Rockfish with Seafood Stuffing
1 large (20 - 25 inch) whole rockfish, cleaned but with head still on or
3 to 4 large rockfish fillets
Salt and papper to taste
5 Tbsp. butter
1/2 cup minced onion
1 clove garlic, chopped
1/2 pound scallops
1/2 cup dry white wine
1/4 cup lemon juice
1 pound backfin crab meat
1 pound shrimp, steamed, peeled and cut into small pieces
2 Tbsp. fresh parsley
1 Tbsp. Old Bay seasoning
1 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese
If using whole rockfish, wash inside of fish and place it in a large baking dish. If using filets, cut each fillet down the middle but not all the way through. Cut into the fillet on both sides of the initial cut down the middle to form a pocket. Season the fish with salt and pepper. Melt 4 tablespoons of butter in a pan and saute onion for a few minutes. Add garlic and saute for about one minute more. Remove onion and garlic from pan and put into a large bowl. Add the remaining 1 tablespoon of butter to the pan and brown the scallops on both sides. Remove scallops from pan, cut into small pieces and add to the bowl with the onion and garlic. Add white wine, lemon juice, crab meat, chrimp, parsley and Old Bay seasoning and mix well. Add just enough bread crumbs for the stuffing to hold together. You may not need the entire cup. Stuff whole rockfish or fillets with stuffing. Any extra stuffing can be packed around the rockfish in the baking dish. Sprinkle with grated Parmesan cheese and bake in 350 degree pre-heated oven for 45 minutes to one hour or until fish flakes with a fork. The fillets will probably cook faster than the whole fish. If you cannot find rockfish, use any other large fish with firm white flesh.
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