Sole with Seafood Imperial |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter or olive oil, divided |
1/4 cup diced green bell pepper |
1/4 cup diced red bell pepper |
1/2 pound fresh lump crabmeat |
1/2 pound cooked shrimp, peeled, deveined, and chopped |
1/4 pound broiled scallops, diced |
1/2 cup mayonnaise |
1/2 teaspoon dijon mustard |
1 teaspoon seafood seasoning |
3/4 teaspoon freshly ground black pepper, divided |
2 lemons |
2 tablespoons chopped fresh parsley |
6 (6-ounce) sole or flounder fillets |
1/2 teaspoon salt |
1 cup dry white wine |
simple lemon butter |
Directions:
1. Melt 2 tablespoons butter in a skillet over medium heat. Add bell peppers, and sauté 3 minutes or until tender.
2. Place peppers, crabmeat, shrimp, and scallops in a bowl; toss gently. Add mayonnaise, mustard, seafood seasoning, 1/2 teaspoon black pepper, juice of 1 lemon, and parsley; stir gently.
3. Spread seafood mixture evenly on fillets, and roll up. Arrange, seam side down, in a 13- x 9-inch baking dish. Melt remaining 2 tablespoons butter, and brush tops of rolled fillets. Season lightly with salt and remaining 1/4 teaspoon pepper. Squeeze remaining lemon over fillets. Pour wine into baking dish. Cover dish with aluminum foil; make several slits in foil to allow steam to escape.
4. Bake at 375º for 30 to 35 minutes or until fish flakes with a fork. Remove fillets with a slotted spoon to a platter. Serve with Simple Lemon Butter.
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