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Preparation. Preheat the oven to 350 degrees. Empty jumbo lump crab meat into a bowl and clean out any shells. In a small bowl, whip the egg yolk and Old Bay together until doubled in volume. Fold mayonnaise, Dijon, and Worcestershire into the mixture thoroughly.
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Preheat the oven to 425°F (220°C) with a rack in the center position. Line a half sheet pan with aluminum foil. Place the scaled, gutted, and butterflied rockfish on top of the aluminum foil. Season all sides and the fish cavity with kosher salt and freshly ground black pepper.
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Place on a large sheet of heavy-duty aluminum foil. Make certain it is large enough to allow the juices to remain in the fish to marinate without leaking. Sprinkle inside and outside the cavity with little seasoning salt, blackened seafood seasoning, black pepper, Old Bay and fresh lime juice. Wrap tightly, and marinate the rockfish 4 to 6 hours.
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Starting on the side with the crab mixture, roll up the fillet around the crab filling. Preheat oven to 400 degrees F. Lightly grease a baking dish. Place the rolled fish into the prepared dish open side down. Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.
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Preheat the oven to 350 F. Spray a small baking sheet with cooking spray. Heat a nonstick frying pan over medium heat till warm. Swirl the olive oil around in the pan, then add the onion, celery and garlic. Saute until the onion is tender and translucent. Meanwhile, drain the can of crab meat, reserving the juice.
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3. In a mixing bowl, combine mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, Old Bay seasoning, salt, black pepper, and egg. Mix well. 4. Add bread crumbs and crab meat to the mixing bowl and stir until well combined. 5. Stuff the mixture into the cavity of the rockfish and pat it down evenly. 6.
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Directions. Preheat oven to 400 degrees F. Lightly grease 8x8 baking dish. Mix bread crumbs, Old Bay, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise in mixing bowl. Gently stir in crabmeat trying not to break up crab chunks. Place the fish fillets on clean surface and spoon crab mixture onto one side.
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Directions. Preheat BBQ to 400 F for indirect cooking (optional preheat oven to 400 F on the middle rack) Coat the thinly sliced mini potatoes with a little olive oil, salt and pepper. Lay out the fish fillets skin side down, remove skin, and then lightly season the inside surface with salt and pepper. Place 1 slice of Monterey jack on each.
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4 (6 ounce) fillets rockfish. 2 tablespoons fresh parsley, finely chopped. 1/2 teaspoon dried mustard. 1/2 cup mayonnaise. 1/2 teaspoon seafood seasoning, such as Old Bay. 2 slices day-old white bread, cubed. 2 teaspoons fresh lemon juice. 2 tablespoons butter, softened. 0.125 teaspoon ground black pepper.
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Preheat your oven to 400F. Meanwhile, pat rockfish fillets dry with a tea towel or paper towel. Season with salt and pepper and arrange in a single layer on a rimmed baking sheet or baking dish. Lightly coat fillets with oil so that they don't stick, then dress with any sauces or spices. Transfer to oven and set timer for 10 to 12 minutes.
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Place one rockfish fillet skin side down on the bottom of a lightly greased baking dish. Spread stuffing mixture on the fillet and place remaining fillet on top skin side up. Bake at 350 degrees F for about 40 minutes. If you cannot find rockfish, feel free to substitute any other large fish such as bluefish, sea bass or flounder.
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Add remaining 1 tablespoon butter and green onion; cook and stir 1 minute. 3 Stir in cream mustard and remaining 1 teaspoon Old Bay. Bring to boil. Reduce heat to low; simmer 2 minutes or until slightly thickened. Stir in crabmeat. Return fish to skillet; cover. Cook 3 minutes longer or until fish flakes easily with a fork.
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Rinse and pat dry fish. Place 2 fillets in single layer, skin side down, in foil lined baking pan. Spoon crab mixture on each, cover with remaining fillets. Brush top with melted butter or oil. Sprinkle with paprika. Bake in 450 degree oven 20 minutes or until fish flakes easily when tested with fork. Makes 4 servings.
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Using a paper towel, pat the fish dry then coat completely with olive oil and place in a baking sheet lightly drizzled with olive oil. Rub in the salt, pepper, garlic, and thyme all over the fish. Place the slices from 1 ½ lemons on the bottom, top, and any nook and cranny. Cover with foil and bake for 15 minutes.
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Cut three diagonal slits about two inches apart. You only want to cut through the skin, not the flesh. Mix the herbs. Using a small bowl, mix the lemon juice with the oil, thyme, garlic powder, onion powder, herbs, and paprika. Drizzle the mixture all over the top of the fish. Now, it's time for Baking the Fish.
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Directions. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish. Mix the bread cubes, parsley, seafood seasoning, mustard, pepper, lemon juice, pepper sauce, butter, and mayonnaise together in a mixing bowl. Gently stir in the crabmeat until well blended, being careful not to break the crab chunks.
