Stuffed Filet Fish

Fifteen 7 to 9 oz catfish filets (other fish may be substituted)
1 lb crab meat, claw meat is fine
1 lb peeled shrimp, chop if large
2 cups celery, chopped fine
1 cup white onions, chopped fine
1 cup white wine
Salt, white pepper, red pepper to taste
Crushed bay leaf, oregano, thyme, basic (equal amounts to taste, usually 1 tsp each)
1/4 lb butter or margarine
2 eggs, beaten
Bread crumbs, 1 loaf french bread dried and crushed

Saute celery, bell pepper and onion in butter until soft, add seasonings to taste. Add crab meat, shrimp and 1/2 of the wine, cook for a few minutes until shrimp are pink. Turn off heat. Add bread crumbs to mixture and mix well. Add eggs and again mix well. Mixture should be rather moist, if a little dry add remaining wine to mixture to soften.

Wrap filet of fish around and over mound of dressing (mount is approximately 1/2 cup). Can be frozen at this point to cook in future. Sprinkle paprika for color and baste with butter. Bake in 350F oven covered for 15 minutes. Occasionally lift cover and baste. Uncover and bake five more minutes or until fish flakes easily with fork.

Optional cooking method - microwave for 6 minutes on high while covered.

Return To:

Cajun Country -- New Iberia, Louisiana