Crab & Spinach Stuffed Fish Fillets
This dish is so elegant you’ll feel like you’re eating at a fancy restaurant, but it’s super simple to make. You can make it with any firm white fish like tilapia, walleye, or bass. I’ve tried it twice now: once with fresh walleye, once with silver bass and both times it turned out fabulous.
I was the last of the “kids” to leave our family Christmas get-together this year. Mom and dad always want us to take home some of the food so they don’t have too much leftover. As the second sister was packing up foods from the fridge to take home, she found a package of fresh fish that my other sister forgot to take home with her. Since mom, dad and my sister all live on a lake, they have more than enough fresh fish, so they decided I should take it home with me. And so I did.
I was pondering what to make with my unexpected last-minute gift and I ran across a can of crab meat in the cupboard and that decided it. I thought some spinach would compliment the crab nicely and it gladly obliged.
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 2 - 4 cloves of garlic, peeled & chopped
- 1 6-oz. can of white crab meat or 6 oz. lump crab meat
- 1 cup frozen spinach
- 1/2 cup cracker crumbs (use GF crackers if you want it gluten free)
- 1/2 teaspoon Old Bay Seasoning
- 1/4 cup light mayonnaise
- 4 - 8 fish fillets (depending on how big your fish fillets are or how many people you're serving)
- Red Robin Seasoning (recipe here)
- Preheat the oven to 350 F. Spray a small baking sheet with cooking spray.
- Heat a nonstick frying pan over medium heat till warm. Swirl the olive oil around in the pan, then add the onion, celery and garlic. Saute until the onion is tender and translucent.
- Meanwhile, drain the can of crab meat, reserving the juice. Add the spinach and just a splash of the crab juice to the pan and cook until the spinach is thawed and tender and the juices have cooked off. Remove from heat and stir in the crab meat, cracker crumbs, seasoning and mayonnaise.
- To make the rolled fillets, sprinkle each fillet with seasoning, spread a 1/4 inch layer or so of the crabmeat mixture over it, then roll it up and set it on the pan. You can use a toothpick to secure it if you like; I found I didn't really need them if I set the fish rolls right beside each other on the pan. Repeat until you've used up all the filling (or all the fish).
- Bake at 350 for about 15 - 20 minutes or until the fish is flake tender. Brush the tops with a bit of olive oil if you like and garnish with fresh herbs and/or snipped chives. Serve with rice, quinoa or mashed potatoes and steamed veggies.
Use whole grain or gluten free crackers with sesame seeds to enhance the flavor of the filling.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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