Wednesday, April 8, 2015

Baked Fish, Scallops, or Shrimp yummy in so many ways

Haddock topped with Crumbs oh yummm   ..........Is it summer yet?


My all time favorite is my recipe I created based on the flavors of my Seafood Casserole
It isn't a quick  fix, make it a day or two ahead, pop it in the fridge
till your ready to bake fish or scallops

my Mom makes the classic Ritz Crackers, butter, garlic powder 
it's so classic local Fish Markets sell it.

 

When crunched for time I love a simple delicious stuffing I got for
scallops from Yankee Magazine.

Once I had  extra toasted sliced almonds that needed a home
 added them to the Yankee Magazine stuffing 
Very Awesomeness! 


My oldest child loves a bacon cornbread stuffing
I adapted from the Fisherman's Wives Cookbook 
bacon - what's not to love.

 
Shrimp (raw) is also great baked with stuffing
kitty thinks it's great straight up
 
 

Scallops are best prepared with my recipe or Yankee Magazines
the scallops would be lost in the bacon & cornbread stuffing


Pat your seafood dry really, really, well  or to much liquid will be in the pan
and you will have steamed soggy fish


Stick them in the oven at 450 for 4 minutes to brown them
watch them closely burnt wouldn't be good after all the work you did


 
My Favorite Baked Stuffed Fish

3tbs parmesan cheese
1 stick  butter (1/2 cup)
1 red pepper minced
1  celery stalk minced
1-2 garlic cloves crushed depending on taste
1    package  Glutino Cheddar Crackers or 1 sleeve Ritz Crackers
Splash of Sherry to taste
1 1/2  pound   fish - haddock, cod, scallops, and or shrimp

Preheat oven to 350 degrees.  Melt butter, add red pepper, celery, garlic sauté till translucent.  Mincing is important you want the red pepper & celery to be more like seasonings.  Then add crushed crackers and parmesan cheese. A splash of sherry or white wine gives great zing.  Lay fish in a baking dish then spread stuffing mixture over the top.  Bake 350 degrees for 30 minutes. 
If the top isn't crunchy put oven on 450 degrees put the fish in and brown maybe a minute depends on your oven - watch closely you do not want it to burn.

This stuffing is even better when made at least a day before using
when ready spread on fish, scallops or shrimp.

Classic Baked Stuffed Fish

Recipe By : Mom

1      stick         butter (1/2 cup)
3/4  package    Ritz Crackers  - I crush Glutino's Crackers & sprinkle with coarse salt before baking
1      pound      fish, haddock,  cod, or shrimp
garlic to taste

Preheat oven to 350 degrees.  Melt butter in a small saucepan, add garlic and crushed crackers.  Layer fish then crackers, if using a gluten free cracker sprinkle with coarse salt.  Bake 350 degrees for 30 minutes.  Sprinkle with lemon juice.

(Adapted from Yankee Magazine)
Baked Scallops or Haddock
2 pounds scallops (sea ) or Haddock, or shrimp
1/2 cup (1 stick) butter, melted
1/4 cup grated Parmesan cheese
1 cup crushed Ritz crackers - I use Glutino's Gluten Free Crumbs or crushed rice krispies
1 tablespoon lemon juice  or red wine vinegar
1/4 teaspoon pepper
1/4 teaspoon garlic
1 tablespoon dry  white wine   or dry sherry
red pepper flakes optional

Directions:

Preheat the oven to 325 degrees F. Wash the scallops and pat dry. Place in a buttered 8-inch baking dish. Mix together the remaining ingredients and spoon on top of the scallops. Cover the dish and bake for 20 minutes. Uncover turn oven to 450 Cook another 4- 8 minutes to brown the top.  Watch closely every oven is different and you do not wan to burn your crumbs.  Serve hot
Add 1/2 cup toasted sliced almonds for an out of this World Stuffing

(Adapted from Fisherman's Wives Cookbook)
Baked Fillets with Stuffing 

4 cups day old bread, cubed  - I use my gluten free cornbread I've cubed & dried for stuffing

use a stove top or other bread stuffing mix just watch the seasonings if the mix you use is already seasoned
½ cup minced celery
½ teaspoon salt
1tsp poultry seasoning
(6) 8 oz fillets, Pollock   - I use haddock
¼ cup minced onion
½ cup melted butter
¼ tsp pepper
1 cup broth, I use chicken or clam juice
1/2 cup bacon cooked and crumbled

Thaw fish if it's frozen, pat dry.  Saute onion and celery in ¼ cup butter or bacon fat.  Mix with bread, 1/4 cup crumbled bacon,  add seasoning, toss.  Add broth about ¼ cup at a time and mix well.  Stuffing should be moist not to soggy.  ( I added 1 egg to keep moist but that is the gluten free part of me.)  Spread stuffing in thin layers in a greased shallow baking pan.  Arrange fish on top of stuffing.  Mix remaining butter (I used bacon fat if there was enough) and bacon sprinkle over fish.  Bake in moderate oven 350 degrees 35-40 minutes.
serve with buttered squash and fried onions
squash Lia likes is buttercup and then acorn.