(Preparation time about 15 minutes, cooking time 8 minutes)
6 tbsps. unsalted butter
1 tbsp. crushed garlic
2 tbsps. chopped fresh oregano
1 cup of shredded crabmeat, about 8 oz.
1 cup chopped cooked shrimp, about 7 or 8 (1/4 lb.)
¼ cup Italian –flavored breadcrumbs
½ tsp. celery seed
½ tsp. hot Hungarian paprika plus extra
4 fillets Grey Sole or any other firm, thin white fish such as Flounder, about ¼ lb each
¾ cup dry white wine
For the Crabmeat/Shrimp Stuffing:
1. Melt 3 tbsps. of the butter in a small sauce pan on medium heat.
2. Add the garlic and sauté lightly, do not let brown.
3. Stir in the oregano.
4. Add the shrimp & crabmeat.
5. Stir in the breadcrumbs, celery seed and ½ teaspoon of paprika.
6. Cook the mixture on medium for about 3 to 4 minutes to blend the flavors.
For the Stuffed Fillets:
1. Lay the fillets out on a cutting board, with the narrow end toward you.
2. Spoon the stuffing onto the fillets, leaving about ¾ inch clear from either end.
3. Gently roll up each fillet starting from the narrow end. Secure each roll with 2 toothpicks.
4. Sprinkle each roll with the additional paprika.
5. Melt the remaining 3 tablespoons of butter on high heat in a non-stick sauté pan with a cover.
6. When the butter is bubbling, gently add the rolled fillets and reduce heat to medium.
7. Saute the fillets on three sides, turning each fillet 1/3 of a turn after 1 minute, for a total of 3 minutes.
8. Return heat to high, add the wine, bring to a boil, cover and cook for 5 minutes more.
9. Carefully transfer the fish to individual plates and spoon the remaining gravy and loose stuffing over each fillet.
Serve with steamed asparagus, dressed with butter and lemon, and a dry white wine such as Sancerre or Sauvignon Blanc.