Recipe Archives->Fish->Stuffed Pollock

CRAB STUFFED POLLOCK OR FLOUNDER

2-2.5 lbs. fresh pollock or flounder fillets
1/4 cup chopped onion
1/4 cup margarine or butter, melted
7-oz. can crabmeat, drained
1/2 cup saltine crackers, crushed
2 tbsp. dried parsley
1/2 tsp. salt
Dash of pepper
Cheddar Cheese Topping (recipe follows)

Butter either 6 individual casserole dishes or one large 2 quart
dish. Lay half the filets in the bottom. Combine the onions, butter,
seasonings, crabmeat and crackers. Spread over fish. Place remaining
filets over the crabmeat  mixture.  Bake uncovered 25 minutes at
400 degrees F.

In a saucepan, while fish is cooking, melt 3 tbsp. butter. Stir in
3 tbsp. flour and 1/4 tsp. salt. Simmer until bubbly and smooth,
just a brief time.  Add 1-1/2 cup milk, stirring constantly until
it thickens. Stir in 1 cup grated Cheddar Cheese and stir until
cheese is all melted.  Remove casserole dish from oven after 25
min., pour cheese sauce over fish and return to oven. Cook about
5 minutes longer. Remove and serve.

Note: If using flounder, the crabmeat mixture can be rolled up in
the filets, rather than sandwiched between layers.

Printable version: stuffed-pollock.txt.