Chunks of crab meat are combined with bread and a range of seasonings before being stuffed into rockfish or any other boneless white fish fillets you may have.
Delicious! I wasn't really able to roll the rockfish, so simply topped the crab mixture over the fish and baked it flat. I added a bit extra Old Bay, lemon juice and tabasco at the end for additional flavor. - 15 Jun 2010 (Review from Allrecipes USA and Canada)
I give the stuffing 5 stars but the fish only 3. I took the advice of one reviewer and used only about 2/3 of the crab. (I used imitation since I'm in Colorado). It was very yummy but rich. The fish however was bland. I did salt and pepper it before I stuffed it even though the recipe didn't say to. When it was almost done baking I sprinkled some paprika on the top to give some color. It looked sickly without it. Next time I will use some Old Bay on the fish itself. Overall very good and I will make it again. The family loved it. UPDATE: 6 YEARS LATER..... I happened to find crab meat and rockfish on sale in the same week and remembered this recipe. (We live in CO so it's a big deal). This time I did not use but about 3/4 of the crab meat. I seasoned the fish with Old Bay before rolling. Then I just buttered, salted, and peppered the tops before baking. The fish was done before the filling was really hot. Make sure you leave your filling out at room temp for a little while so it is not stone cold. To give the tops some color I broiled it for a few minutes. Then the Piece de Resistance was the "Wine Sauce for Seafood" recipe that I poured on top of each piece as served. Wonderful! - 26 Mar 2010 (Review from Allrecipes USA and Canada)
I live on the Chesapeake Bay (Virginia) and this is pretty good! I used freshly caught rockfish from my next door neighbor. I will certainly try it again. - 06 Jan 2008 (Review from Allrecipes USA and Canada)