Recipe of the week: Chesapeake Bay Stuffed Rockfish

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!

Thanks for reading. If you’d like to receive a monthly email, sign up for our e-newsletter. For your convenience, here is a printable version of Chesapeake Bay Stuffed Rockfish.

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.

Halibut Renfro
November 4, 2019

Recipe of the week: Greek Salmon Phyllo Wrap
March 13, 2017

Recipe of the week: Sarah’s Smoked Salmon Chowder
December 19, 2016

Recipe of the week: Smoked Salmon and Goat Cheese Stuffed Mushrooms
November 22, 2016

Recipe of the week: Thai Halibut Cakes
August 21, 2016

Baked Salmon Meatballs with Creamy Avocado Sauce
April 29, 2016