Your microwave will make fast and delicious work of this super way to
serve fish!
| 1 - 1 1/2 lb. Orange Ruffie or thin fillets of fish | 1 - 2 oz. jar pimiento, drained |
| 1/2 cup finely chopped onion | 1/2 tsp. seasoned salt |
| 1/2 cup finely chopped celery | 1 Tbs. worcestershire sauce |
| 1/4 cup finely chopped green or red bell pepper | 1/4 cup dry sherry, white wine or chicken broth |
| 8 Tbs. butter, divided | 1/4 tsp. paprika |
| 4 oz. crab meat or 5 oz. imitation crab, shredded | 2 Tbs. fresh lemon juice |
| 1 cup dry bread crumbs |
In a micro-safe dish combine onion, celery, pepper and 5 Tbs. butter. Cover and microwave on HI for 3-4 minutes or until veggies are tender. Drain crab and remove any pieces of shell. If you are using the imitation, cut it finely to resemble real crab. Add crab, bread crumbs, pimiento, seasoned salt and worcestershire to onion mixture. Mix well. Place half the fish fillets on a *microwave rack in baking dish. Divide and place stuffing mixture on fillets. Place other half of fish fillets on top of stuffing mixture, making a sort of “sandwich”. Add lemon juice to remaining melted butter; drizzle over fish. Sprinkle with paprika. Microwave covered with **wax paper, on HI for 5 minutes per pound. Let fish have 5 minutes standing time and enjoy!! Garnish with slices of lemon and minced scallions. Serves 4-6.
NOTE: * Cooking fish on a rack (plastic ones are available) keeps the fish from cooking in its own liquid. It produces a better piece of fish. **When you cover foods with wax paper you are letting steam escape. If you cover this with plastic wrap, the pressure the steam creates during cooking makes the fish fillets fall apart. Covering milk based casseroles such as scalloped potatoes with wax paper, keeps that steam from building up, preventing boiling over and making a mess. I like to pass these little tips along as I was a microwave cooking teaching for twelve years.