Red Snapper Rolls Elegance |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Coming from the Yucatan peninsula many years ago, this has been a favorite amongst my guests for decades. I have also substituted other fish such as orange roughey, turbot, sole or even tilapia. My favorite is still the red snapper. Ingredients:
1/4 cup chopped sweet onion |
4 tablespoons butter |
1/2 lb fresh mushrooms or 1 (3 ounce) can chopped mushrooms |
1 (6 ounce) package frozen crab (thawed and drained) or 6 ounces fresh crabs |
2 tablespoons snipped fresh parsley |
2 lbs fresh red snapper fillets (stuffing is enough for 4 fillets) |
3 tablespoons butter |
3 tablespoons flour |
1 1/2 cups milk (or milk and mushroom liquid to equal 1 1/2 cups) |
1/3 cup dry white wine |
4 ounces grated swiss cheese ('1 cup) |
Directions:
1. In medium skillet, saute onions in butter until tender but not brown.
2. Stir in mushrooms (save liquid if using canned), crab, and parsely.
3. Cook until thoroughly warmed throughout.
4. Spread mixture over rinsed and patted dry filets. Roll up and secure with toothpicks.
5. Place seam side down in baking dish.
6. In saucepan, melt butter, blend in flour.
7. Add milk (or milk and mushroom liquid) and cheese (save small amount to use later).
8. Add wine.
9. Cook and stir constantly until thick. (Allow 1 minute at simmer.).
10. Pour over filets.
11. Bake 400F for 25 minutes, uncovered.
12. Sprinkle with remaining cheese and paprika
13. Bake 10 more minutes.
14. A little sprig of fresh dill weed adds a nice presentation to the finished filet.
15. Serve with rice pilaf, Columbia-Crest Semillon Wine and a fresh salad of your choosing Enjoy with your special guests or loved ones.
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