STUFFED HADDOCK
I ENTERTAIN at least once a month. After I served this at a dinner party for eight, I decided to reduce the recipe to serve two. It turned out just as delicious. I cherish my recipes and don't often share them, but this one got so many requests I decided to send it in for Reminisce readers to enjoy. -Jeannette Wojtowicz, Buffalo, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a skillet, saute onion in butter until tender. Stir in crackers and enough water to hold mixture together. Cut a pocket into side of fillet; stuff with cracker mixture. , Place in a greased baking dish. Combine soup and sour cream; spread over fish. Sprinkle with paprika. Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 303 calories, Fat 12g fat (6g saturated fat), Cholesterol 108mg cholesterol, Sodium 561mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
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.
CRAB-STUFFED HADDOCK RECIPE - (4/5)
Provided by Joelene
Number Of Ingredients 6
Steps:
- Preheat your oven to 375 degrees. Coat a baking sheet with olive oil cooking spray. Cut fish fillets in half, lengthwise, but leave the outer edge connected. Open the fish and season the inside with the salt and pepper. Stir together the crab, cheese wedges, bread crumbs and red pepper flakes. Spread equal amounts of mixture inside each fish fillet. Fold the top of fillets over the crab mixture and sprinkle with paprika. Bake for 15 minutes or until fish is cooked through.
BAKED HADDOCK WITH CRABMEAT STUFFING
Steps:
- Preheat oven to 350 degrees. Grease 13 X 9 inch baking dish. Lay prepared fish in pan, cutting as necessary to fit, layering thinner pieces on top of one another to make a uniform thickness. Brush fish with lemon juice. Prepare Stuffing: Saute scallions in 1 T. butter in non-stick skillet over medium heat until slightly soft, but tops still bright green. Remove pan from heat; cool 2 to 3 minutes. Add rest of stuffing ingredients, tossing lightly to mix. Larger pieces of crab should still be intact. Spoon stuffing evenly over haddock. Bake at 350 degrees, or until haddock flakes. Do not over bake, as fish will be dry and tough.
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