Thursday, September 2, 2010

Crab Stuffed Sole with Spinach Rice

This is an easy dinner to make for a special night. It looks nice and tastes delicious!

3 sole filets, or tilapia
¼ red bell pepper, minced
1 garlic clove, minced
1 can of fancy white crab, drained
1 egg
½ cup bread crumbs
1 Tbsp chives, minced
Herbed goat cheese chunks
Bunch of asparagus
1 cup of long grained basmati rice
2 cups chicken broth
½ cup frozen chopped spinach
1-2 sprigs of green onion, chopped
1 tsp EVOO
Lemon pepper

Heat oven to 350 degrees. Season one side of fish with lemon pepper and salt. In a sauce pan over med-high heat, sauté peppers and garlic in a little EVOO. Once peppers are fork tender, move to a dish and let cool. When the dinner is almost done sauté asparagus in the same pan for 3-4 minutes until fork tender.

In a medium mixing bowl, combine crab, egg, bread crumbs, chives, goat cheese with cooled peppers and garlic. Lay fish seasoned side down. Top fish with crab mixture and roll. Add to casserole dish, seam side down.

In a 8 x 8 greased casserole dish, bake fish for 30 minutes, covered. Cook until fish flakes easily.

In a rice cooker, add rice, broth, EVOO and S&P. When rice is almost done, 10-15 minutes later, add spinach and green onions, mix together and continue cooking until done.

Plate rice, add asparagus and top with stuffed fish. Enjoy with a nice glass of white wine.

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