Sole with Seafood Imperial

Recipe from

Coastal Living

Ingredients

1/4 cup butter or olive oil, divided
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1/2 pound fresh lump crabmeat
1/2 pound cooked shrimp, peeled, deveined, and chopped
1/4 pound broiled scallops, diced
1/2 cup mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon seafood seasoning
3/4 teaspoon freshly ground black pepper, divided
2 lemons
2 tablespoons chopped fresh parsley
6 (6-ounce) sole or flounder fillets
1/2 teaspoon salt
1 cup dry white wine

Preparation

Melt 2 tablespoons butter in a skillet over medium heat. Add bell peppers, and sauté 3 minutes or until tender.

Place peppers, crabmeat, shrimp, and scallops in a bowl; toss gently. Add mayonnaise, mustard, seafood seasoning, 1/2 teaspoon black pepper, juice of 1 lemon, and parsley; stir gently.

Spread seafood mixture evenly on fillets, and roll up. Arrange, seam side down, in a 13- x 9-inch baking dish. Melt remaining 2 tablespoons butter, and brush tops of rolled fillets. Season lightly with salt and remaining 1/4 teaspoon pepper. Squeeze remaining lemon over fillets. Pour wine into baking dish. Cover dish with aluminum foil; make several slits in foil to allow steam to escape.

Bake at 375º for 30 to 35 minutes or until fish flakes with a fork. Remove fillets with a slotted spoon to a platter. Serve with Simple Lemon Butter.

Note:

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note