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Fish Fillet Stuffed with Shrimp

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  • Prep 10 min
  • Total 35 min
  • Ingredients 5
  • Servings 4
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As soon as Lent begins we start looking for recipes that are easy to prepare, but are still very delicious. These fish fillets stuffed with shrimp are a good alternative for these meatless days. They're very east to prepare and don't require very much time in the kitchen.
by Jeannette Quiñones Cantore
Updated Sep 28, 2015
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Ingredients

  • 4 fillets of mahi mahi, grouper or snapper
  • 1 lb raw, peeled and deveined shrimp
  • 4 teaspoons unsalted butter
  • Salt and pepper to taste
  • Parsley for garnish

Directions

  •  
    1
    You'll need foil to cover the pan or if you prefer you can bake them individually en papillote.
  •  
    2
    Season the fish with salt and pepper, stuff the fillets with shrimp, if fillets are thin you can fold it over, if it's thick then open it carefully with a sharp knife.
  •  
    3
    Place a teaspoon of butter on each fillet, cover and bake 20 to 25 minutes.
  •  
    4
    Remove the foil, but take care not to burn yourself with the steam. Serve immediately with mashed potatoes, vegetables or a green salad.

Expert Tips

  • tip 1
    Make sure the fillets don’t have bones and that both the fish and shrimp are fresh.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • As soon as Lent begins we start looking for recipes that are easy to prepare, but are still very delicious. These fish fillets stuffed with shrimp are a good alternative for these meatless days. They're very east to prepare and don't require very much time in the kitchen.
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