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.
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.
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 FILLETS
An elegant and delicious meal, with a minimum of fuss. Quick enough to serve for supper yet special enough for company.
Provided by JoAnn
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion, shrimp and mushrooms in butter until onion is tender.
- Add crabmeat.
- Sprinkle fillets with salt, pepper and paprika.
- Spoon crabmeat mixture on fillets; roll up and fasten with toothpick.
- Place in a greased 13x9x2 inch baking dish.
- Combine soup, broth and water, blend until smooth.
- Pour over fillets.
- Sprinkle with cheese.
- Cover and bake for 30 minutes at 400 degrees.
- Sprinkle with parsley and return to oven, uncovered for 5 minutes or until the fish flakes easily with a fork.
- Serve over rice if desired.
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.
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
STUFFED FILLET OF SOLE
Make and share this Stuffed Fillet of Sole recipe from Food.com.
Provided by Chef mariajane
Categories Very Low Carbs
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter. Chop onion.
- Combine and cook shrimp, mushrooms, onion and parsley on low heat.
- Spread mixture on fillets. Roll and secure with toothpicks, Place in casserole dish and cover with sauce of remaining ingredients.
- Bake at 400F for 40 minutes.
Nutrition Facts : Calories 432.7, Fat 12.2, SaturatedFat 5, Cholesterol 243.1, Sodium 1238.8, Carbohydrate 12.3, Fiber 1.5, Sugar 2.7, Protein 60.6
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.
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