- 6 fresh medium size fillets
- 3 tablespoons [45 ml] melted butter
- 3 tablespoons [45 ml] lemon juice
Stuffing
- 4 tablespoons [60 ml] butter
- 1/2 cup [125 ml] finely minced green onions
- 1/2 cup [125 ml] finely minced celery
- 1 tablespoon [15 ml] minced parsley
- 1/2 cup [125 ml] shrimps, chopped
- 1/2 cup [125 ml] crabmeat, small chunks
- 1 cup [250 ml] fresh breadcrumbs
- 1 egg beaten with 1 teaspoon [5 ml] milk
- Salt and pepper
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- Wash and dry fish fillets.
- On the thicker side, slit open lengthwise to form a pouch for the stuffing.
- Cut three X through the skin on the other side.
- Prepare stuffing; stuff fish.
- Arrange fish in a shallow baking dish.
- Mix together melted butter and lemon juice; brush fish with mixture.
- Broil 3 inches [8 cm] from heat until skin is brown and flesh is easily broken up with a fork.
Stuffing
- In a large hevy frypan, melt butter; let bubble.
- Sautee onions, celery and parsley until onions are translucent and lightly brown.
- Add shrimps, crabmeat and breadcrumbs.
- Mix well.
- Pour egg/milk mixture; mix well.
- Cook over low heat.
- Season with salt and pepper.
- Take away from heat, cool just enough to be able to handle.
- Divide mixture into 6 parts.
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