Best Baked Fish With Clam Stuffing Recipes

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MAINE SEAFOOD STUFFING



Maine Seafood Stuffing image

Emeril did some Thanksgiving stuffing recipes on Good Morning America, and this was one of the Top 5, that was submitted by Linda Hoglund from Franklin, ME. Linda says "It's a Maine seafood stuffing -- the best you've ever had! I grew up on the coast of Maine where seafood is plentiful. My husband, a lobster fisherman and scallop diver, came up with this some years ago. It's now a big favorite of ours, and we're glad to share with you. This stuffing can also be used to stuff clams, on top of crab cakes or on a pork chop -- it's all wicked good! We serve ours with a White Cream Sauce on top of the stuffing." This would be great to put over fish and baked too! I'm thinking flounder, filet of sole, and any other white fish. Times are only approximate. You can also substitute with lobster. You can make this in a 9x9" baking dish as well, and serve it with the White Cream Sauce on top. Cooking time does not include time cooked inside the bird.

Provided by Lindas Busy Kitchen

Categories     Crab

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup Ritz cracker, ground up
1 cup breadcrumbs
1/2 cup onion
1 lb fresh maine scallops
1 cup fresh maine shrimp
1 cup fresh maine crab legs
1/2 cup celery, sliced
1/2 cup bell pepper, orange and yellow, chopped
2 eggs
3/4 cup butter, melted
1/4 cup cooking sherry or 1/4 cup white wine
1 fresh garlic clove, chopped
salt and pepper, to taste

Steps:

  • Cook seafood in 1 cup boiling salted water. Cook until 3/4 done. Strain seafood out of water.
  • Add bread crumbs and Ritz crackers, and cover until liquid is absorbed.
  • In another skillet, caramelize peppers, celery and onion, then add to bread-Ritz mixture.
  • Add the eggs and melted butter.
  • Stir in seafood and 1/4 cup sherry or white wine. Cover, and let stand 15 minutes.
  • Now you're ready to stuff your turkey the Down East way.

Nutrition Facts : Calories 450, Fat 28.3, SaturatedFat 16, Cholesterol 141.2, Sodium 752.3, Carbohydrate 25.3, Fiber 1.6, Sugar 3.4, Protein 15

CLAM STUFFING BAKE



Clam Stuffing Bake image

It seemed like Mom was always standing at her old black stove, coming up with recipes. This was one of the oldtime favorites. I loved stuffed clams any time of the year. I buy them fresh when in season and save the shells. Then, when I can't buy them fresh, I use canned. -Lillian Butler Stratford, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 tablespoons each chopped celery, green pepper and sweet red pepper
4-1/2 teaspoons chopped onion
2 tablespoons butter, divided
1/2 cup chicken broth
1/4 cup shredded carrot
1 cup seasoned stuffing mix
1 can (6-1/2 ounces) minced clams, drained
1/4 teaspoon lemon juice

Steps:

  • In a small saucepan, saute the celery, peppers and onion in 1 tablespoon butter until almost tender. Stir in broth and carrot. Bring to a boil. Stir in stuffing mix. Remove from the heat; cover and let stand for 5 minutes. Stir in clams. , Transfer to two 6-oz. ramekins or custard cups coated with cooking spray. Melt remaining butter; stir in lemon juice. Drizzle over the stuffing mix. Bake, uncovered, at 350° for 15-20 minutes or until heated through and golden brown.

Nutrition Facts : Calories 268 calories, Fat 13g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 1254mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

CRAB STUFFED FLOUNDER



Crab Stuffed Flounder image

This is an easy recipe that my children have enjoyed. They're not big fish eaters either!

Provided by DThomRN2

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 31m

Yield 6

Number Of Ingredients 15

1 ½ pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
¼ teaspoon ground dry mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
¼ cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
½ teaspoon paprika
1 tablespoon dried parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
  • Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
  • Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
  • Bake the fillets at 400 degrees for 15 minutes.
  • While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
  • Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 2.2 g, Cholesterol 126.7 mg, Fat 21.2 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 7.1 g, Sodium 407.7 mg, Sugar 0.3 g

SHIRLEY'S BAKED CLAM CASSEROLE



Shirley's Baked Clam Casserole image

This is a great basic recipe to cook any of your favorite seafoods... I love using the lobster, langastanos, shrimp and haddock the BEST! Being from New England, my mom loved her seafood, and we had this YUMMY dish quite often growning up, with all these variations! You can easily double or triple the recipe.

Provided by Lindas Busy Kitchen

Categories     < 60 Mins

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 5

34 Ritz crackers, crushed
6 1/2 ounces minced clams (fresh lobster, langastanos, scallops, shrimp, or fresh white fish may be substituted)
1/2 cup margarine, melted
lemon juice, to taste
salt and pepper

Steps:

  • Crush crackers.
  • Mix clams or other seafood and crackers together.
  • Put in small individual casserole dishes of your choice. The amount this will serve, depends on what size you use. I use about 8"x3" individual casserole dishes.
  • Divide the seafood mixture between the casserole dishes.
  • Add melted butter over the top of each casserole dish.
  • Squirt desired amount of lemon juice over top.
  • of all.
  • Sprinkle with desired amount of salt and pepper.
  • Bake for 25 minutes at 325.

