Delicious! I wasn't really able to roll the rockfish, so simply topped the crab mixture over the fish and baked it flat. I added a bit extra Old Bay, lemon juice and tabasco at the end for additional flavor.
I give the stuffing 5 stars but the fish only 3. I took the advice of one reviewer and used only about 2/3 of the crab. (I used imitation since I'm in Colorado). It was very yummy but rich. The fish however was bland. I did salt and pepper it before I stuffed it even though the recipe didn't say to. When it was almost done baking I sprinkled some paprika on the top to give some color. It looked sickly without it. Next time I will use some Old Bay on the fish itself. Overall very good and I will make it again. The family loved it. UPDATE: 6 YEARS LATER..... I happened to find crab meat and rockfish on sale in the same week and remembered this recipe. (We live in CO so it's a big deal). This time I did not use but about 3/4 of the crab meat. I seasoned the fish with Old Bay before rolling. Then I just buttered salted and peppered the tops before baking. The fish was done before the filling was really hot. Make sure you leave your filling out at room temp for a little while so it is not stone cold. To give the tops some color I broiled it for a few minutes. Then the Piece de Resistance was the "Wine Sauce for Seafood" recipe that I poured on top of each piece as served. Wonderful!
I live on the Chesapeake Bay (Virginia) and this is pretty good! I used freshly caught rockfish from my next door neighbor. I will certainly try it again.
AMAZING! Seriously I have never made fish before but my husband caught Rockfish a week ago when he went deep sea fishing. This recipe was easy fun and delicious!!!!
This was really rich. I think if I made this again I would only use 1/2 pound of fresh lump crabmeat. Two of my family members enjoyed it and two said they would not want to have it again.
Very good!!! Added chives on top for extra flavor.
This was a wonderful dish. My Dad has had radiation for prostate cancer and can't have hot/spicy stuff so I left out the hot sauce. But it was delicious and flavorful all the same. I was afraid that the fish would look pretty (as another reviewer said) "sickly" without a coating so I brushed the outside with butter and sprinkled with paprika. This was a lovely filling that didn't take away from the fish at all. Nice balance. Some kind of sauce probably wouldn't be bad but wasn't necessary either. The fish was moist and the dish was very satisfying. I paired it with smashed red potatoes and green beans. I will make this again. Thanks to Chesapeake Baybe for the recipe and to Paula who encouraged me to try a dish with no photo (now submitted!):) I will definitely make this again.
made these for my friend Kara and me we loved it
excellent!!! stayed true to recipe and it was perfect! i just moved to the west coast from Baltimore, Maryland and it felt so good to have a taste of home- i can assure you this is definitely authentic! :)
I used jumbo lump meat being from Maryland. I couldn t find rockfish. So I bought cod. It was just ok. My husband have no comment so I won t make again.
