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Prep Time: 40 Minutes Cook Time: 35 Minutes |
Ready In: 75 Minutes Servings: 8 |
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One of my favorite fish recipes. This is easy to make and tastes wonderful. A great dish for any night or something special for company. Ingredients:
1 cup chopped onion |
2 (4 1/4 ounce) cans shrimp, rinsed and drained |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
2 tablespoons butter or 2 tablespoons margarine |
1/2 lb fresh cooked crabmeat or 1/2 lb fresh cooked canned crabmeat, drained and cartilage removed |
2 1/2 lbs sole fillets or 2 1/2 lbs flounder fillets or 2 1/2 lbs orange roughy fillets |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted |
1/3 cup chicken broth |
2 tablespoons water |
2/3 cup shredded cheddar cheese (, i perfer sharp) |
2 tablespoons minced fresh parsley (optional) |
cooked wild rice |
Directions:
1. In a saucepan, sauté onion, shrimp, and mushrooms in butter until onion is tender.
2. Add crabmeat; heat through.
3. Sprinkle fillets with salt, pepper and paprika.
4. Spoon crabmeat mixture on fillets; roll up lengthwise and fasten with a toothpick.
5. Place in a greased 13x9x2-inch baking dish.
6. Combine the soup, broth and water; blend until smooth.
7. Pour over fillets.
8. Sprinkle with cheese.
9. Cover and bake at 400° for 30 minutes.
10. Sprinkle with parsley; return to the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.
11. Serve over rice if desired.
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