Concoct A New Menu Chesapeake Bay Stuffed Rockfish

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Chesapeake Bay Stuffed Rockfish

"People alongside the Chesapeake may be tight-lipped with their crab imperial recipes. I coaxed this one out of a vintage waterman. Substitute sole or flounder when Pacific rockfish isn't in season."

Ingredients :

2 slices day-vintage white bread, cubed
2 tablespoons fresh parsley, finely chopped
half teaspoon seafood seasoning, along with Old Bay™
half of teaspoon dried mustard
1/8 teaspoon floor black pepper
2 teaspoons clean lemon juice
2 dashes liquid hot pepper sauce, such as Tabasco™
2 tablespoons butter, softened
1/2 cup mayonnaise
1 pound sparkling lump crabmeat
four (6 ounce) fillets rockfish

Instructions :

Prep : 15M	Cook : 4M	Ready in : 30M

Preheat oven to four hundred ranges F (200 ranges C). Lightly grease an 8x8 baking dish.
Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a blending bowl. Gently stir in the crabmeat till properly combined, being cautious now not to interrupt the crab chunks.
Place the fish fillets on a smooth floor, and spoon 1/4 of the crab aggregate onto one aspect. Starting at the aspect with the crab combination, roll up the fillet across the crab filling. Place the rolled fish into the organized dish open side down.
Bake in preheated oven till light brown and bubbly, and fish flakes with a fork, about 15 mins.

Notes :

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