SAGO STUFFED CRAB CRUSTED GROUPER

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Sago Stuffed Crab Crusted Grouper image

A crispy stuffed baked fish topped with a cheesy crab and pepper mixture. Easy to make, and nice to look at.

Provided by docholliday

Categories     Lobster

Time 1h45m

Yield 12 6 0z stuffed Grouper Fillets, 10 serving(s)

Number Of Ingredients 38

12 (6 ounce) grouper fillets
3/8 cup parmesan flavored breadcrumbs
3/8 cup red bell pepper, chopped
3/8 cup yellow bell pepper, chopped
6 green onions, chopped
3/4 jalapeno pepper, seeded and minced
3/4 cup butter, melted
1 lb fresh crabmeat, drained and flaked
3/8 cup mozzarella cheese, shredded
3/4 cup unsalted butter
1/4 cup onion, finely chopped
8 (13 -15 count) raw shrimp, chopped
14 ounces lobster tail meat
3 tablespoons all-purpose flour
3 tablespoons clam broth
3 cups heavy cream
2 pinches cayenne pepper
3/8 cup sherry wine
2 pinches salt
2 pinches pepper
2 pinches paprika
1 cup unsalted butter
1 cup Spanish onion, chopped
2 tablespoons Spanish onions, chopped
1 cup carrot, chopped
2 tablespoons carrots, chopped
1 cup celery, chopped
2 tablespoons celery, chopped
4 1/2 tablespoons fresh thyme (leaves only)
3/4 cup sherry wine
1 cup clam juice, reduced
2 tablespoons clam juice, reduced
1 1/4 cups shrimp, chopped
3 pinches salt and pepper
4 1/2 cups plain breadcrumbs
24 red bell peppers, sliced in thin slivers
24 yellow bell peppers, sliced in thin slivers
24 green onion tops

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Topping:.
  • In a medium bowl, stir together the 3/8 cups flavored bread crumbs, red pepper, yellow pepper, 6 green onions, 3/4 jalapeno, 1 1/2 stick butter, crabmeat, and 3/8 cup mozzarella cheese.
  • Shrimp and Lobster Butter Cream Sauce:.
  • In a heavy saucepan, melt 3/4 stick of the butter and saute' the 1/4 cup onions until they turn translucent. Add the 8 shrimp and chopped lobster. Saute' until pink. Add the 3 Tbsp flour and saute' for three minutes. Add clam stock and the remaining 3/4 stick butter. Slowly pour in 1-1/2 cup of the heavy cream while stirring. Then add the 2 pinches cayenne pepper, and when it begins to thicken, add the remaining 1-1/2 cup cream. Finish with the 3/8 cups sherry and season with 2 pinches of salt, pepper and paprika.
  • Grouper Stuffing:.
  • In a heavy stock pot, saute' the Spanish onions, carrots, celery and thyme in the 2 sticks butter until the onions are translucent. Add the shrimp and clam reduction then saute' until the shrimp are pink. Add the 3/4 cup sherry, salt and pepper. Remove from heat and stir in the plain breadcrumbs until all of the liquid is absorbed and it can be formed into balls that are tacky, but will not fall apart.
  • Stuffed Grouper:.
  • First, cut a piece of grouper to an individual 6 oz serving. Be sure that there are no bones in the fillet. Make a vertical cut down the center of the fillet to 1/4 inch from the bottom, being sure not to cut through the fillet. To form one large pocket, make two horizontal cuts on the inside on either side of the first cut. Stuff this pocket with 4 oz of grouper stuffing. or cut grouper into two 3 ounces pieces and place stuffing between pieces.
  • Arrange grouper fillets in a single layer in a baking dish (three 9x13 inch) or broiling pan and filled with 1/2 inch of water. Spread the crumb topping evenly over the fish.
  • Bake until fish is easily flaked with a fork and stuffing is golden brown (approximately 15-30 minutes). If you have thin fillets, you may broil for 10 minutes instead of baking.
  • Transfer to a plate on a bed of spinach en branche (also posted), decorate with slivers and spoon on the shrimp and lobster butter cream sauce to cover. Serve immediately.

Nutrition Facts : Calories 1535.5, Fat 81.5, SaturatedFat 47.7, Cholesterol 472.2, Sodium 1544.7, Carbohydrate 97.3, Fiber 13.9, Sugar 19.4, Protein 82.8

Al Araji
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This dish looks so delicious! I can't wait to try it.


Piper Rascona
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How long can I store the leftovers in the refrigerator?


Dullal Hasan
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Can I make this dish ahead of time and reheat it later?


Aqeel Ibrahim
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I don't have any sago. Can I use another type of starch, such as rice or potatoes?


Abdul Hannan Sadiq
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I'm allergic to crab. Can I substitute another type of seafood, such as shrimp or lobster?


HUMASHA MEDIA
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This dish is perfect for a special occasion. It's sure to impress your guests.


Bzongo Hamza
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I love how this dish combines different flavors and textures. It's a real treat for the senses.


Price Arif
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This recipe is a keeper! I'll definitely be making it again and again.


Semata Livingstone
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Overall, this dish was a bit disappointing. I wouldn't recommend it.


Md Viay
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The grouper was a bit overcooked. I would recommend cooking it for a shorter amount of time.


BLOOD- MAN
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The crab and sago stuffing was a bit bland for my taste. I would have liked it to be more flavorful.


Jan Khan
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I was a bit skeptical about the sago, but it actually worked really well in this dish. It added a nice texture and flavor.


Omolemo
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This dish is a must-try for seafood lovers. The combination of flavors is simply amazing.


MARVIN PETERSEN
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The crab-stuffed grouper was a hit at my dinner party. Everyone raved about it!


Luluwa Gibbs
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I followed the recipe exactly and the dish turned out perfectly. I'll definitely be making this again.


Qatuk Wesley
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This recipe was easy to follow and the results were impressive. My family loved it!


Ahtsham Farooq
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I'm not usually a fan of fish, but this dish was absolutely delicious! The crab and sago stuffing was the perfect complement to the grouper.


Indu Shrestha
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This dish was a delightful culinary experience. The combination of sago, crab, and grouper created a symphony of flavors that tantalized my taste buds.