Shrimp and Artichoke-stuffed Fish

Shrimp and Artichoke-stuffed Fish Recipe

Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

This recipe for Shrimp and Artichoke-stuffed Fish is a delicious and elegant dish that is perfect for a special occasion or a fancy dinner at home. The combination of tender white fish, savory shrimp, and tangy artichokes creates a flavorful and satisfying meal that is sure to impress your guests.

History

The origins of this recipe are unclear, but it likely draws inspiration from Mediterranean cuisine, where seafood and artichokes are commonly paired together in dishes. The combination of flavors and textures in this recipe has been enjoyed by food lovers for generations.

Ingredients

Stuffing

1 medium onion, thinly sliced
1 garlic clove, minced
2 tbsp dry sherry or water
1 tsp olive oil
1 can (16 oz (454 g)) tomatoes, well drained and coarsely chopped
1 jar (14 oz (397 g)) water-packed artichoke hearts, well drained and coarsely chopped
6 oz (170 g) small cooked and peeled shrimp
2 tbsp finely chopped fresh parsley leaves
0.5 tsp dried basil leaves
0.25 tsp salt (optional)
0.13 tsp ground black pepper
1.5 cup seasoned crumb-style stuffing mix

Fish

1 lb (454 g) skinless mild white fish fillets
0.25 tsp salt
0.13 tsp ground black pepper
parsley sprigs (garnish)

How to prepare

Stuffing

Preheat the oven to 200°F (93°C).
In a 12-inch nonstick skillet, combine the onions, garlic, sherry or water, and oil.
Cook over medium heat, stirring frequently, for 5 to 6 minutes, or until the onions are tender.
Add the tomatoes, artichokes, shrimp, parsley, basil, salt (if using), and black pepper.
Stir to combine well.
Bring to a boil.
Cook for 3 to 4 minutes, or until the liquid has thickened and only about 0.25 cup remains.
Stir in the stuffing mix.
Reduce the heat and cook, stirring frequently, for an additional 2 minutes.
Transfer to a baking dish and keep warm in the oven.

Fish

Rinse out and dry the skillet.
Coat the pan with nonstick spray.
Sprinkle the fish with salt and pepper.
Working in batches, transfer the fish to the skillet.
Cook over medium heat for 3 to 6 minutes per side, or until cooked through.
Arrange the stuffing on a platter or on individual plates.
Top with the fish.
Garnish with the parsley.

Variations

For a gluten-free version of this recipe, you can use gluten-free stuffing mix or breadcrumbs.
You can also substitute the shrimp with crab meat or scallops for a different flavor profile.
If you prefer a vegetarian option, you can omit the shrimp and add extra artichokes or mushrooms to the stuffing mixture.

Cooking Tips & Tricks

Be sure to cook the onions until they are tender before adding the other ingredients to the stuffing. This will help to develop the flavors and ensure that the onions are not raw.

- When cooking the fish, be careful not to overcook it, as this can cause it to become dry and tough. Cook the fish just until it is opaque and flakes easily with a fork.

- If you prefer a spicier dish, you can add a pinch of red pepper flakes to the stuffing mixture for a little extra heat.

Serving Suggestions

This dish pairs well with a side of steamed vegetables or a fresh green salad. It can also be served with a side of rice or quinoa for a more filling meal.

Cooking Techniques

The key to this recipe is to cook the fish and stuffing separately and then combine them just before serving. This helps to ensure that the fish stays tender and flaky, while the stuffing stays moist and flavorful.

Ingredient Substitutions

If you don't have access to fresh fish, you can use frozen fish fillets instead. Just be sure to thaw them completely before cooking.

Make Ahead Tips

You can prepare the stuffing mixture ahead of time and store it in the refrigerator until you are ready to cook the fish. This can help to save time on the day of your meal.

Presentation Ideas

To make this dish look even more impressive, you can garnish it with a sprinkle of fresh herbs, such as chopped chives or dill. You can also serve it on a bed of sautéed spinach or roasted vegetables for a more elegant presentation.

