I bought Black Cod right off the boat this morning at the Farmers’ Market. They filleted it right there! It was amazingly tender and delicious. John uses this filling with Dover Sole as well.
Crab-filled Black Cod
Preheat oven to 325 degrees.
In a small saucepan, sautee:
3 Tablespoons Butter
1 Tablespoon fresh Dill
6 Green Onions, thinly sliced
When Onions begin to soften, stir in:
1 6-ounce can Crab Meat
1/4 teaspoon Old Bay Seasoning
1 teaspoon Lemon Juice
Continue to stir until well-blended.
Place an oblong baking dish in the oven with 2 Tablespoons of Butter just long enough for the Butter to melt.
The Black Cod fillets were long and thin, so John cut them in half which gave us 4 nice pieces of fish.
Place each fillet in the buttered pan and divide the crab filling equally among the fillets and roll them up – using a toothpick to secure, if necessary.
Place 1/2 Tablespoon Butter on top of each fish roll, and sprinkle them with:
1/4 Cup Dry White Wine
Bake for 20 minutes until fish is flaky and white throughout.
This is a repeat on my blog, but an absolute summer favorite that takes advantage of the freshest vegetables. Tonight, we used Penne Rigati pasta.
Alstroemeria, Geraniums, and Variegated Mint from our garden.
These recipes are provided for your personal use. If you publish them, or re-post them, please give me credit. Grazie e Buon Appetito!