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Stuffed Baked Fillets Creole Recipe
|Chopped onion||2 Tablespoon|
|Chopped celery||4 Tablespoon|
|Chopped green pepper||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Dried thyme||1 Pinch|
|Cooked crabmeat||1 Cup (16 tbs)|
|Cooked shrimp||1 Cup (16 tbs), cut into pieces|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Creole sauce||4 Tablespoon|
Serving size: Complete recipe
Calories 2958 Calories from Fat 1360
% Daily Value*
Total Fat 152 g234.4%
Saturated Fat 70.8 g353.8%
Trans Fat 0 g
Cholesterol 1008 mg
Sodium 7433 mg309.7%
Total Carbohydrates 146 g48.6%
Dietary Fiber 6.5 g25.8%
Sugars 48.8 g
Protein 245 g489.6%
Vitamin A 79.3% Vitamin C 114.8%
Calcium 70.4% Iron 43%
*Based on a 2000 Calorie diet
Stir in onion, celery, green pepper and cook until tender.
Stir in flour, keeping mixture as smooth as possible.
Add milk and cook until thickened.
Remove from heat and stir in all remaining ingredients, except the fillets.
Make a mound of the filling on each of the fillets, roll up ends, and attach with a toothpick.
Place in a shallow baking pan, leaving space between fillets.
Brush with melted butter and sprinkle with salt and paprika.
Bake in a preheated 350° oven for 15 minutes.
Then pour Creole Sauce over fish, reduce heat to 325°, and bake 30 minutes longer.