1¼ lbs. cod fillets (you can also use Flounder or Tilapia), season to taste with sea salt, pepper, and Old Bay® seasoning
Stuffing:
½ lb. shrimp, raw, deveined and chopped
1½ tsp. finely minced shallot
4 Tbsp. light butter
¼ c. finely diced celery
½ tsp. dill weed
½ tsp. minced chives (I use garlic chives)
1/8 tsp. sea salt
1/8 tsp. cayenne pepper
2 tsp. Sake (or white wine)
¼ tsp. Old Bay® seasoning
½ c. seafood stock (recipe below, although you can use chicken stock in a pinch)
1½ c. fresh, soft bread crumbs (I use an Asiago Cheese Bread)
Directions:
1 Sauté the shallot, celery, and all seasonings in the butter and Sake until translucent. Add chopped shrimp and seafood stock. Simmer until shrimp is pink. Pour over fresh bread crumbs and add seafood stock if necessary.
2 Spread stuffing onto fish fillets and roll, using toothpicks to secure.
3 Place rolled fish on a broiler pan
4 Bake 350o F for 12 mins.
5 Remove and pour a mixture of 2 Tbsp. light butter, ¼ tsp. lemon juice, and shaved bread to thicken) over the top.
6 Broil on High until the top is browned—approx 6 mins. (watch it closely).
Seafood stock is easy to make. Keep the shells, heads, and tails from your shrimp and boil in 1 c. water over low heat with some Old Bay® seasoning and a bay leaf (you will want to reduce the water by half).
