Baked Stuffed Redfish

Baked Stuffed Redfish Recipe with Crab and Shrimp | Delicious Seafood Dish

Preparation time: 30 minutes | Cooking time: 1 hour and 15 minutes | Servings: 4

Introduction

Baked Stuffed Redfish is a classic dish that combines the rich flavors of the sea with the hearty, comforting taste of a home-cooked meal. This recipe is a celebration of the redfish, a species known for its firm texture and mild flavor, making it an ideal canvas for a variety of ingredients. The dish is elevated with a savory stuffing and a tomato-based gravy, creating a meal that is both flavorful and satisfying. Whether you're a seasoned chef or a home cook looking to try something new, this recipe offers a delightful culinary experience.

History

The tradition of stuffing and baking fish is one that spans many cultures and centuries. Specifically, the Baked Stuffed Redfish recipe has its roots in coastal cuisines where seafood is a staple. Over time, it has evolved, incorporating local ingredients and cooking techniques. This particular recipe reflects a blend of influences, showcasing the versatility of redfish and the creativity of cooks who have adapted the dish to their tastes and available ingredients.

Ingredients

1 can of tomato paste
1 can of whole tomatoes
4 cloves of garlic, chopped
2 green onions, chopped
1 bell pepper, chopped
1 onion, chopped
salt and pepper to taste
1 large redfish
0.33 cup of chopped parsley
lemon slices

Stuffing

0.75 can of plain bread crumbs
1 small can of crab meat
1 cup of cooked chopped shrimp
2 green onions, chopped
salt and red pepper to taste

How to prepare

To make a roux, melt a large spoonful of margarine and add half a cup of flour. Cook until browned, then add garlic, bell pepper, and onions. Cook for a few minutes.
Stir in tomato paste, tomatoes, and enough water to create a medium-thick gravy.
Season the mixture well with your preferred spices.
Continue cooking for approximately 1 hour, adding more water as needed.
Begin by washing and drying the fish.
Season the inside and outside of the fish with salt and pepper.
Stuff the fish with a mixture made by combining the stuffing ingredients and enough milk to bind it together.
Place the fish in a roasting pan.
Pour the tomato gravy over the fish and bake uncovered in a preheated 325°F oven for about 45 minutes.
Baste the fish frequently during the cooking process.
When the fish is almost cooked, garnish the top with parsley and lemon slices.

Variations

This recipe can be adapted in numerous ways to suit different tastes or dietary requirements. For a gluten-free version, use gluten-free bread crumbs for the stuffing. To make it vegetarian, substitute the meat and seafood with a mixture of mushrooms, lentils, and nuts for the stuffing.

Cooking Tips & Tricks

To ensure the best results, select a fresh redfish, looking for clear eyes and a clean smell as indicators of freshness. When preparing the stuffing, aim for a moist but not soggy consistency, which will help it bind together inside the fish. For the tomato gravy, cooking it slowly allows the flavors to deepen and meld together. Basting the fish as it bakes keeps it moist and infuses it with the rich flavors of the gravy.

Serving Suggestions

Serve the Baked Stuffed Redfish with a side of steamed vegetables or a light salad to complement the rich flavors of the fish and stuffing. A side of rice or quinoa can also be a great addition to soak up the delicious tomato gravy.

Cooking Techniques

The key techniques in this recipe include making a roux for the gravy, which involves cooking flour and fat together until browned, and baking, which requires careful temperature control and timing to ensure the fish is cooked through but remains moist.

Ingredient Substitutions

If redfish is not available, other firm white fish like snapper or grouper can be used as substitutes. For a dairy-free version, use a plant-based milk to bind the stuffing together.

Make Ahead Tips

The tomato gravy and stuffing can be prepared ahead of time and refrigerated until ready to use. This can save time and make the final assembly and baking of the fish quicker and more convenient.

Presentation Ideas

Garnish the baked fish with fresh parsley and lemon slices for a burst of color and flavor. Serving the fish on a platter surrounded by the vegetables used in the recipe can also create an appealing and appetizing presentation.

Pairing Recommendations

A light white wine, such as a Sauvignon Blanc or Pinot Grigio, pairs beautifully with the flavors of the Baked Stuffed Redfish. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the dish well.

