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Serves: 4
Cooking Time: 25-35 minutes


    4 5 oz. haddock or flounder fillets, select the pieces that are as thick as possible so that a pocket can be made in each piece using a thin sharp knife
    2/3 cup crabmeat
    1/4 cup small diced celery
    2 tbsp. mayonnaise
    1/4 cup dry bread crumbs
    1/4 cup diced red bell pepper
    1 smll, finely minced garlic clove
    dash tabasco
    salt and pepper to taste
    1/4 cup small diced onions
    1/2 cup crab meat
    dash worcestetshire sauce

  1. Saute the pepper, onions, celery and garlic.
  2. Combine crabmeat with the remaining ingredients (except haddock) and mix well.
  3. Use your finger or a pastry bag fitted with a round tip, fill the cavity of each piece of fish. Season the stuffed pieces with additional salt and pepper.
  4. Place glass bowl on base, wire rack in glass bowl and lid on bowl. Preheat oven to 482°F for 6 minutes.
  5. Place the stuffed fish on the upper rack of the oven.
  6. Reduce temperature to 392°F and set timer to 35 minutes.
  7. After about 15 minutes, turn the fish over.
  8. Finish cooking untilthe fish flakes with a fork and the filling is hot.