Stuffed Fish

    Stuffing a whole fish is a great way to prepare freshly caught fish. Recipes use a variety of ingredients to stuff with from chilis, couscous to feta.

    23 Recipes




    Global Cuisine

    7 reviews

    A perfect nibble or party snack, stuffed mushrooms are always popular. This recipe uses tinned tuna and Swiss cheese.

    Recipe by: Mrs. D

    41 reviews

    Swordfish is very special fish and the steaks should be treated right! Try this barbecued version which is stuffed with feta and spinach.

    Recipe by: Valerie

    2 reviews

    I was surprised when I looked that there was no recipe for 'roll mops' on the site. A grave omission! So here is my version. Other fish can be used. I have seen versions for trout fillets but herring is still the traditional fish to use.

    Recipe by: hippychris

    8 reviews

    We call this "poor man's prawns." Serve on a bed of lettuce leaves with toothpicks, and make sure plenty of cocktail sauce is available!

    Recipe by: WALLEN

    No reviews

    These couscous-stuffed sardines can be prepared earlier in the day and keep in the refrigerator. Easy and delicious.

    Recipe by: Zoƫ Harpham

    61 reviews

    Cajun seasoned flounder is baked whole in the oven with stuffing containing crabmeat, prawns and butter fried onion and celery.


    34 reviews

    For a real seafood treat, try these fresh flounder fillets filled with cocktail prawns and baked. This recipe can be doubled, or even tripled.

    Recipe by: CHRISTYJ

    No reviews

    This is a Malaysian stuffed chilli known as 'Solok Lada'. Green chillies are stuffed with a mackerel filling before being poached in coconut milk.

    Recipe by: Suhara

    117 reviews

    This is a great tasting fish meal for anyone on a diet - it's very low fat! Serve it with rice and steamed vegetables.

    Recipe by: dakota kelly

    18 reviews

    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.

    Recipe by: Chesapeake Baybe

    2 / 3

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