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Chesapeake Bay Stuffed Rockfish You Have To Try

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Chesapeake Bay Stuffed Rockfish

"People alongside the Chesapeake may be tight-lipped with their crab imperial recipes. I coaxed this one out of a old waterman. Substitute sole or flounder while Pacific rockfish isn't in season."

Ingredients :

  • 2 slices day-old white bread, cubed
  • 2 tablespoons sparkling parsley, finely chopped
  • 1/2 teaspoon seafood seasoning, including Old Bay™
  • 1/2 teaspoon dried mustard
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons sparkling lemon juice
  • 2 dashes liquid warm pepper sauce, which include Tabasco™
  • 2 tablespoons butter, softened
  • 1/2 cup mayonnaise
  • 1 pound fresh lump crabmeat
  • four (6 ounce) fillets rockfish

Instructions :

Prep : 15M Cook : 4M Ready in : 30M
  • Preheat oven to four hundred stages F (2 hundred degrees C). Lightly grease an 8x8 baking dish.
  • Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise collectively in a mixing bowl. Gently stir within the crabmeat until nicely combined, being cautious not to interrupt the crab chunks.
  • Place the fish fillets on a easy floor, and spoon 1/four of the crab combination onto one aspect. Starting on the aspect with the crab combination, roll up the fillet across the crab filling. Place the rolled fish into the prepared dish open facet down.
  • Bake in preheated oven until mild brown and bubbly, and fish flakes with a fork, about 15 mins.

Notes :

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