Storage and Reheating Instructions

Leftover Baked Stuffed Redfish can be stored in an airtight container in the refrigerator for up to two days. To reheat, place in a covered dish in a preheated oven at 325°F until warmed through, being careful not to overcook the fish.

Nutrition Information

Calories per serving

The calorie content per serving of Baked Stuffed Redfish will vary depending on the size of the fish and the specific ingredients used. However, it is generally considered a moderately calorie-dense meal, suitable for those looking for a satisfying yet balanced option.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being the tomato paste, whole tomatoes, and bread crumbs used in the stuffing. The total carbohydrate content will vary depending on the specific ingredients used but is generally moderate, making this dish suitable for those monitoring their carbohydrate intake.

Fats

The fats in this recipe come from the small can of meat in the stuffing, the margarine used in the roux, and naturally from the redfish itself. While redfish is not particularly high in fat, the addition of these ingredients contributes to the dish's overall fat content. Opting for lean meat and using less margarine can help reduce the fat content if desired.

Proteins

Redfish is an excellent source of high-quality protein, and the addition of shrimp and meat in the stuffing further increases the protein content of this dish. This makes Baked Stuffed Redfish a great option for those looking to increase their protein intake.

Vitamins and minerals

This recipe is rich in vitamins and minerals, thanks to the variety of vegetables and seafood used. Tomatoes, bell peppers, and onions provide vitamins C and A, while the redfish and shrimp offer B vitamins and essential minerals like selenium and phosphorus.

Alergens

Common allergens in this recipe include seafood (redfish and shrimp) and wheat (from the bread crumbs). Those with allergies to these ingredients should exercise caution or seek alternative recipes.

Summary

Baked Stuffed Redfish offers a balanced nutritional profile, with moderate amounts of carbohydrates and fats, high protein content, and a good range of vitamins and minerals. It is a wholesome dish that can fit into various dietary preferences and needs.

Summary

Baked Stuffed Redfish is a flavorful and nutritious dish that showcases the versatility of seafood. With its rich history and the ability to adapt to various dietary needs and preferences, it's a recipe that can bring a taste of the coast to any table. Whether you're looking to impress guests or simply enjoy a delicious meal at home, this recipe offers a satisfying and wholesome option.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer day and I was visiting my dear friend Clara, who lived down by the bay. As we sat by the water, she pulled out a tattered old cookbook and began flipping through the pages. When she landed on the recipe for Baked Stuffed Redfish, her eyes lit up with excitement.

Clara explained to me that this recipe had been passed down through her family for generations. It was a special dish that they would make on special occasions, like birthdays or holidays. The combination of fresh redfish, savory stuffing, and tangy lemon sauce was simply irresistible.

As I watched Clara prepare the dish, I was entranced by her skill and expertise in the kitchen. She moved with a grace and confidence that only comes from years of experience. Her hands worked quickly and deftly, chopping vegetables, mixing seasonings, and stuffing the delicate redfish with care.

I asked Clara where she had learned to make such a delicious dish, and she smiled warmly at me. "Oh, my dear, I learned this recipe from my grandmother," she said. "She was a master in the kitchen, always whipping up the most delectable meals. I spent countless hours by her side, learning her secrets and techniques."

As we sat down to enjoy the Baked Stuffed Redfish, I marveled at the flavors that exploded in my mouth. The tender fish, the savory stuffing, and the tangy lemon sauce all melded together in perfect harmony. It was a meal that I would never forget.

After that day, I begged Clara to teach me how to make the dish myself. She agreed without hesitation, and we spent many afternoons together in her cozy kitchen, perfecting the recipe. I soaked up every bit of knowledge she shared with me, from the proper way to season the fish to the best technique for stuffing it just right.

As the years went by, I made the Baked Stuffed Redfish for my own family and friends. It became a staple at our dinner table, a dish that brought us all together and created lasting memories. I shared the recipe with anyone who would listen, passing down the tradition just as Clara had done for me.

Now, as I look back on those days spent with Clara and the countless meals we shared together, I am filled with gratitude. She not only taught me how to make a delicious dish, but she also showed me the joy that comes from sharing food with loved ones. Cooking has always been a passion of mine, and I owe it all to her.

The recipe for Baked Stuffed Redfish will always hold a special place in my heart. It represents the bond between generations, the love and care that goes into preparing a meal for those we hold dear. And every time I make it, I am reminded of Clara and the lessons she taught me in her humble kitchen by the bay.