Nutrition Facts : Calories 809.5, Fat 59.7, SaturatedFat 10.2, Cholesterol 61.7, Sodium 1057.1, Carbohydrate 40.2, Fiber 1, Sugar 4.4, Protein 27.9

CRAB STUFFED FISH



Crab Stuffed Fish image

I love this dish I got it off of the T.V years ago and I make it often. I normally use a whitefish of some sort. Tilapia or Flounder are my favorites. I usually serve with rice and steamed vegetable. It's filled with flavor and is pretty easy to make. I could eat the stuffing all by it's self. A lot of times I double the stuffing but it's up to you what you think.

Provided by Gail2293

Categories     Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 tablespoons butter, divided
1 celery rib, finely chopped
1 small onion, finely chopped
1/4 cup chopped parsley
1 (4 1/2 ounce) can crabmeat, drained & flaked
1/2 cup dry Italian breadcrumbs
1 tablespoon lemon juice
1/8 tablespoon crushed red pepper flakes
6 fish fillets (about 2 pounds total)
paprika, to taste

Steps:

  • Preheat the oven to 400°F; coat a 9x13-inch baking dish w/ non stick cooking spray.
  • In a large skillet melt 4 T butter over medium-high heat. Add celery, onion & parsley. Sauté until tender. Remove from heat and stir in crabmeat, bread crumbs, lemon juice and red pepper flakes.
  • Spoon crabmeat mixture evenly over the filets. Starting from the small end, roll up each fillet, jelly roll- style. Place the rolls seam side down in baking dish. Melt the remaining butter and drizzle over fillets. Sprinkle with paprika.
  • Bake for 20 -25 minutes, or until fish flakes easily with a fork.

BAKED FISH WITH CLAM STUFFING



Baked fish with clam stuffing image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, project, sauces and gravies, main course

Time 1h45m

Yield Four to six servings

Number Of Ingredients 17

1 three-pound fish (such as striped bass or red snapper), cleaned with gills removed but head and tail left on
Salt to taste if desired
Freshly ground pepper to taste
12 large cherrystone clams, approximately
9 tablespoons butter
3/4 cup finely chopped onion, about 1/4 pound
3 tablespoons finely chopped shallots
1/2 teaspoon finely minced garlic
1/2 cup finely chopped celery
1/2 cup finely chopped green pepper
1/2 teaspoon finely chopped, fresh thyme, or 1/4 teaspoon dried
1 1/2 cups finely chopped mushrooms, about 1/4 pound
1 cup fine, fresh bread crumbs
1 whole egg, lightly beaten
1 cup dry white wine
1/2 cup heavy cream
1/4 cup finely chopped parsley

Steps:

  • Preheat oven to 400 degrees.
  • Sprinkle fish inside and out with salt and pepper. Set aside.
  • Open the clams. There should be about one cup of shucked clams and one cup of clam juice. Put the clams on a flat surface and chop coarsely. Set aside the chopped clams and the juice.
  • Heat two tablespoons of the butter in a saucepan, and add the onion, shallots, garlic, celery, green pepper, thyme and mushrooms. Cook, stirring, about five minutes. Do not burn.
  • Add the clams, bread crumbs and beaten egg. Add salt and a generous grinding of black pepper.
  • Place the fish on a sizable length of heavy-duty aluminum foil. Open up the cavity of the fish and stuff with the clam mixture. It will be quite full. Dot the top of the fish with two tablespoons of butter. Fold the foil over to contain the stuffing and keep it in place.
  • Rub the bottom of a baking dish, large enough to hold the fish comfortably, with three tablespoons of butter. Add the fish. Pour the reserved clam juice and half of the wine around the fish, and place the dish on top of the stove. Bring the liquid to the boil. Place the dish in the oven and bake 30 minutes. Open up the foil. Pour the remaining wine into the pan and continue baking 45 minutes.
  • Transfer the fish to a warm platter. Remove and discard the foil. Cover the fish with a clean sheet of foil to keep it warm.
  • Place the baking dish on top of the stove and bring the liquid to the boil. Add the cream and stir. Pour and scrape this mixture into a saucepan, and bring it to a rolling boil. Swirl in the remaining two tablespoons of butter.
  • Remove the top skin of the fish, leaving the skin on the head for decorative purposes. Pour the sauce over the fish and sprinkle with parsley. Serve the stuffing with portions of the fish.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 31 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 17 grams, Sodium 1019 milligrams, Sugar 4 grams, TransFat 1 gram

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