Crab & Shrimp Stuffed Sole
TOTAL TIME: Prep: 25 min. Grill: 15 min.
YIELD: 4 servings.
The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. —Bryn Namavari, Chicago, Illinois
Ingredients
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1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
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1/2 cup chopped cooked peeled shrimp
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1/4 cup soft bread crumbs
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1/4 cup butter, melted, divided
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2 tablespoons whipped cream cheese
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2 teaspoons minced chives
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1 garlic clove, minced
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1 teaspoon grated lemon zest
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1 teaspoon minced fresh parsley
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4 sole fillets (6 ounces each)
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1-1/2 cups cherry tomatoes
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2 tablespoons dry white wine or chicken broth
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2 tablespoons lemon juice
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1/2 teaspoon salt
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1/2 teaspoon pepper
Directions
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1.
In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon zest and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks.
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2.
Place each fillet on a double thickness of heavy-duty foil (about 18x12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly.
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3.
Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts
1 packet: 363 calories, 16g fat (9g saturated fat), 184mg cholesterol, 728mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 46g protein.
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