Thursday, February 4, 2010

Almond Crusted Stuffed Haddock with Shrimp in Wine Butter

A buttery wine sauce swimming around a white fish that has been stuffed with shrimp, bread crumbs, garlic, that melts in your mouth.

Cook till almonds are browned nicely and fish is flakey.
After pouring the wine sauce on the bottom and save a little to pour on the almonds.

Spoon the bread crumbs on top of the fish.

Lay the shrimp on top of the fish.

Make sure to get the extra large deveined and cleaned shrimp with tails on.



2 pounds of Haddock, Cod or other firm white fish
1 cup of Italian flavored bread crumbs
1 stick of butter
1/2 cup of extra virgin olive oil
1 cup of white wine recommended Chablis
1 clove minced garlic
1/2 teaspoon garlic powder
1/4 teaspoon black pepper, cayenne pepper and salt
2 tablespoons of lemon juice
18 shrimp cleaned deveined with tails attached
1 cup of slivered almonds
Directions
Cut fish into 6 to 8 inch pieces. Line them in a baking pan that is at least 2 inches deep. In a bowl mix bread crumbs, garlic, spices, and 1/4 cup of olive oil, set aside. Lay shrimp on top of each piece of fish. Spread breadcrumb mixture over fish. Add sliced almonds on top of each piece of fish. In a seperate bowl, mix wine, lemon juice, butter and the rest of the olive oil and pour around fish, reserving a little for the top and drizzle butter sauce over almonds.
Bake at 350 until almonds are browned and fish flakes with fork..around 35 to 45 minutes
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