CRAB & SHRIMP STUFFED SOLE
The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon zest and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks. , Place each fillet on a double thickness of heavy-duty foil (about 18x12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 363 calories, Fat 16g fat (9g saturated fat), Cholesterol 184mg cholesterol, Sodium 728mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 46g protein.
CRAB-STUFFED SOLE
"We live far from the ocean, which makes seafood special to my cattle-ranching family," notes Judie Anglen of Riverton, Wyoming.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine bread crumbs, crab, onion, egg, salt and cayenne. Spoon onto fillets; roll up and secure with a toothpick. Place in a greased 2-qt. broiler-proof dish; drizzle with 2 tablespoons butter. Bake, uncovered, at 350°for 25-30 minutes or until fish flakes easily with a fork. , Meanwhile, for sauce, place remaining butter in a saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Drain liquid from baking dish. Spoon sauce over fillets; sprinkle with cheese and almonds. Broil 5 in. from the heat until cheese is melted and almonds are lightly browned. Discard toothpicks.
Nutrition Facts : Calories 318 calories, Fat 13g fat (6g saturated fat), Cholesterol 184mg cholesterol, Sodium 789mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.
STUFFED SOLE
Steps:
- In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.
- Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.
- Bake at 350 degrees F (175 degrees C) for 25 minutes.
- When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture; cook and stir until thickened. Pour over sole, and serve.
Nutrition Facts : Calories 252.8 calories, Carbohydrate 2.8 g, Cholesterol 149.9 mg, Fat 8.1 g, Fiber 0.2 g, Protein 37.5 g, SaturatedFat 4.2 g, Sodium 226.5 mg, Sugar 0.3 g
STUFFED SOLE
Seafood was a staple for our large family when I was growing up. Inspired by my mother's delicious meals, I developed this recipe. The fish is moist and flavorful, and the sauce is so good over rice. You'll get compliments and recipe requests when you serve it. -Winnie Higgins, Salisbury, Maryland
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, saute the onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. , Place in a greased 13-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese. , Cover and bake at 400° for 30 minutes. Sprinkle with parsley; bake, uncovered, for 5 minutes or until fish just begins to flake easily with a fork. Serve with rice if desired.
Nutrition Facts : Calories 297 calories, Fat 10g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1070mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 44g protein.
SEAFOOD STUFFED DOVER SOLE
Steps:
- Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
- Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.
STUFFED SOLE
Steps:
- Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and saute for a couple of minutes just until shrimp turn pink and are firm to the touch. Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper. Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot.
OVEN BAKED CRABMEAT STUFFED SOLE WITH MEUNIERE SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
- Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
- Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
- Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.
STUFFED SOLE WITH IMITATION CRAB
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the imitation crabmeat, bell pepper, celery, and mozzarella cheese into a mixing bowl. Gently stir in the creamy salad dressing, dried onion, parsley, and cayenne pepper. Season to taste with salt and pepper. Place a sole fillet onto your work surface, and place 1/4 of the crab mixture onto one end. Roll the sole over the filling, and secure with a toothpick. Repeat with the remaining fillets, and place into a close-fitting baking dish, side by side. Cover with aluminum foil
- Bake in the top third of the preheated oven for 15 minutes. Remove the aluminum foil, and sprinkle evenly with breadcrumbs. Return to the oven, and continue baking until the fish is flaky, and the filling is hot, 10 to 15 minutes more.
Nutrition Facts : Calories 222.5 calories, Carbohydrate 14.2 g, Cholesterol 76.1 mg, Fat 5.3 g, Fiber 1 g, Protein 27.8 g, SaturatedFat 1.7 g, Sodium 619.9 mg, Sugar 5.1 g
BAKED STUFFED LEMON SOLE
Baked Stuffed Haddock is a regular and ever-popular menu item at BG's Boat House in Portsmouth, N.H., but chef Jeff Graves also uses this rich, deliciously buttery seafood stuffing for sole, jumbo shrimp and lobster. This makes an impressive and elegant party dish.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat.
- Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)
- Preheat the oven to 400 degrees F.
- Brush a large glass baking dish generously with melted butter.
- Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that's fine. Brush the fish with melted butter.
- Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.
SHRIMP STUFFED FILET OF SOLE
Steps:
- 1. Preheat oven to 375°F. In small bowl, mix shrimp, mustard, salt, pepper and cream cheese. 2. Lay sole fillets on flat surface and spread cream cheese mixture over each fillet. Roll up and pin with toothpicks. 3. Set fillets in greased baking dish and set aside. 4. In another small bowl, mix together bread crumbs, oil, salt, pepper, rosemary, mustard and garlic. Make sure to mix well. 5. Sprinkle over rolled up fillets and set in preheated oven for 15-20 minutes. 6. Remove from oven and serve immediately.
