Seafood Stuffed Turban Of Trout

Course : Cajun
Serves: 6
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1 dash Louisiana gold pepper sauce
1/4 cup diced garlic
1 teaspoon salt and cracked pepper to taste
1 cup chopped red bell pepper
3/4 cup melted butter
1 cup chopped green bell pepper
3/4 cup white wine
1 cup chopped celery
3/4 cup water
1 cup chopped onions
1 tablespoon paprika
3/4 cup melted butter
1/4 cup chopped parsley
2 pounds white or claw crabmeat
2 cups seasoned Italian bread crumbs
6 fillets trout or other white fish -- (5 to 7) fillets 5 ounce

Preparation / Directions:

Preheat oven to 375F. In a heavy bottom Sauté pan, melt butter over medium high heat. Add onions, celery, bell peppers, and garlic. Sauté until vegetables are wilted, approximately three to five minutes. Add crabmeat and blend well into vegetable mixture. Continue to cook until juices are rendered from vegetables and crabmeat. Season to taste, using salt and pepper. Remove from heat and sprinkle in bread crumbs, a little at a time, until proper consistency is achieved. Stuffing should not be too dry. Adjust seasonings if necessary. Place an equal amount of stuffing in each catfish fillet. Roll fillets into turban shape and secure with toothpicks. In another Sauté pan melt butter over medium high heat. Place fish in baking pan then add water and wine. Sprinkle with paprika, and season to taste using salt, pepper and Louisiana Gold. Bake for fifteen minutes or until golden brown.

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