BAKED STUFFED FISH II Red Bream Recipe with Paneer Cheese Stuffing
Baked Stuffed Fish is my very own fusion recipe using Paneer or Chana, which is Indian Cottage Cheese and Spicy Mexican Cheese together. I don't think Paneer has been used to stuff fish & I thought that it was high time that someone created an Indian style recipe, which used both paneer & fish. I have used Red Bream fish for this recipe but normal Sea Bream fish would taste equally good. Sea Bream fish is also called Orata & Dorado & is a very meaty, delicious fish. I would have used a native Indian fish for this recipe, but due to the never- ending lockdown in the UK, I have been unable to go to my Indian supermarket, which happens to be quite far away from where I live & in a restricted area, with high levels of Covid-19 cases. One day, I hope to cook this recipe using a native Indian fish! Meanwhile you can try out this simple yet extremely flavorful recipe & let me know what you think!
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Label: Sound Idea
credit: cutestockfootage.com
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Stuffed Flounder with Scallops and Shrimp Recipe
Today I would like to share with you my Stuffed Flounder with Scallops and Shrimp recipe. This is one recipe I like to make on Christmas Eve.
Written recipe:
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Stuffed Catfish
First I seasoned my catfish with blackening seasoning, you get store made or make your own: Smoked Pap, Cayenne, Onion & Garlic Powder, Salt & Peppa, Italian Seasoning.
Then in a small mixing bowl I added shrimp, cream cheese, crawfish Tails, Lump Crab Meat, Shredded Pepper Jack Cheese & Cajun Seasoning. Mix Well
Placed Mixture on the flat side of one filet, and topped with other filet. . I closed em with toothpicks.
In skillet add 1 Tbsp butter, cook on both sides to blacken, flip carefully.
Place in baking pan, place two lemon slices or squirt lemon juice over filet. Bake on 375 until fully cooked. Keep checking & adding lemon juice so it doesn’t dry out.
Blackened seasoning I like : Magic Louisiana & zatarans
DELICIOUS Stuffed Basa Fillets - Baked to perfection
A delectable entree consisting of succulent crab and Italian seasoning, gourmet has never been so easy. Nonna shares some tips and tricks to ensure you are the star of the show at your next dinner party, or simple family time meal made into a decadent experience. Basa fillets are tasty on its own, now taken to the next level – baked and healthy – mangia!
INGREDIENTS
basa fish fillets – 3 (will make 6 portions)
eggs – 2
romano cheese – ½ cup
Italian parsley – ½ cup chopped
garlic – 1 clove, finely chopped
crab meat – 1 cup, chopped
panko crumbs – 1 cup
olive oil – for drizzle
DIRECTIONS
Prepare the stuffing: In a bowl add 1 cup of crab meat, 1 egg, ½ cup of romano cheese, ½ cup of Italian parsley and 1 finely chopped garlic clove – place mixture aside
Prepare your egg wash; beat one egg
Prepare the fillets; cut each fillet in half. Slice the fillets in various directions to complete flat and spread the fillet. Spread the stuffing across each fillet. Roll the fillet (watch Nonna for some good technique) and pierce the roll with a toothpick (leave the toothpick in until ready to eat). Dip the entire roll in the egg wash, then roll in the panko crumps. Place the completed roll in a parchment lined deep baking dish/pan. Drizzle each roll lightly with olive oil. In a preheated oven, bake the stuffed basa fillets at 400 degrees for 30 minutes.
Mangia! (don’t forget to remove the toothpicks!)
MUSIC
Sardana Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Snare Bounce Polka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Meatball Parade Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Baked stuffed flounder with shrimp and crabmeat
This baked flounder roll-ups are delicious and full of flavor,
and they are quite easy to prepare.
My family loves this recipe and I prepare it often,
I usually use fillets of fish such as flounder or sole,
and I serve them with rice pilaf and steamed vegetables.
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Ingredients for 4 servings:
1,1/2 pounds (700g) of fish fillets without skin or pin bones
flounder or sole or tilapia (or other flat white fish will do)
1 can (6.5 ounce)(200g)crabmeat drained and flaked
8 uncooked shrimp, peeled, deveined and chopped
1/2 small bell pepper finely chopped
1/2 small onion finely chopped
1/4 stalk celery finely chopped
2 cloves of garlic, finely chopped
2 tablespoons of olive oil
4 tablespoons melted butter, divided
1/2 cup (200g) of seasoned breadcrumbs
2 tablespoons chopped parsley
1/4 cup (100 ml) white wine, vegetable stock or water
1 large bay leafs
2 small lemons
1/4 teaspoon paprika
salt and pepper to taste
1 heaped tablespoon of mayonnaise
1 eggs, slightly beaten
1/4 teaspoon old bay seasoning
1 heaping tablespoon grated Parmesan (optional)
Instructions
Finely chop the vegetables and lightly fry in olive oil and butter.
When cooked, remove from heat and let cool, and add the crabmeat, breadcrumbs, mayonnaise,
the beaten egg, salt, pepper and chopped parsley.
Mix and spoon 1 spoonful of the filling on top of each fish fillet.
Wrap the fillet ends around the filling and pin with a wooden skewer
if necessary. (NOTE don't forget to remove the wooden skewers from the rolls before serving)
Place the fillets rolls on a lightly greased baking sheet.
Garnish with a little butter, water or white wine, breadcrumbs, lemon juice and paprika. Place in a preheated oven and cook for about 20 minutes at 375°f (180°c), or until the fish flakes easily. At the end of cooking, arrange the rolls on a serving plate, or individual serving and topped with a little of the lemon and butter sauce, sprinkle lightly with parsley and serve immediately with lemon slices and your favorite side dish.
STUFFED RED SNAPPER | recipe oven roasted stuffed fish caribbean style
2 red snapper
1 tsp old bay seasoning
1 tsp sazon seasoning
1 tsp complete seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp black pepper
2 tbsp green seasoning
1/4 cup oil
2 cups diced pumpkin
1 1/2 cups Chopped okra
6 cups Chopped callaoo
1 small diced onion
5 cloves garlic Chopped
1/2 /cup bell peppers Chopped
1 tsp old bay seasoning
1 tsp chicken bouillon
1 tsp complete seasoning
1/2 tsp black pepper
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