When you stuff fish, you expand the flavor profiles available with fish. It’s such a great way to make your fish dinner more interesting and flavorful. You can stuff a whole fish or wrap thin fillets around the stuffing and then bake or grill the fish as usual.
Whitefish is a freshwater fish that is commonly called Atlantic Cod, Halibut or Flounder. Whitefish, when cooked, are dry and compared to other fishes, the flesh of the whitefish is completely white.
Whitefish can be classified into different, unique species that can easily be identified according to their appearance and where they live.
These flaky white fish fillets are stuffed with a creamy shrimp filling and flavored with onion, garlic and spices. For something different I gave them a spicy hashbrown crust. This seafood dinner is just as tasty as it is eye appealing and definitely not dry.
- 375 gm frozen, shredded hashbrowns, thawed
- 3 Tbsp flour
- 35 gm mozzarella cheese, grated
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg, beaten
- 454 gm whitefish
- 1 Tbsp oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 300 gm shrimp meat or chopped shrimp
- 3 Tbsp cream cheese,
- 1 tsp Old Bay Seasoning to taste
- salt & pepper
- 2 Tbsp chives, finely chopped
Whitefish & Shrimp
- Thaw shredded hashbrowns on a paper towel. In a bowl, place the flour, cheese, onion, garlic, coriander, smoked paprika, salt & pepper & egg. Add 'dried' shredded hashbrowns. Using a fork, mix everything until combined being careful not to break up the hashbrowns. Set aside until stuffed fish is ready to be coated with the mixture.
- In a saucepan, add olive oil & heat . Add onions until they begin to soften & caramelize a bit then add garlic. Add shrimp pieces, cream cheese, seasonings & chives; stir until well incorporated. Remove mixture from heat & allow to cool.
- Lay out whitefish, remove all bones, skin & wash & dry thoroughly. Place fillets between two pieces of plastic wrap & pound gently to flatten a bit for easier rolling. Lay on work surface & divide shrimp mixture between the two fillets & spread until it is even.
- Preheat oven to 375 F.
- Roll up each fillet with the seam side down in a greased baking dish. Spoon hashbrown mixture over stuffed fillets. Press down coating to ensures it adheres well to top & sides of each stuffed fillet.
- Bake for about 45 minutes or until fish flakes easily. Cut each fillet in half to make four servings. Nice to serve with a few roasted cherry tomatoes & a side of guacamole.