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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (349g) Recipe makes 4 servings |
||
| Calories 581 | ||
| Calories from Fat 283 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.5g | 48% | |
| Saturated Fat 16.0g | 80% | |
| Monounsaturated Fat 11.4g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 208mg | 69% | |
| Sodium 896mg | 37% | |
| Potassium 842mg | 24% | |
| Total Carbohydrate 19.5g | 6% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 2.6g | ||
| Protein 53.1g | 106% | |
Linda's Stuffed Haddock or Flounder
By: Linda's Busy Kitchen
Mar 26, 2007
Talk about delicious? Try this... I make this when I want something extra delicious for company... This recipe works well with ANY white fish...I don't care what you use... Great on fresh water fish, as well as ocean fish... It would also be good with Salmon or Swordfish too!
SERVES 4
Ingredients
- 2 lbs haddock fillets or other white fish, of your choice
- 1-2 lemon, juice of
- butter
- 36 Ritz crackers (1 sleeve)
- 1 (6 ounce) can crabmeat
- 1/2 cup butter, melted
Directions
1
Lay your fish filets out in a lg. casserole dish, or a 9x13" baking pan.2
Squirt with fresh lemon juice, and dot with pats of butter.3
Take the sleeve of Ritz crackers and crush finely in a bowl.4
Add crabmeat to it, and mix well.5
Add 1 stick of melted butter to it, and mix well.6
Spread a 1" thick layer over your fish fillets.7
Put in a preheated 350 oven, and bake for 20-25 mins., or until fish is no longer opague in the middle.8
Serve with fresh lemon squirted on top.
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- Main Ingredient > Seafood > Fish > Freshwater > Whitefish
- Main Ingredient > Seafood > Fish > Saltwater > Sole & Flounder
- Preparation > Time to Make > < 60 mins
- Occasion > Dinner Party
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef #839452
On Jun 14, 2008
This was fantastic! The Ritz cracker lemon butter combination is perfect for just about any seafood. I am going to experiment with this. Thanks for this one too Linda!
From: Let's Cook Lisa!
On Jun 4, 2008
I have been really wanting to have some fresh haddock, and stuffed is the best way I have ever had it in restaurants in the area, so I tried this recipe, because it looked easy to make. Not only was it easy but it was OUTSTANDING! Even my picky DD was raving about it, as she had her 2nd piece! I will be making this again and again now that I know how easy it is to make and how inexpensive it is to buy and make at home, compared to what you pay in the restaurants. A must try! Thanks so much for sharing Linda!
From: twissis
On Jul 18, 2007
This is an incredibly easy-to-fix seafood entree w/an absolutely yummy outcome! While definitely company-worthy, I made a full recipe as a 2-meal treat for DH & me. I used haddock, skipped the butter pats, used an 8 oz can of lump crabmeat & added Old Bay to the crabmeat stuffing mix. When done, there was a sizzling & lovely crab-flavored lemon butter sauce that I poured off & served in sml bowl to drizzle over the fillets. Thx for sharing this keeper & sure to be repeated recipe w/us. 
From: Ginny Sue
On Jan 27, 2008
I made a half-recipe of this, cutting everything in half except the crab, which I used the whole can. This was very good; definitely a company-worthy dish.
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