LINDA'S STUFFED HADDOCK OR FLOUNDER
Talk about delicious? Try this... I make this when I want something extra delicious for company... This recipe works well with ANY white fish...I don't care what you use... Great on fresh water fish, as well as ocean fish... It would also be good with Salmon or Swordfish too!
Provided by Lindas Busy Kitchen
Categories Whitefish
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Lay your fish filets out in a lg. casserole dish, or a 9x13" baking pan.
- Squirt with fresh lemon juice, and dot with pats of butter.
- Take the sleeve of Ritz crackers and crush finely in a bowl.
- Add crabmeat to it, and mix well.
- Add 1 stick of melted butter to it, and mix well.
- Spread a 1" thick layer over your fish fillets.
- Put in a preheated 350 oven, and bake for 20-25 mins., or until fish is no longer opague in the middle.
- Serve with fresh lemon squirted on top.
SEAFOOD STUFFING (AND MAKE-AHEAD STUFFED MUSHROOMS)
This is a basic New England style seafood stuffing using Ritz crackers that can be used to stuff mushrooms, seafood, or even as a topping for baked fish. I incorporated some of my favorite ingredients from different recipes. I've included a recipe for stuffed mushrooms that can be prepared and refrigerated for up to 2 days before, or frozen for up to a month, since the mushrooms are pre-cooked. Using small mushrooms, this recipe will fill about a pound of mushrooms, about 20-25 if you use small appetizer-sized ones. You can include the chopped mushrooms stems if you like, but I usually leave them out, and use them another time. Time is for making the stuffing only, since the mushrooms have some variations. Amount is approximately for stuffing.
Provided by Charmed
Categories Vegetable
Time 25m
Yield 2 1/2 cups (approximately)
Number Of Ingredients 22
Steps:
- In a large bowl, finely crush the crackers and mix in the parsley flakes.
- Set aside.
- Heat the 1 tbs.
- olive oil and 3 tbs.
- butter on a medium to high heat, watching carefully.
- When hot and just starting to bubble, add the celery and carrots.
- Cook, stirring occasionally, for one minute.
- Add the onions and green peppers (and mushrooms if using-- see directions for make-ahead mushrooms below) and cook for another minute.
- Add the garlic and cook for another 1/2 minute to a minute until vegetables are tender.
- Remove from heat and pour entire vegetable and butter mixture into crushed crackers.
- Add the chopped seafood, old bay seasoning, netmeg, sherry, worcestershire sauce, clam juice, and pepper to taste.
- Mix well so the seasonings are evenly distributed.
- Taste for seasoning and adjust if necessary.
- I find the salt in the crackes and other ingredients is enough, but if you prefer you can add some additional salt at this time.
- Makes about 2 to 2 1/2 cups stuffing.
- To prepare Make-Ahead Stuffed Mushrooms: Preheat oven to 425.
- Remove stems from mushrooms and wash the mushrooms.
- (Save stems for another use, or you can chop them finely and add to the stuffing if desired by adding them along with the onions and green pepper to the butter. If doing so, add another 1/2 tbs. butter. However, I think this stuffing is better without them).
- Toss mushrooms with 1 1/2 tsp.
- olive oil and salt and place them in a shallow baking pan in one layer.
- Bake for 8-10 minutes (depending on size of mushrooms) and remove from oven to cool.
- Stuff the mushrooms evenly with the stuffing.
- Place in a shallow baking dish and sprinkle evenly with paprika.
- At this point you can refrigerate the mushrooms for up to 2 days, or freeze them for up to a month; thaw at least partially before cooking.
- When ready to serve, melt the remaining 2 tbs.
- of butter.
- Drizzle evenly over the mushrooms.
- If the mushrooms are room temperature, just broil them until the tops are crispy and they are heated through.
- If they are refrigerated or partially frozen, bake at 350 until heated through, then just run under the broiler for a few seconds to crisp the top, if necessary.
- Serve garnished with lemon wedges.
Nutrition Facts : Calories 704.6, Fat 49.3, SaturatedFat 18.6, Cholesterol 61.1, Sodium 1067.9, Carbohydrate 53.3, Fiber 4.2, Sugar 6.6, Protein 11.6
STUFFED HADDOCK
Make and share this Stuffed Haddock recipe from Food.com.
Provided by bass_pal
Categories < 30 Mins
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 10
Steps:
- salt and pepper haddock
- cook 10 minutes at 350
- mix all ingredients add to fish and broil until golden brown.
Nutrition Facts : Calories 610.6, Fat 39.5, SaturatedFat 24, Cholesterol 268.1, Sodium 601.1, Carbohydrate 2.4, Fiber 0.2, Sugar 0.7, Protein 59.4
BAKED STUFFED HADDOCK FILETS
I was given this recipe at least 30 years ago and have yet to find anyone that doesn't love it. (Providing they like seafood) I always use haddock as I'm from Maine. Fresh is expensive right now but as far as I'm concerned there's no better tasting white fish. Can use frozen haddock or another white fish . Simple to make but soooo yummy...Don't worry about the mayo..I Promise you will not taste it.
Provided by Ragdoll Frankie
Categories Weeknight
Time 30m
Yield 2 lbs., 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees.
- Rinse and pat dry the filets.
- Lay in single layer in baking dish.
- Spread a thin layer of mayonnaise over fish (I put it on a little thicker. You will not taste it).
- In small bowl, combine bread crumbs with next 5 ingredients.
- Sprinkle evenly over fish.
- Top with crushed Ritz Crackers.
- Bake 5 minutes.
- Remove from oven and pour melted butter over crackers.
- Return to oven, bake 15 more minutes or until filets flake.
- Try not to overcook
- (Total bake time about 20 minutes).
Nutrition Facts : Calories 377.9, Fat 21.6, SaturatedFat 11.7, Cholesterol 170.5, Sodium 737.2, Carbohydrate 6.3, Fiber 0.3, Sugar 0.9, Protein 38.1
CRAB STUFFED HADDOCK
An awesome meal for anytime, and especially impressive to guests yet so simple to make. Haddock fillets are stuffed with a crab and cheese stuffing then baked. A must try - it will be a keeper. Great with salad and rice or potato! Enjoy.
Provided by JELLYKO
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add celery, green onion and garlic, and cook and stir for a few minutes until soft. Remove from heat, and stir in the crabmeat, bread cubes, egg, Romano cheese, lemon juice, and tomato. Season with salt and 1/4 teaspoon of pepper, and mix until well blended.
- Lay the haddock fillets in the prepared baking dish. Brush each one with melted butter. Place a heaping tablespoon of the crab mixture onto half of each fillet, and fold the other half over to cover. Secure with toothpicks if desired. Sprinkle on any remaining stuffing, and drizzle with any leftover melted butter. Cover the dish with a lid or aluminum foil. (The dish may be also made ahead of time and refrigerated at this point.)
- Bake for 20 minutes in the preheated oven, then remove the cover and bake for an additional 10 minutes, until the top has browned and the fish flakes easily with a fork.
Nutrition Facts : Calories 364.5 calories, Carbohydrate 9 g, Cholesterol 157.3 mg, Fat 21.5 g, Fiber 0.9 g, Protein 32.9 g, SaturatedFat 9.3 g, Sodium 559.1 mg, Sugar 1.6 g
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