BAKED STUFFED SOLE W. CRAB STUFFING AND LOBSTER NEWBURG SAUCE
Make and share this Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce recipe from Food.com.
Provided by FoodieFanatic
Categories Crab
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- Saute mushrooms, leeks, and butter until soft.
- Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
- Saute until 75% of liquid is gone.
- Add dash of salt, and black pepper.
- Add this to 1/2 cup cracker crumbs.
- Mound stuffing in ovenproof dish.
- Place fish on top.
- Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.
- To Make Lobster Sauce:.
- Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
- Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
- Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.
- Spoon this on top of fish and serve.
Nutrition Facts : Calories 3058.3, Fat 284.9, SaturatedFat 176.1, Cholesterol 1253.4, Sodium 1600.5, Carbohydrate 23.6, Fiber 0.3, Sugar 2.2, Protein 87.3
STUFFED SOLE WITH SHRIMP
If you like stuffed fish, this recipe is the way to go. It's so easy to assemble and cooks in just a few minutes in the microwave, shares Robert Bishop of Lexington, Kentucky. Try it with chicken instead of sole, if you prefer, for a meal that's equally good.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Drizzle fillets with lemon juice; sprinkle with onion powder. Set aside., In a microwave-safe dish, combine the shrimp, milk, celery, 1 tablespoon butter and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes. Spoon shrimp mixture down center of each fillet. Starting with a short side, roll up and secure with toothpicks., Place in a shallow microwave-safe dish coated with cooking spray. Brush with remaining butter; sprinkle with paprika. Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.
Nutrition Facts : Calories 339 calories, Fat 14g fat (8g saturated fat), Cholesterol 232mg cholesterol, Sodium 966mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 44g protein.
SPINACH STUFFED BAKED SOLE
Provided by Sandra Lee
Time 1h10m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray.
- Lay the fillets out onto a clean work surface. Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets. Roll each fillet up and place rolled-side down in the prepared casserole dish. Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice. Sprinkle generously with salt and pepper.
- Bake until the fish is opaque and cooked through, 20 to 25 minutes. Serve with Artichoke Ratatouille on the side.
- In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.
BABY SHRIMP STUFFED FILLET OF SOLE
This was my grandmothers recipe. I dont like fish but I cook it for my hubby and he loves it! Its easy to make. I figure 2-3 filets per person when I make it. I have also added bacon to it and everyone loved it.
Provided by Pvt Amys Mom
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute green pepper, onion, parsley, salt, pepper and parmesan cheese in 2 T of butter.
- Add Shrimp.
- Cook 3-4 minutes.
- Divide filling evenly among the filets.
- Roll up and hold with toothpick.
- Bake at 400 degrees for 15 minutes.
- Make white sauce with 2T butter, 2T flour and 1 cup milk.
- Pour over the fish.
- Garnish with paprika.
- Turn oven down to 350 and bake 15 minutes longer.
TANGY CRAB-STUFFED SOLE
There's a pleasant lemony tang to this seafood entree from Judie Anglen of Riverton, Wyoming. For side dishes, try the broccoli and sweet potato recipes here, or serve rice pilaf and asparagus.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm., In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper. , Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce.
Nutrition Facts : Calories 500 calories, Fat 29g fat (17g saturated fat), Cholesterol 205mg cholesterol, Sodium 1342mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 1g fiber), Protein 30g protein.
SHRIMP-STUFFED SOLE
If you like stuffed fish, this recipe is the way to go. It's so easy to assemble and cooks in just a few minutes in the microwave. Try it with chicken instead of sole, if you prefer, for a meal that's equally good. -Robert Bishop, Lexington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle fillets with lemon juice and onion salt; set aside. Pour 2 tablespoons butter into an 8-in. square microwave-safe dish. Add the shrimp, milk, celery and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes. , Spoon shrimp mixture onto fillets. Starting with a short side, roll up each and secure with toothpicks. Place in a greased shallow microwave-safe dish. Brush with remaining butter; sprinkle with paprika. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.
Nutrition Facts : Calories 266 calories, Fat 8g fat (5g saturated fat), Cholesterol 188mg cholesterol, Sodium 769mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 41g protein. Diabetic Exchanges
BROCCOLI-STUFFED SOLE
"My husband isn't big on seafood, but he dives into this dish," notes Edna Lee of Greeley, Colorado. "Lemon enhances the mild-tasting sole, and the broccoli and cheese stuffing makes this fish special enough for company."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. , Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with cooking spray. Pour remaining butter mixture over roll-ups. , Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.
