepper (optional)
2 tbs. of minced green onion
2 tbs. celery chopped fine
1/4 cup butter or margarine
1 1/2 cups of bread crumbs
1 tbs. of lemon juice

Chardonnay cream sauce:
1 1/4 cups Chardonnay or
other dry white wine
1/3 cup chopped shallots
3/4 cup whipping cream

Directions

Heat oven to 375° F.

Stir-fry red pepper, green onion
and celery in butter in a skillet over
moderate heat 2-3 minutes. Add
crab meat and saute with vegetables
for about 1 minute and then add bread
crumbs and mix with stif-fry.
Remove from heat and add lemon
juice and toss lightly to mix.

Dip each fillet into melted butter or
margerine and sprinke with salt and
pepper. Use a shallow, buttered
casserole pan.

Take a 1/4 a cup of crab stuffing and
mold into size of each half fillet. Lay a
fillet piece on each side of mound. Do
this until you have 4 mounds of crab
stuffing with a 1/2 size fillet on each
side.Add wine and water. Cover loosely
and bake 20 minutes in a preheated
375° oven. Strain liquid from cooked
fish and reserve. In a medium sauce
pan, boil wine, shallots and reserved
juices from fish, about 10 minutes. Add
cream and boil until liquid is reduced
to sauce consistency, about 10 minutes.
Serve stuffed fish with Chardonnay
cream sauce on side. Pour Chardonnay
cream sauce over each serving,
as desired.

FLORIDA CITRUS GROUPER

Ingredients

2 pounds Florida grouper
2 tsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
1 tbs. Florida lime juice
1 tbs. olive oil
1/2 cup chopped onion
1 small Florida orange,
peeled and sliced

Directions

Cut fish in serving sized portions and arrange around the outer edges of a microwave-safe dish.

Combine garlic, salt, pepper, lime juice and oil; pour over fish. Top with onion.

Cover and cook in microwave on medium for 4 minutes.

Remove cover and arrange orange slices over fish.

Rotate dish 1/4 turn; cook 3 to 4 additional minutes or until fish flakes easily when tested with a fork.

STUFFED
FLORIDA SEA BASS

Ingredients

1 bass (3-4 lbs.), cleaned
salt and pepper, to taste
melted butter

Stuffing: 1/4 cup butter
1/4 cup chopped onion
1/2 cup chopped celery
4 cups dry bread crumbs
1 tbs. chopped fresh parsley,

or 1 tsp. dried parsley flakes
1 egg, beaten
1/2 tsp. poultry seasoning, or dried thyme leaves
1 tsp. salt
1/8 tsp. pepper

Directions

Heat oven to 350°F.

Dry fish; sprinkle inside with salt and pepper. Place fish on well-greased baking pan.

Melt butter in a skillet over medium-low heat and saut onion and celery until tender.

In a mixing bowl, combine sauted mixture with bread crumbs, parsley, beaten egg, poultry seasoning, salt, and pepper. Mix well and add a few tablespoons of water if the mixture seems very dry.

Stuff fish loosely and brush with melted butter. Bake at 350° for about 45 minutes to 1 hour, or until fish flakes easily with a fork.