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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Seafood was a staple for my large family when I was growing up. Inspired by my mother's delicious meals, I developed this recipe. The fish is moist and flavorful, and the sauce is so good over rice. As I do when serving this dish, you'll get many compliments and recipe requests. Winnie Higgins, Salisbury, Maryland Ingredients:
1 cup chopped onion |
2 cans (6 ounces each) small shrimp, rinsed and drained |
1 jar (4-1/2 ounces) sliced mushrooms, drained |
2 tablespoons butter |
1/2 pound fresh cooked or canned crabmeat, drained and cartilage removed |
8 sole or flounder fillets (2 to 2-1/2 pounds) |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon paprika |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1/3 cup chicken broth |
2 tablespoons water |
2/3 cup shredded cheddar cheese |
2 tablespoons minced fresh parsley |
cooked wild, brown or white rice or a mixture, optional |
Directions:
1. In a large saucepan, saute the onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick.
2. Place in a greased 13-in. x 9-in. baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese.
3. Cover and bake at 400° for 30 minutes. Sprinkle with parsley; return to the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork. Serve with rice if desired. Yield: 8 servings.
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