Stuffed Baked Fillets Creole
|Chopped onion||2 Tablespoon|
|Chopped celery||4 Tablespoon|
|Chopped green pepper||2 Tablespoon|
|Milk||1⁄2 Cup (8 tbs)|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Dried thyme||1 Pinch|
|Cooked crabmeat||1 Cup (16 tbs)|
|Cooked shrimp||1 Cup (16 tbs), cut into pieces|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 1⁄2 Teaspoon|
|Creole sauce||4 Tablespoon|
Melt butter in a saucepan.
Stir in onion, celery, green pepper and cook until tender.
Stir in flour, keeping mixture as smooth as possible.
Add milk and cook until thickened.
Remove from heat and stir in all remaining ingredients, except the fillets.
Make a mound of the filling on each of the fillets, roll up ends, and attach with a toothpick.
Place in a shallow baking pan, leaving space between fillets.
Brush with melted butter and sprinkle with salt and paprika.
Bake in a preheated 350° oven for 15 minutes.
Then pour Creole Sauce over fish, reduce heat to 325°, and bake 30 minutes longer.