Nutrition Facts : Calories 190 calories, Fat 6g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 478mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CRAB-MEAT-STUFFED SOLE
Categories Fish Christmas Mayonnaise Seafood Crab Bell Pepper Summer Christmas Eve Gourmet
Number Of Ingredients 11
Steps:
- Prepare stuffing and fish:
- Preheat oven to 450°F.
- Mix crab, mayonnaise, bell pepper, and parsley and season with salt and pepper.
- Lay sole fillets flat with darker side up and season with salt and pepper. Divide stuffing among fillets, mounding on thicker half of each. Fold thinner half of fillet over stuffing, tucking end under to form a packet.
- Arrange stuffed fillets in a lightly oiled 9-inch pie plate. Cover with a round of parchment paper, then cover pie plate tightly with foil.
- Bake in upper third of oven until just cooked through, about 20 minutes.
- Make bread crumbs while sole is baking:
- Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds. Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes. Remove from heat, then stir in zest and season with salt and pepper.
- Transfer sole to plates and pour pan juices through a fine sieve into a small bowl. Spoon some of juices over fish and sprinkle with bread crumbs.
CRAB STUFFED SOLE
Make and share this Crab Stuffed Sole recipe from Food.com.
Provided by MsKittyKat
Categories Crab
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare stuffing and fish:.
- Preheat oven to 450°F.
- Mix crab, mayonnaise, bell pepper, and parsley and season with salt and pepper.
- Lay sole fillets flat with darker side up and season with salt and pepper.
- Divide stuffing among fillets, mounding on thicker half of each.
- Fold thinner half of fillet over stuffing, tucking end under to form a packet.
- Arrange stuffed fillets in a lightly oiled 9-inch pie plate.
- Cover with a round of parchment paper, then cover pie plate tightly with foil.
- Bake in upper third of oven until just cooked through, about 20 minutes.
- Make bread crumbs while sole is baking: Cook garlic in oil in a small skillet over moderate heat, stirring, until fragrant, about 30 seconds.
- Stir in bread crumbs and cook, stirring, until golden brown, 4 to 5 minutes.
- Remove from heat, then stir in zest and season with salt and pepper.
- Transfer sole to plates and sprinkle with bread crumbs.
Nutrition Facts : Calories 173.9, Fat 7, SaturatedFat 1.2, Cholesterol 75.4, Sodium 515.1, Carbohydrate 6.3, Fiber 0.5, Sugar 0.7, Protein 20.4
STUFFED DOVER SOLE
I have a freezer full of Seafood, that my DH had gotten one day, It contained, Cooked Shrimp, raw shrimp, Lobster Tails, Two King Crab legs,(the crab legs were Cut up) Scallops, and last item,, Dover Sole. What was I going to do with Dover Sole? I did not have a clue. So, I turned to RecipeZaar, and didn't find what I wanted so,... I went to Food Network, and there it was, but I did my own thing and it is soooo delisious....... I have to share it. Enjoy,
Provided by Denises
Categories < 30 Mins
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Use your food processor for this recipe. If you don't have one (really try to borrow one from a neighbor). I have not tried to do this any other way.
- Most Dover Soles have a natural crease in the middle, if yours does not, make one vertical ( so you can fold it) Left to right or right to left.
- Place Dover Soles in small Baking Dish (ungreased).
- In food processor, place shrimp, lobster tail, Crab, Onion, Parsley, 1 Tablespoon of White wine and Puree'(but not that much, you want texture, I think I Puree the ingredeints for about 1-3 seconds.
- Spoon out the mixture 3 teaspoons and place on one half of the Dover(spread evenly). and then do the same on the other Dover Sole. Fold the side that has no mixture over to the other side that has the mixture (taco shaped).
- Add 1/4 cup of White Wine and 1 tablespoon of butter to the bottom of the baking dish, so put this mixture in After you stuff the Dover Soles. The butter does not have to melted, it will melt when it cooks in the oven.
- Preheated oven of 325.
- Cook for 20-25 mins.
- In between cooking spoon White wine and butter mixture over the Dover Sole to keep it moist. When you remove the Dover Soles from the Baking Dish throw the liquid mixture away. Serve with Tartar Sauce.
- Goes perfect with Salad, Vegetable, or Rice.
Nutrition Facts : Calories 122.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 144, Sodium 189.6, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 13.9
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