I absolutely LOVE this recipe:
SOLE WITH CRAB AND SPINACH STUFFING:
at first I thought it odd in include in cream cheese in the stuffing but it really creates a beautiful sauce in the pan as it bakes. Super easy and can do most of it ahead. Igoose it up just a bit by adding fresh dill, lemon zest and fresh nutmeg into the stuffing
A few weeks ago the director of the CAFC seafood supported fishery posted the a delicious stuffed whole fish recipe to the membership which I made with great sucess. Here it is:
1 whole white fish
Salt & pepper
2 or 3 cloves of garlic
1/2 cup chopped parsley
2 TBSP chopped tarragon
4 chopped scallions
1 TBSP chopped cilatro
1/4 cup chopped mint
1 cup finely ground walnuts
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup lime juice
Rinse the fish under cold water. Pat it dry and rub it with salt inside and out.
Heat half the butter and saute the garlic and all the herbs. Add walnuts, cranberries, raisins, lime juie and salt & pepper. Mix well.
Heat the grill to 400. Fill the fish with the herb stuffing and using toothpicks or whatever, pin the cavity shut. Oil your grill and lay the fish on top. You can dot the fish with the remaining butter or olive oil. Cook for 20- 30 minutes or until the fish is flaky.
If you can, mix some olive oil and lime juice together with a little bit of salt & pepper and baste the fish with it now and then.
Sometimes I make this recipe with fillet and roll the stuffing into the fillets instead of stuffing the whole fish.
I laid the stuffed fish on a large piece of aluminum foil with the edges turned up to contain the juices.
Recently, I suggested to an Austin Chowhounder my favorite Stuffed Sole Oreganato dish from Jimmy's Italian Restaurant in Asbury Park, NJ. He and his SO were very pleased. He even posted pictures of the dish he was served.
While I cannot give you the exact recipe, here is my best guess what is in the stuffing mixture.
Onions or Shallots
Italian Parsley and Oregano
Salt & Pepper
Possibly a pinch of Cayenne Pepper
Just enough bread crumbs or cracker meal to bind....all sauteed/sweated together in Olive Oil and Butter, cooled and added to Jumbo Lump Crabmeat.
I would also like this stuffing made with either shrimp or lobster myself. You can use Langoustino/Crayfish in place of lobster to save some costs. The seafood should be cooked before adding to the stuffing.
Topped with seasoned/oiled breadcrumbs.
The two recipes I rely on time after time for stuffed sole are as follows. One is a really easy MS Everyday Food recipe that you can do in the microwave - my 5 & 7 yo's even ate it:
The other one is my own stuffing creation that I recalled from memories of a steak house my Dad used to take us to, and Mom & I always order the baked stuffed shrimp which was outstanding. This is just the stuffing portion of the recipe, and I believe it will work very well with sole, one of my kids' favorites fish:
1 stick of butter
2 cups crushed Ritz crackers, divided
1 tbsp grated lemon zest
1 cup crabmeat, drained and picked over
Pinch of cayenne
2 tbsp chopped fresh parsley
Make stuffing: Melt 1/2 stick of the butter. Add 1 ¼ cups of crushed crackers to coat. Add the lemon zest. Off heat, fold in the crabmeat & add the cayenne. Set aside.
I know it says, crackers, divided, that is to top the shrimp with, so adjust the cracker quantity, depending on how many filets you are stuffing. And if you like it, a pinch of sherry is wonderful in it too.
Hope that helps, and your family enjoys it as much as mine do!!
I usually take the shortcut of buying the store's seafood stuffing, which I spread in the bottom of a baking dish. I lay the sole over that, and top it with julienned vegetables mixed with soy or teriyaki sauce of some sort (usually Mr. Yoshida's Cooking Sauce). The vegetables are bell pepper, summer squashes, scallion, carrot, maybe more. Shredded/minced would be fine, too. Bake it at 375 - my toaster oven has enough room for an amount to serve 3 - for about 25 min, till there's some browning around the edges and top. Not stuffed per se - and you COULD put everything inside and roll it up, but the veg layer keeps the fish moist and I like the caramelization from the direct heat on the topping.