Rolled Fillets Of Sole With Dill Stuffing Recipes

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.

Steps:

• In a small bowl, combine the butter, lemon juice, salt and pepper. In another bowl, combine the broccoli, rice, cheese and half of the butter mixture. , Spoon 1/2 cup onto each fillet. Roll up and place seam side down in a baking dish coated with cooking spray. Pour remaining butter mixture over roll-ups. , Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork. Baste with pan drippings; sprinkle with paprika.

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.

Steps:

• Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
• Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
• Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
• Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
• Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
• Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
• Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

Steps:

• Wipe each filet and sprinkle with salt and pepper.
• Sprinkle cheese and onion on each filet. Roll jelly-roll style and secure with a toothpick.
• Dip each rolled filet in egg and water wash. Coat with bread crumbs.
• Place in a well-buttered dish. Pour melted butter over top and bake at 400 degrees for 25-30 minutes.
• Place under broiler until bread crumbs brown, 1-2 minutes.
• Serve garnished with parsley and lemon wedges.

Steps:

• For dill sauce, melt butter in a microwave-safe bowl; stir in flour until smooth. Stir in broth and dill until blended. Microwave, uncovered, on high for 2-3 minutes, stirring after each minute, until sauce comes to a boil and is thickened. Stir in lemon juice; keep warm., In a small bowl, combine the egg, crab, celery, bread crumbs, Parmesan cheese and butter. Spoon onto the center of each fillet; roll up fish around filling. Place in a 9-in. round microwave-safe dish. Cover with waxed paper. , Microwave on high for 5-6 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Serve with dill sauce.

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.

Steps:

• Grate the zest from the oranges, and set aside. Slice off the stem end of the oranges. Place the fruit on a work surface, cut side down; using a sharp knife, cut away the peel and white pith, in a single curved motion, from end to end. Working over a bowl to catch the juices, use a paring knife to slice carefully between the sections and membranes of each orange; remove the segments whole. Squeeze the membrane to release any remaining juice before discarding. Set aside the segments and juice.
• Preheat the oven to 400 degrees. Fold four 18-inch lengths of parchment paper in half, cut into a half-heart shape, and open. Lay the fillets on a work surface, skinned side up, and top each with a layer of arugula leaves. Season with half the salt and pepper, and roll up tightly. Place one fillet seam side down on each length of parchment paper near the crease. Combine the orange zest, juice, and segments; olive oil; oregano; and remaining salt and pepper. Spoon the dressing with segments over each fillet. Fold the other half of the parchment over the ingredients. Make small overlapping folds to seal the edges, starting at the top of the heart. Two inches from the end, twist the parchment twice, gently but firmly, to seal.
• Place packets on a rimmed baking sheet or in a heavy skillet (preferably cast iron); bake 25 to 30 minutes or until fully puffed. Remove from oven; open carefully. Transfer fillets to a plate; spoon cooking liquid and orange segments over.

Steps:

• Sprinkle the fillets with salt and pepper and set aside.
• Pick over the spinach. Remove and discard any tough stems and blemished leaves. Rinse and drain the spinach well. There should be about 8 cups loosely packed. Set aside.
• Heat the butter in a skillet and add the shallots. Cook briefly, stirring, and add the mushrooms, salt, pepper and nutmeg. Cook, stirring, until the mushrooms are wilted. Add the spinach and cook until wilted. Continue cooking until all the moisture evaporates.
• Scrape the mixture into a bowl and add the egg yolk. Let stand until cool.
• Place the fillets of fish on a flat surface, skinned side up. Spoon an equal portion of the spinach and mushroom mixture onto the center of each fillet. Roll the fillets jellyroll style to enclose the filling.
• Bring a quantity of water to the boil in the bottom of a steamer. Arrange the rolled fillets, seam side down, on a steamer rack. Set the rack over the steamer bottom. Steam five minutes. Serve hot with a ginger butter sauce (see recipe).