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Crab-Stuffed Fish Fillets

2 slices white bread (crust removed), torn in pieces
8 oz. crabmeat, cleaned well
1 tsp. minced chives
1 TBSP. prepared horseradish
1 TBSP. mayonnaise
Salt and pepper to taste
12 thin lemon slices
4 fish fillets of your choice
1 TBSP. light olive oil
Lemon pepper

Pulse bread in food processor until fine.
Mix the bread crumbs with the crabmeat, chives and horseradish.
Add mayonnaise to bind; season with salt and pepper.
On an oiled pan, lay the lemon slices in 4 rows of 3, not overlapping.
Divide the stuffing and mound on the middle slice of each row.
Mold the fillets over the stuffing and secure with toothpicks.
Brush with oil, season with lemon pepper.
Broil until fish is cooked through and golden, about 5 to 7 minutes.
Serves 4.

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