Apr 302018
 

This week, I am featuring two fish recipes. With Louisiana’s abundance of water in the state, numerous species of fish are found in the local waters. Of course, you can substitute other species of fish if you don’t have what a recipe requires.

2 pounds Bass Fillets

2 tablespoons Butter

1 cup Onions, chopped

1 tablespoon Garlic, chopped

1/4 cup Bell Pepper, chopped

6 Mushrooms, chopped

2 teaspoons fresh Parsley, minced

1 teaspoon Fresh Thyme, chopped

1 teaspoon fresh Basil, chopped

1 teaspoon fresh Oregano, chopped

1/2 pound (26-30 count) Shrimp, peeled and deveined

1/2 cup Crabmeat, picked thru for shells

1/2 cup Breadcrumbs

1 Egg, slightly beaten

3/4 cup Sour Cream

1/2 cup White Wine

1 tablespoon Lemon Juice

Creole Seasoning to taste

Preheat oven to 400℉.

To prepare stuffing, melt butter in skillet and sauté, over medium heat, onions, garlic, bell pepper, and mushrooms until soft. Add parsley, thyme, basil, and oregano. Fold in shrimp and cook until they start to turn pink. Remove from heat and fold in crabmeat and breadcrumbs. Add beaten egg to mixture. Add lemon juice, wine and sour cream and mix to combine.

Place layer of fillets in an oven-proof pan or glass dish. Top with stuffing mixture. Top stuffing with another layer of fillets. Season with Creole Seasoning and bake for about 25 minutes or until done.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

 Leave a Reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

(required)

(required)