When Fish is too Thin to Stuff.

One of the most popular recipes on this food blog is my copycat recipe of Salmon Stuffed with Crabmeat; well, it's using imitation crabmeat, but the main product is found in most warehouse markets such as BJ's, Costco and Sam's Club.  As I've often written before, my husband and I enjoy eating seafood, so when I was able to find fresh halibut and lump crabmeat at Smith's Market in Price, Utah; I took advantage.  Actually, Smith's has a large selection of fresh seafood, so we filled up a small cooler with halibut, cod, catfish, crabmeat and salmon.  I keep emailing the corporate offices and ask them to open up a store in Monticello, Utah; but nothing so far and this area certainly needs a bigger supermarket with more to offer.

Anyway, I was going to try and stuff the halibut with a crabmeat stuffing, but the pieces of fish were just too thin.  I didn't give up the idea though, just altered it a bit with delicious results.

Crab Topped Halibut

 Ingredients:

2 Tbsp. olive oil

1 and ½ cups lump crab meat
½ cup diced mushrooms
¼ cup plain bread crumbs
¼ tsp. ground black pepper
½ tsp. dried dill
¼ tsp. paprika
1 Tbsp. dried parsley
½ tsp. dried thyme
½ cup mayonnaise
5-6 (4 oz.) portions skinless, boneless halibut (or firm white fish, like cod or scrod)

 

 

Preparation:

Preheat oven to 400F; brush bottom and sides of 2 quart baking dish with olive oil.

 

 

 

 

In a medium bowl, mix together crab meat, mushrooms, bread crumbs, herbs, spices and mayonnaise gently to not break up the crab meat.

 

 

 

 

 

Lay fish (skin side up) in baking dish; spread mixture from bowl over fish, covering all portions and extending out to sides of baking dish.

 

 

 

Bake for 15-20 minutes; until fish is flaky.  Use spatula to “cut” topping around each portion before putting onto a plate.

Makes 5-6 servings.

Mary Cokenour