Monday, April 30, 2012

Shrimp & Scallion Stuffed Sole with Lemon Dill Seasoning

YIELD: Serves 4
  • 1-2 tbs.lemon pepper 
  • 1  tsp.celery salt
  • 2  tbs.  Fresh parsley
  • 2 tsp. dill
  • 1 tsp onion powder
 Mix seasonings all together.
  • 1-2 tbs. extra-virgin olive oil
  • 1/4 c. zucchini, diced
  • 1/4 c. scallions, chopped (I like vidalla onions better)
  • 4 oz. shrimp, peeled & deveined
  • 1 tbs. bread crumbs
  • 4 fillets sole (or tilapia) 3-4 ounces each
  • 1 c. white wine (or stock)
  • 1/4 c.creme fraiche or sour cream
  • sea salt to taste
In a deep sauté pan with a lid, heat the olive oil over medium heat. Sauté the zucchini until soft, then add the scallions and shrimp and cook until shrimps turn opaque

Transfer to a small bowl and stir in the bread crumbs and the dry seasoning mix, reserving a 1/4 or so for the sauce.

Lay the fish fillets on a prep surface and lightly salt. Place 1/4 of the shrimp mixture in the middle of each fillet. Wrap the thicker end of the fillet over the stuffing while folding the thinner end over to meet and cover the first. Secure each fillet with a toothpick.

Place the 4 stuffed fish fillets back in the sauté pan. Pour in the wine and bring to a boil, then cover and reduce heat to a simmer. Cook for about 12 minutes (about 7 min. if using Tilapia) or until the fish turns opaque. Remove the stuffed fillets to a warm plate.

Boil the remaining liquid and the remaining seasoning mix until it reduces to 1/4 cup. Remove from heat and stir in the crème fraiche or sour cream. Garnish each portion with 2 tablespoons of the mixture and serve. 

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