Crab Stuffed Orange Roughy Fillets

4  orange roughy fillets
1 teaspoon salt
1/2 teaspoon freshly-ground white pepper
2 cups Crab Stuffing; (see below)
1/2 cup white wine
1/4 cup water

1 cup crab meat; cleaned
2 tablespoons red pepper; minced
2 tablespoons green onions; minced
2 tablespoons celery; minced
1/4 cup Butter
1 1/2 cups soft white bread cubes
1 tablespoon lemon juice

1 1/4 cups Chardonnay or other dry white wine
1/3 cup shallots; chopped
3/4 cup whipping cream

Lay fillets flat, more attractive side down, and sprinkle with salt and pepper.  Place about 1/3 cup stuffing on each fillet and roll up from widest end; secure with toothpicks.  Arrange in a buttered shallow casserole, add wine and water, cover loosely, and bake 20 minutes in a preheated 375 degree oven.

Lift rolls to a heated deep platter with a slotted spoon, cover, and keep warm.  Strain cooking liquid and reserve.

Stir-fry red pepper, scallions and celery in butter in a skillet over moderate heat 2 to 3 minutes.  Add bread cubes and stir-fry until lightly browned.  Off heat, add lemon juice and toss lightly to mix.

Boil wine, shallots and juices from fish in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes.  Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes.  Season to taste with salt and pepper.

4 servings


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