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My review
Chesapeake Bay Stuffed Rockfish
2
Chesapeake Baybe
"People along the Chesapeake can be tight-lipped with their crab imperial recipes. I coaxed this one out of a old waterman. Substitute sole or flounder when Pacific rockfish is not in season."
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Ingredients
30 m servings 544Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees 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 mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
- 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. 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.
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Reviews
Read all reviews 1619 Ratings
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Most helpful positive review
6/15/2010
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 addit...
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6/15/2010
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 addit...
3/26/2010
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. ...
1/6/2008
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.
9/3/2010
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!!!!
2/27/2013
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...
3/5/2009
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.
6/2/2015
Delicious! I sauteed shallots for the mixture and used fresh chives from my garden instead of parsley. I put a tad of butter on top, sprinkled with pakrika (took someone's suggestion) before I...