Veracruz Style Crab Filled Fish Rolls Recipe
Ingredients
6 fish fillets (such as red snapper or sole), cut into long, thin slices
Juice of 1 lemon or lime
1/2 cup milk
2 tablespoons olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 small tomato, peeled and chopped
1 teaspoon minced parsley
1 teaspoon salt
Dash of pepper
1/4 pound crab meat, shredded
1/4 pound shredded Monterey Jack
1 cup dairy sour cream
1 egg yolk
1/4 pound butter or margarine
Directions
Rinse fish; rub with lemon or lime juice; soak in milk.
Meanwhile, heat olive oil in a small skillet.
Saute onion and garlic in oil; add tomato and cook until no longer juicy.
Remove from heat and stir in parsley, salt, and pepper.
Add crab meat and 1/3 of the cheese and mix well.
Remove fish from milk and pat dry with paper towels.
Place a small amount of crab meat filling on one end of fillet and roll up, as for a jelly roll.
Place fish rolls in one layer in a greased baking dish.
Beat sour cream with egg yolk and pour over fish.
Dot with butter.
Sprinkle remaining cheese over top.
Bake at 350°F until golden brown and cheese is melted (about 20 minutes).
Meanwhile, heat olive oil in a small skillet.
Saute onion and garlic in oil; add tomato and cook until no longer juicy.
Remove from heat and stir in parsley, salt, and pepper.
Add crab meat and 1/3 of the cheese and mix well.
Remove fish from milk and pat dry with paper towels.
Place a small amount of crab meat filling on one end of fillet and roll up, as for a jelly roll.
Place fish rolls in one layer in a greased baking dish.
Beat sour cream with egg yolk and pour over fish.
Dot with butter.
Sprinkle remaining cheese over top.
Bake at 350°F until golden brown and cheese is melted (about 20 minutes).
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
