Chesapeake Bay Stuffed Rockfish

  • Recipe By
  • Published Jun 24th
  • Ready In30m
  • Servings4
  • Calories544
People along the Chesapeake can be tight-lipped with their crab imperial recipes. I coaxed this one out of a old waterman. Substitute sole or flounder when Pacific rockfish is not in season.

Chesapeake Bay Stuffed Rockfish Ingredients

The following are the ingredients needed to make delicious Chesapeake Bay Stuffed Rockfish for 4 servings:

  • 2 slices day-old white bread, cubed
  • 2 tablespoons fresh parsley, finely chopped
  • 1/2 teaspoon seafood seasoning, such as Old Bay™
  • 1/2 teaspoon dried mustard
  • 1/8 teaspoon ground black pepper
  • 2 teaspoons fresh lemon juice
  • 2 dashes liquid hot pepper sauce, such as Tabasco™
  • 2 tablespoons butter, softened
  • 1/2 cup mayonnaise
  • 1 pound fresh lump crabmeat
  • 4 (6 ounce) fillets rockfish

Chesapeake Bay Stuffed Rockfish Cooking Instructions

  • Prep15m
  • Cook15m
  • Ready In30m

To cook Chesapeake Bay Stuffed Rockfish, you need about 15 minutes of preparation time. The time needed to cook this Chesapeake Bay Stuffed Rockfish is about 15 minutes , and you can serve your Chesapeake Bay Stuffed Rockfish within 30 minutes . The following are the steps to cook Chesapeake Bay Stuffed Rockfish easily:

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 baking dish.
  2. 2 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.
  3. 3 Place the fish fillets on a clean surface, and spoon 1/4 of the crab mixture onto one side. Starting on the side with the crab mixture, roll up the fillet around the crab filling. Place the rolled fish into the prepared dish open side down.
  4. 4 Bake in preheated oven until light brown and bubbly, and fish flakes with a fork, about 15 minutes.

Nutrition Facts

Per Serving: 544 calories; 31.9 grams of fat; 8.6 grams of carbohydrates; 53.2 grams of protein; 151 milligrams of cholesterol; 792 milligrams of sodium.

  1. Jun 2nd 2015

    Delicious! I sauteed shallots for the mixture and used fresh chives from my garden instead of parsley. I put a tad of butter on top, sprinkled with pakrika (took someone's suggestion) befo ...

  2. Feb 27th 2013

    This was a wonderful dish. My Dad has had radiation for prostate cancer and can't have hot/spicy stuff, so I left out the hot sauce. But it was delicious and flavorful all the same. I was af ...

  3. Jan 5th 2012

    made these for my friend Kara and me we loved it

  4. Sep 3rd 2010

    AMAZING! Seriously I have never made fish before but my husband caught Rockfish a week ago when he went deep sea fishing. This recipe was easy, fun and delicious!!!!

  5. Jun 15th 2010

    Delicious! I wasn't really able to roll the rockfish, so simply topped the crab mixture over the fish and baked it flat. I added a bit extra Old Bay, lemon juice and tabasco at the end for a ...

  6. Mar 26th 2010

    I give the stuffing 5 stars but the fish only 3. I took the advice of one reviewer and used only about 2/3 of the crab. (I used imitation since I'm in Colorado). It was very yummy but ric ...

  7. Mar 5th 2009

    This was really rich. I think if I made this again I would only use 1/2 pound of fresh lump crabmeat. Two of my family members enjoyed it and two said they would not want to have it again.

  8. Mar 2nd 2009

    Very good!!! Added chives on top for extra flavor.

  9. Jan 6th 2008

    I live on the Chesapeake Bay (Virginia) and this is pretty good! I used freshly caught rockfish from my next door neighbor. I will certainly try it again.