Fish fillets are always a special meal. There are so many creative ways to fry, bake, poach, or broil the healthy fillets. No matter how many ways you have prepared fish, we are always on the hunt for something new. Here is a unique fillet dish that will roll onto you next fish meal platter.

STUFFED FISH FILETS

½ pound of imitation crab meat, or real crab meat. You can also use almost any chopped seafood for the filling. Try shrimp, scallops, or all three. In a pinch, at camp, I have used canned shrimp and artificial crab.

½ cup of Panko or Italian flavored breadcrumbs

1 celery stalk finely chopped

3 tbsp. of mayonnaise

1 tsp of Worcestershire sauce

½ tsp of onion powder

½ tsp. of fresh ground pepper

4 flat filets of fish (1 ½ lbs.)

2 tbsp of butter, melted

¼ tsp. of Paprika    You can also swap out the spices for Old Bay seafood seasoning

STUFFING    To make the filler, cut the seafood into ¼ inch pieces. Add some diced scallions or spring onions. Sauté the mixture and add spice to taste. Now add an equal amount of the breadcrumbs or panko. The mixture will become thick and paste like.

To stuff the filets, you have a choice of stuffing the rolled filets like a Jelly roll, or tooth pick the filet ends together and make a rolled wheel or cup like ring. Fill with the stuffing.

For a Jelly roll, place the filled, rolled filet seam side down onto a broiling tray. For the ring, fill the wheel and set onto the tray. Keep the wheel smaller rather than bigger. Maybe 3-4 inches in diameter for a 2 small fillet wheel. 

I have made this dish in the oven under the broiler and in an air fryer. I also tried to deep fry the stuffed jelly rolls, secured with toothpicks and string, in the deep fryer.

Broil the stuffed fillets for about 10 minutes. When the filets flake, the rolls are done.

If you prefer to bake the wheels or rolls, place onto a baking dish and bake at 375 degrees. Spray the tray and filets with a spray oil. I also drizzle the melted butter on top and sprinkle a bit of Old Bay spice. Bake for 25 minutes and serve immediately.

At camp, I have placed the fish fillet rolls into a foil packet and cooked over the coals.

Other variations for the stuffing that I have seen, or tried, including stuffing the filet with mac n cheese, mashed potatoes, bread stuffing, and cooked pork fried rice. You can prepare your own tartar or favorite seafood sauce to drizzle on top. Serve with fresh vegetables or your favorite fish side dish.

Presentation is important so add the rolls onto a special looking plate with the sides. Be creative and roll out your own ideas.

 Filets will never look the same after these wheely good stuffed gems. 

Montana Grant