Crab & Shrimp Stuffed Sole |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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:
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed |
1/2 cup chopped cooked peeled shrimp |
1/4 cup soft bread crumbs |
1/4 cup butter, melted, divided |
2 tablespoons whipped cream cheese |
2 teaspoons minced chives |
1 garlic clove, minced |
1 teaspoon grated lemon peel |
1 teaspoon minced fresh parsley |
4 sole fillets (6 ounces each) |
1-1/2 cups cherry tomatoes |
2 tablespoons dry white wine or chicken broth |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon peel and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks.
2. Place each fillet on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly.
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. Yield: 4 servings.
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