Crab-stuffed Orange Roughy

I’ve always ordered stuffed fish of whatever variety in a restaurant ~ it’s a wonder I’ve never made it in my own kitchen.

Orange roughy has a mild delicate flavor, with large flakes of meat that holds up well when cooked.  When paired with the delicious flavor of crab, you have a perfect dinner that’s elegant, without straining the food budget by ordering it at a restaurant.

This recipe looks way more time-consuming than it is. The stuffing is rich, moist, and delicious ~ if you prefer, it could be assembled an hour or two ahead of time and refrigerated until rolling and baking.  I like a little heat in the mix, adjust the seasonings to what you like.

It’s delicious, dignified, and easy as cherry pie! 

Crab-stuffed Orange Roughy

Ingredients:

4 orange roughy fillets, about 6 ounces each

1 small onion, chopped

1 celery rib, chopped

1 tablespoon garlic, minced

3 tablespoons butter

2 tablespoons diced pimento

1 cup lump crabmeat, drained

1/3 cup dry bread crumbs

1 tablespoon Penzy’s Ozark Seasoning or 1 teaspoon seafood seasoning

½ teaspoon red pepper flakes

½ teaspoon seasoned pepper

1 tablespoon lemon juice

1 egg, beaten

2 tablespoons melted butter

½ teaspoon paprika

Method:

Preheat oven to 400 degrees.

Heat butter in a large skillet; add celery onion and garlic.

Sauté until tender.

Remove from heat, stir in remaining ingredients through beaten egg, (up to melted butter.)

Spray a 9” x 13” baking dish with cooking spray.

Spread ¼ cup crab mixture out over each fillet.

Starting with the pointed end, roll up each fillet.

Place seam-side down in the baking dish.

Brush with melt butter.

Sprinkle each fillet with paprika.

Bake for 20-25 minutes, until it flakes easily with a fork.

ENJOY!