Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Seafood Stuffed Haddock


  • Author: A Foodie Affair

Ingredients

Scale
  • 1 pound or so Haddock, or other white fish
  • 3 really good sized Dry Sea Scallops, chopped into small pieces
  • 1 cup milk
  • 3/4 stack Ritz or Town House or other buttery type crackers
  • 1/2 stick Butter, melted
  • 1/4 tsp Worcestershire Sauce
  • 1/2 Tsp fresh Lemon Juice
  • 1 Tbsp Milk
  • 1/2 tsp Dried Parsley
  • 1/2 tsp. Dry Sherry (the real thing… not the cooking wines you see n the supermarket)

Instructions

  1. Preheat oven to 375 degrees F.
  2. Rinse and using paper towels, pat dry fish filets.
  3. Place in a baking dish, and add milk. Let sit for 15 minutes or so while making stuffing.
  4. Using a zipper type plastic bag and a rolling pin, crush crackers.
  5. Place in a large bowl, add butter, Worcestershire, lemon juice, milk, parsley and dry sherry. Add dry cracker crumbs to the wet mixture. Add chopped scallops.
  6. Remove fish filets from milk, and with paper towels, pat dry.
  7. Place approx. 1/4 cup stuffing mixture on fillet about 3 inches from one end. Carefully roll fish filet. Carefully place rolled fish into a baking dish sprayed with some non-stick cooking spray. If you would like to try and add more stuffing to the already rolled fish, you can add by sticking some stuffing in to the middle with your hands.
  8. You can sprinkle some additional dry crumbs on the top of the fish if you’d like, or even a small amount of bread crumbs, or nothing at all.
  9. Bake for approx. 25 minutes or so, or until an instant read thermometer reads 145 degrees.