INGREDIENTS:
- 6 5-7 ounce trout or other white fish fillets
- 2 cups seasoned Italian bread crumbs
- 2 lbs white or claw crabmeat
- 1/4 cup chopped parsley
- 3/4 cup melted butter
- 1 tbsp paprika
- 1 cup chopped onions
- 3/4 cup water
- 1 cup chopped celery
- 3/4 cup white wine
- 1 cup chopped green bell pepper
- 3/4 cup melted butter
- 1 cup chopped red bell pepper
- salt and cracked pepper to taste
- 1/4 cup diced garlic
- dash of Louisiana Gold Pepper Sauce
METHOD:
Preheat oven to 375 degrees F. In a heavy bottom saute pan, melt
butter over medium high heat. Add onions, celery, bell peppers,
and garlic. Saute until vegetables are wilted, approximately three
to five minutes. Add crabmeat and blend well into vegetable mixture.
Continue to cook until juices are rendered from vegetables and crabmeat.
Season to taste, using salt and pepper. Remove from heat and sprinkle
in bread crumbs, a little at a time, until proper consistency is
achieved. Stuffing should not be too dry. Adjust seasonings if necessary.
Place an equal amount of stuffing in each catfish fillet. Roll fillets
into turban shape and secure with toothpicks. In another saute pan
melt butter over medium high heat. Place fish in baking pan then
add water and wine. Sprinkle with paprika, and season to taste using
salt, pepper and Louisiana Gold. Bake for fifteen minutes or until
golden brown. |
