Skip to main content New this month
Get the Allrecipes magazine

Chesapeake Bay Stuffed Rockfish

Rated as 4.58 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 544 cals
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
  2. 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.
  3. 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.
  4. Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.

Nutrition Facts


Per Serving: 544 calories; 31.9 g fat; 8.6 g carbohydrates; 53.2 g protein; 151 mg cholesterol; 792 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 16
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Pretty good

Most helpful
Most positive
Least positive
Newest

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...

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. ...

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 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...

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.

made these for my friend Kara and me we loved it

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...