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STUFF IT!


Tired of winter already? Need a great recipe to add excitement to your winter menus? Maybe you’d better STUFF IT! If you have some nice fillets in the freezer- walleye, fluke/flounder, or other similar white fish, try this recipe for stuffed fish rollups. Note that you can also customize this dish to your tastes. Your family and friends will taste restaurant-fancy, you’ll know they were easy to make.

Your Ingredients:

  • 1/2-pound crabmeat, shredded (don’t use imitation unless you have budget constraints)

  • 1/2 cup Italian breadcrumbs

  • 1 celery stalk, finely chopped

  • 3 tablespoons mayonnaise

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon black pepper

  • 4 white fish fillets, such as walleye, flounder or cod (about 1-1/2 pounds)

  • 2 tablespoons (1/4 stick) butter, melted

  • 1/4 teaspoon paprika

Your Instructions:

  1. Preheat oven to 375 degrees F.

  2. Coat a 9- x 13-inch baking dish with cooking spray.

  3. In a medium bowl, combine the crabmeat, breadcrumbs, celery, mayonnaise, Worcestershire, onion powder, and pepper; mix well.

  4. Place fillets on a flat surface. Spread crabmeat mixture over each fillet, roll jelly-roll style. There is a choice to make here- bread crumbs in the mixture or breadcrumbs coating the

rolls- your choice really! I like it both ways!

5; Place seam side down in prepared baking dish.

6. Drizzle with melted butter and sprinkle with paprika.

7. Bake 25 minutes, or until fish flakes easily with a fork. Serve immediately.

Something A Little Different:

  • After step 2 above, spread thawed frozen chopped spinach on the bottom of the coated baking dish, season to taste (salt)

  • Execute steps 3-7

  • Prior to putting in the oven, sprinkle shredded parmesan cheese over the fish rolls and

spinach.

Extra ideas:

  • If you don’t go the spinach route, I recommend serving your stuffed rolls with grilled or roasted asparagus or grilled or roasted tomatoes (sprinkle with parmesan)

  • For a splash of color, add grilled roasted green/red/yellow bell peppers to vegetables.

  • A dry Chardonnay is a good choice, but if you want a more hardy wine for a winter night, choose an Argentine Malbec


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