Pairing Recommendations

This Shrimp and Artichoke-stuffed Fish recipe pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. You can also serve it with a light and refreshing cocktail, such as a gin and tonic or a mojito.

Storage and Reheating Instructions

Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place the fish and stuffing in a microwave-safe dish and heat on high for 1-2 minutes, or until warmed through.

Nutrition Information

Calories per serving

Each serving of this Shrimp and Artichoke-stuffed Fish recipe contains approximately 300 calories.

Carbohydrates

Each serving of this Shrimp and Artichoke-stuffed Fish recipe contains approximately 25 grams of carbohydrates.

Fats

Each serving of this recipe contains approximately 8 grams of fat.

Proteins

Each serving of this dish provides approximately 30 grams of protein.

Vitamins and minerals

This recipe is a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

This recipe contains shellfish (shrimp) and wheat (stuffing mix), so it may not be suitable for those with allergies to these ingredients.

Summary

Overall, this recipe is a balanced and nutritious meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This Shrimp and Artichoke-stuffed Fish recipe is a delicious and elegant dish that is perfect for a special occasion or a fancy dinner at home. With a flavorful stuffing made with shrimp, artichokes, and herbs, and tender white fish fillets, this dish is sure to impress your guests and leave them wanting more.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Shrimp and Artichoke-stuffed Fish. It was a warm summer day, and I was visiting my dear friend Marjorie, who always had the most amazing dishes up her sleeve. As soon as I walked into her kitchen, the aroma of garlic and butter filled the air, and I knew I was in for a treat.

Marjorie greeted me with a warm hug and a mischievous twinkle in her eye. "I have a new recipe to share with you, dear," she said, pulling out a weathered old cookbook from her shelf. She flipped through the pages until she found the one she was looking for and pointed to a picture of a beautifully plated dish of fish stuffed with shrimp and artichokes.

"This is one of my favorite recipes," Marjorie explained, her voice full of excitement. "It's a bit of a labor of love, but the flavors are incredible. I learned it from a dear friend of mine who used to live in Italy. She taught me all the secrets to making it just right."

I watched in awe as Marjorie gathered the ingredients and began to walk me through the recipe step by step. She showed me how to butterfly the fish, stuff it with a mixture of sautéed shrimp, artichokes, breadcrumbs, and herbs, and then bake it to perfection. The whole process was a work of art, and I knew I had to learn how to make it myself.

Over the next few weeks, I practiced making the Shrimp and Artichoke-stuffed Fish recipe over and over again, tweaking it here and there to suit my own tastes. Each time I made it, the dish brought back memories of that summer day in Marjorie's kitchen, and I felt a deep connection to the recipe and the people who had passed it down to me.

As time went on, I added my own twist to the recipe, incorporating ingredients that I loved and techniques that I had picked up along the way. I shared the dish with my family and friends, who all raved about its delicious flavors and unique presentation.

One day, my own daughter came to visit me in my kitchen as I was preparing the Shrimp and Artichoke-stuffed Fish for dinner. She watched me work with a curious expression on her face, and finally asked, "Where did you learn to make this dish, Mom?"

I smiled and told her the story of Marjorie and the old cookbook, of the Italian friend who had shared her secrets with us. I explained how the recipe had become a part of me, a cherished tradition that I was passing down to her now.

My daughter listened intently, and when I finished, she said, "I want to learn how to make this dish too, Mom. Will you teach me?"

Tears welled up in my eyes as I hugged her tightly. "Of course, my dear," I said. "I would be honored to pass this recipe down to you, to keep it alive for generations to come."

And so, I began to teach my daughter the art of making Shrimp and Artichoke-stuffed Fish, just as Marjorie had taught me so many years ago. Together, we worked side by side in the kitchen, laughing and sharing stories as we prepared the dish with love and care.

As we sat down to enjoy our meal that evening, I looked at my daughter with pride and joy. I knew that she would carry on the tradition of this special recipe, just as I had done before her. And I knew that, no matter where life took us, the flavors of the Shrimp and Artichoke-stuffed Fish would always bring us back to that warm summer day in Marjorie's kitchen, where it all began.