you are killing me

Come to Ketchikan with my family & friends group next year so you can cook for us, ok?

We'll be there tonight at 6:30, I'll even bring our own fillets. Dang that looks good.

that looks great. i guess you could do it with smaller filets if you laid a couple down and put the stuffing on top and covered with a couple more filets?

That does look great I bet the secret is in the stuffing and temp, could you do that on a gas grill?

dang that looks tasty.....

i tried it tonight with smaller filets and rolled em up like a jelly roll with the stuffing inside. pretty dang good. thanks for the idea. sorry----no pics, we ate it too fast.

>*)////>(

You have me looking for a recipe. Any pointers?

1/4
cup margarine or butter Save $
1/4
cup chopped celery
2
tablespoons chopped onion Save $
2
cups soft bread cubes
1/4
teaspoon salt
1/4
teaspoon dried thyme leaves
1/8
teaspoon pepper
Fish
1
(2 to 3-lb.) dressed whole fish*
1/2
teaspoon salt
2
tablespoons margarine or butter, melted Save $
Steps

1
Heat oven to 400�F. Grease shallow roasting pan. Melt 1/4 cup margarine in medium skillet over medium heat. Add celery and onion; cook and stir until tender. Stir in all remaining stuffing ingredients.
2
Sprinkle inside of fish with 1/2 teaspoon salt. Fill opening with stuffing. Secure edges of fish together with skewers or toothpicks. Place in greased pan; brush with melted margarine.
3
Bake at 400�F. for 45 minutes or until fish flakes easily with fork, basting occasionally with margarine. Remove skewers before serving. To serve, cut into sections by slicing through backbone.


i used this one with crab meat and subsituted bread crumbs for bread cubes and filets instead of whole fish, then rolled the stuffing up in the filets.

OK - I had 5 smaller trout filets left Friday night.

Layed 2 side by side, put on the crab n' shrimp stuffing then laid 2 more filets on top.

Did the same thing with 1 trout filet and then I had 4 tail sections left after trimming other filets and they worked great to lay on top.

Cooked up real well and viola more stuffed trout.







CAPT. REX's STUFFED FLOUNDER or TROUT RECIPE

*** I used Alaskan King Crab that we broke down to make lump the crab meat.

*** I used ~ 15 count sized shrimp.

1. Preheat the oven to 400�F
In a saut� pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Saut� for 2 minutes, or until the vegetables are wilted.

2. Add the shrimp and season with salt and Old Bay (to taste). Saut� for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.

3. Generously place equal amounts of stuffing inside each fillet. (alternatively, you can place one or two fillet on the baking sheet, place filling atop the fillet, then place another on top, or off to the side, to resemble a pocket of stuffing).

4. Place the fish on a baking dish. Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika. Put pats of butter on top.

5. Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve.

Stuffing

1 tablespoon olive oil
2 tablespoons butter
1 small onion, chopped fine
2 garlic cloves, minced
2 stalks celery, chopped fine
1⁄2 red bell pepper, chopped fine
4 - 6 ounces shrimp, chopped fine (1/2 cup)
1⁄2 teaspoon salt (to taste)
1 teaspoon Old Bay Seasoning
6 ounces lump crabmeat (or more if desired)
3 -4 tablespoons Italian seasoned breadcrumbs, more as needed

Fish

1 whole, deboned flounder or trout filets
4 tablespoons real butter, melted or put pats of real butter on top
3 tablespoons real lemon juice
salt, to taste
black pepper, to taste
2 teaspoons paprika
1 lemon, cut into wedges for garnish

Love that stuffed Flounder! It just don't get any better!