Recipe of the week: Greek Salmon Phyllo Wrap
Let’s begin by gathering our ingredients for Chesapeake Bay Stuffed Rockfish:
Ingredients:
4 rockfish fillets
2 slices day-old white bread, cubed
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon Old Bay seasoning
1/2 teaspoon ground mustard
1/8 teaspoon ground black pepper
2 teaspoons fresh lemon juice
1 tablespoon Tabasco
2 tablespoons butter, softened
1/2 cup mayonnaise
1 pound fresh lump crabmeat
Mix the bread cubes, 2 tablespoons chopped parsley, 1/2 teaspoon Old Bay seafood seasoning, 1/2 teaspoon ground mustard, 1/8 teaspoon pepper,2 teaspoons lemon juice, 1 tablespoon Tabasco, 2 tablespoons butter, and 1/2 cup mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended.
Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling.
Preheat oven to 400 degrees F. Lightly grease a baking dish. Place the rolled fish into the prepared dish open side down. Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.
Plate to serve and enjoy!
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If you try the recipe, please leave your comments below. We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.
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It says mayo but the picture is salad dressing…Which one do you prefer?
Either option works. I prefer the taste of miracle whip!