Ever stuffed a fish?

[kwormann]

Im not specifically looking for a recipe, I have my own ideas about what to stuff IN a fish, but I'm looking for techniques as to HOW to stuff a fish. I know you could take a thin filet, stuff and roll. You could also cut and stuff, like I see in restaurants. Anyone have any tried and true techniques for either of these ways?

TIA:D

[kwormann]

Just moving it up for all you fish experts to see and come to the rescue (somewhat like Mighty Mouse.....):D

[Ralph]

Hi Kim!

I'm guessing you're talking about stuffing & cooking a whole fish which I've never done (the thought of working with the whole thing just isn't my cup of tea!). However, Alton Brown had a recent Good Eats episode where he stuffed a whole fish, then cooked it in a salt dome - very interesting & it looked really good, too!

Here's the link to the entire transcript of that show: http://www.goodeatsfanpage.com/Season1/FishTranscript.htm

And here's the link to that specific recipe: http://www.foodtv.com/recipes/re-c1/0,1724,159,00.html

[kwormann]

Thanks for the reply, Ralph, but I am actually thinking of stuffing a piece of fish - like with shrimp and cheese,etc.- like in a restaurant. I actually saw the Alton episode too:)

If you happen to check back, I have a medical question for you. Have you heard of food combining and if so, do you feel it has merit? (food combining=not eating carb in the same meal as protein/fat)

TIA:)

[Ralph]

Originally posted by kwormann
Have you heard of food combining and if so, do you feel it has merit? (food combining=not eating carb in the same meal as protein/fat)

TIA:)

In a word, NO!

I've always been an advocate of a well-balanced, complete diet, not just looking at the entire day's intake, but each meal, too.

And, BTW, I've never stuffed a piece of fish, either.:(

[cchhbb]

I've rolled up a fillet before, not stuffed a whole fish, so I'm not sure this is what you are looking for. I took some Flounder (I think) or another firm white fish and seasoned it. I then sauted spinich and garlic and pressed out all the moisture. After that I put the spinich mixture with some parm cheese on top of the fillet and rolled it up. I placed it in a 350 degree oven to bake. I think I also used skewers to keep it intact. Very good.

[kwormann]

cchhbb

That sounds like what I might have been thinking about..how long did youcook it for?

Ralph, thanks for the info:) Ive been having some digestive problems and I read where the way some people combine foods may cause such problems.

[emilycat]

Hey, Kim!

Alas, although I have always wanted to make a stuffed fish recipe (mental note: next new method to try), I haven't.
However, I'm certain that I have some recipes at home (I'm pretty sure that my Pike's Seafood Market one has something about stuffing), and they may include some useful info in the directions. If you'd like, I'd be glad to surf through them and see what I can find. Yes?

Em

[kwormann]

Yes please:)

[Anne]

Hi Kim. I have eaten stuffed fish where the fish was sliced horizontally through the fillet and the filling was placed in the slit - sort of like two slices of bread put together with a filling between the slices and sealed on three sides. The fillet had marks on it as if it had been tied or wrapped with something, probably to hold the stuffing while cooking? I have cooked trout by stuffing the body cavity and sauteeing (the stuffing was cooked before placing in the fish). Good luck

[RobinC]

Not long ago I made Crab Stuffed Flounder - a CL recipe. I used dover sold filets rather than flound. Basically I sauteed the crab with some non-fat sour cream, green onions, and bread crumbs. I the filets, jelly roll style, stuffed with the crab filling. I held the "rolls" together with a couple of toothpicks and baked until the sole was cooked. The recipe worked out great.

[kwormann]

Robin, for how long and at what temp? Thanks for the info:)

[cchhbb]

Kim,

I think I cooked it for about 20 minutes. The first 10 covered with foil and the balance uncovered. Probably at a 350 degree oven. I wasn't creative enough to come up with this idea myself. I often walk up to the seafood counter and ask what I should make for dinner tonight. They've gotten to know me and have really helped me to expand my seafood cooking. I grew up in an area where fish was fried and later in life moving to Wisconsin didn't help me with finding creative ways to cook fish.

Cheryl

[RobinC]

Crabmeat-Stuffed Flounder

Cooking Spray
1 teaspoon reduced calorie margarine
1/4 cup chopped green onions
1/4 pound fresh lump crabmeat, drained
1/2 cup soft French breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup plain nonfat yogurt
1 teaspoon dried oregano
1 teaspoon lemon juice
4 (3-ounce) flounder fillets
2 teaspoons reduced-calorie margarine, melted
1/4 cup grated Romano cheese

Preheat oven to 350. Coat a small nonstick skillet with cooking spray; add 1 teaspoon margarine. Place over medium-high heat until margarine melts. Add green onions, and saute 1 minute. Add crabmeat and next 5 ingredients; stir well.

Spoon 1/4 cup crabmeat mixture in center of each fillet; roll up each fillet, jellyroll fashion, beginning at narrow end. Secure with wooden picks. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Brush evenly with 2 teaspoons melted margarine.

Bake flounder rolls, uncovered, at 350 for 10 minutes. Sprinkle cheese evenly over flounder rolls; bake 10 additional minutes or until fish flakes easily when tested with a fork.

To serve, trasnfer to a serving platter and remove wooden picks.

Yield: 4 servings
Per Serving:
Calories 184
Fat 5.7g
Protein 25.7g
Carb 6.4g

[kwormann]

mmmm Robin. Looks so yummy! Thanks:)

[RobinC]

The Crabmeat-Stuffed Flounder is Yummy!
I used dover sole (couldn't find flounder) and non-fat sourcream rather than yogurt (forgot to buy the yogurt)

I am on a mission to eat fish at least once a week (but trying to get more in)ever since my recent visit to a dietition. When I brought home the brochure that she gave me on the food pyramid, all my DB saw was the big picture of a fish by the meat section. mmmmmm....fish goooood was all he thought. So, much to his delight (he loves seafood), I've cooked more seafood dishes in the past month than I have had in the past 3 years. Funny, he didn't notice the big picture of the asparagus (which he doesn't care for, but I do) by the veggie fish section.