Creamed Spinach and Crab Stuffed Redfish
Perfect for an every day dinner or fancy meal!
Servings: 4 people
Ingredients
- 2 redfish fillets skinless, cut in half vertically*
- creamed spinach
- 1/2 lb crab meat cooked; whatever crab is your favorite
- salt and pepper to taste
- 1/2 C panko
- 4 T Cajun seasoning
- grated parmesan to sprinkle tops of fish with
- toothpicks to hold your fish closed while cooking
Instructions
- Preheat oven to 350°F.
- Line a cookie sheet with aluminum foil and grease it (I used Pam).
- Fold crab meat into your creamed spinach.
- Cut a slit in your fish fillets like you would a po'boy sandwich (not all the way through).
- Season all sides of your fish with salt and pepper to taste. (Pro tip: a pinch of Cajun seasoning in addition to the salt and pepper is delicious for an added kick)
- Stuff each of the fillets with a large helping of the crab creamed spinach mixture. If they are overflowing, that is okay. Use toothpicks to hold them shut. If there is extra creamed spinach serve it with the fish for an added side. It is freaking delicious.
- In a separate small dish combine the panko and cajun seasoning.
- Generously sprinkle the tops of the toothpick secured fish with the panko seasoning mixture.
- Sprinkle a bit of parmesan cheese over the panko mixture (1/4 to 1/2 T).
- Cook for ~20 min or until done.
- Switch the heat to hi broil and carefully watch for ~2 min or until the panko becomes a golden brown.
- Enjoy!
Notes
*With the fish horizontal to you, cut straight down in the middle (perpendicular to you) in order to create two chunky filets.