Best Filete Relleno De Salpicon Fish Fillet Stuffed With Crab Meat Recipes
SALPICON DE JAIBA (SHREDDED CRAB)
Provided by Food Network
Time 45m
Number Of Ingredients 12
Steps:
- Heat oil and butter in frying pan. Add garlic and onion, and saute. Add chiles, chile juice, carrots, tomatoes, parsley, and cilantro. Season with salt and pepper and cook over low heat until mixture thickens, about 25 minutes. Add crab meat and correct seasonings. To serve, place crab on a platter. Serve with freshly made tortillas to roll into tacos. The shredded crab may also be served in crab shells, sprinkled with bread crumbs, melted butter, and parsley, then baked in a hot oven for 25 minutes.
CRAB STUFFED FISH FILLETS
This truly is so tasty and impresses everyone who has had it. I chop everything and then it comes together easily. I am not sure where I even got this recipe it has been so long. I have used haddock, cod, flounder and orange roughy and they all were great with this recipe.
Provided by jellyko
Categories Crab
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook celery, green onions and garlic in hot oil over medium heat until tender.
- Remove from heat.
- Add crabmeat and all else except fish and melted butter.
- Brush fish with melted butter.
- Spoon 1 heaping tablespoons crab mixture on one half of each fillet.
- Fold other half over top (can toothpick).
- Place in 9 x 13 inch pan.
- Spoon remaining crab mixture over each stuffed fillet and drizzle with remaining melted butter.
- Cover and bake at 375°F for 20 minutes.
- Uncover and bake 10 minutes more until fish flakes easily.
STUFFED FISH FILLETS
These fillets are bursting with fresh vegetables. "I discovered this memorable recipe 40 years ago in college," relates Mildred Doucette from Sun City West, Arizona. "It's remained a staple at our house."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 798mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
CRAB STUFFED FISH
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
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.
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