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
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
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.