CRAB STUFFED ORANGE ROUGHY
Tip: To reduce sodium in recipe substitute a sodium free Cajun seasoning for the regular Cajun or Old Bay seasoning. Yield: 4 servings
Provided by Gingerbear
Categories Orange Roughy
Time 55m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Spray and 8-x 8-inch baking dish with cooking spray, set aside.
- In small mixing bowl combine egg substitute, breadcrumbs, onion, bell pepper, Cajun seasoning, dried mustard, parsley and hot sauce until blended.
- Stir in 5 ounces of the crabmeat.
- Rinse and pat fish dry.
- Spoon ¼ of the crab mixture onto each fillet and roll up.
- Place in prepared baking dish seam side down.
- Spray lightly with cooking spray; sprinkle evenly with lemon juice and paprika.
- Bake for 20-25 minutes or until fish flakes easily.
- Meanwhile in a small saucepan melt margarine.
- Lightly sauté onion.
- Add wine, chicken broth, flour and pepper.
- Stir until combined add remaining crabmeat and heat until mixture is warm throughout.
- Spoon sauce over fish and serve immediately.
CRAB STUFFED FISH FILLETS
This truly is so tasty and impresses everyone who has had it. I chop everything and then it comes together easily. I am not sure where I even got this recipe it has been so long. I have used haddock, cod, flounder and orange roughy and they all were great with this recipe.
Provided by jellyko
Categories Crab
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook celery, green onions and garlic in hot oil over medium heat until tender.
- Remove from heat.
- Add crabmeat and all else except fish and melted butter.
- Brush fish with melted butter.
- Spoon 1 heaping tablespoons crab mixture on one half of each fillet.
- Fold other half over top (can toothpick).
- Place in 9 x 13 inch pan.
- Spoon remaining crab mixture over each stuffed fillet and drizzle with remaining melted butter.
- Cover and bake at 375°F for 20 minutes.
- Uncover and bake 10 minutes more until fish flakes easily.
BRAISED ORANGE ROUGHY WITH LEEKS
Steps:
- Melt butter in heavy large skillet over medium heat. Add leeks and sprinkle with sugar and thyme. Season with salt and pepper. Sauté 5 minutes. Reduce heat and cover and cook until very soft, stirring occasionally, about 10 minutes. Season fish with salt and pepper. Arrange atop leeks. Add cream and vermouth. Cover and cook until fish is opaque, about 8 minutes. Transfer fish to plates and keep warm.
- Boil sauce until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Top fish with sauce and leeks. Garnish with chives.
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