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OF THE 1940'S & 50'S






Rockfish with Seafood Stuffing

Submitted by: Barbara Williams

1 large (20 – 25 inch) whole rockfish, cleaned but with head still on or 3 to 4 large rockfish fillets
Salt and pepper to taste
5 Tbsp. butter
1/2 cup minced onion
1 clove garlic, chopped
1/2 pound scallops
1/2 cup dry white wine (If you cannot tolerate white wine, use an equal measure of apple cider)
1/4 cup lemon juice
1 pound back fin crab meat
1 pound shrimp, steamed, peeled and cut into small pieces
2 Tbsp. fresh parsley
1 Tbsp. Old Bay seasoning
1 cup seasoned bread crumbs
1/3 cup grated Parmesan cheese

If using whole rockfish, wash inside of fish and place it   In large baking dish.  If using fillets, cut each fillet down the middle but not all the way through.  Cut into the fillet on both sides of the initial cut down the middle to form a pocket.  Season the fish with salt and pepper.  Melt 4 Tbsp. of butter in a pan and sauté onion for a few minutes.  Add garlic and sauté for about one minute more.  Remove onion and garlic from pan and put into a large bowl.  Add the remaining 1 Tbsp. of butter to the pan and brown the scallops on both sides.  Remove scallops from pan, cut into small pieces and add to the bowl with the onion and garlic.  Add white wine, lemon juice, crab meat, shrimp, parsley and Old Bay seasoning and mix well.   Add just enough bread crumbs for the stuffing to hold together.  You may not need the entire cup. Stuff whole rockfish or fillets with stuffing.  Any extra stuffing can be packed around the rockfish in the baking dish.  Sprinkle with grated Parmesan cheese and bake

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