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Crab-Topped Fish Fillets are elegant enough for company but truly no-fuss. "We live in south Florida, where fish is abundant," writes Mary Tuthill of F. Myers Beach. "We like to get together with friends in the afternoon, so I often need to whip up a quick dinner when we get home. This special fish is one of my husband's favorites."
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Nutritional Analysis: 1 serving equals 457 calories, 31 g fat (5 g saturated fat), 90 mg cholesterol, 585 mg sodium, 2 g carbohydrate, 1 g fiber, 40 g protein.
Originally published as Crab-Topped Fish Fillets in Taste of Home October/November 2001, p9
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Dec. 04, 2012 by ldaluz
Easy and very good!! I don't like fish very much but this is one recipe I will make again!
Reviewed on Feb. 16, 2011 by JackieMG
I've made this a couple of times for myself (as I'm a widow & live alone) & it is delicious! I use cod filets & shredded mild cheddar/jack cheese or shredded mozzarella cheese & do not use nuts, as I don't care for any kind of nuts w/seafood.
Reviewed on Oct. 03, 2010 by katlaydee3
Loved this recipe! I used Orange Roughy and followed the recipe exactly. Quick and easy, will make again for sure.
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