Seafood stuffed Spanish Mackerel roulades
Compliments THE WHITE OAK RIVER BISTRO, Swansboro, NC
8 skinless boneless Spanish mackerel filets
½ pound steamed shrimp
½ pound backfin crab meat
1 cup bread crumbs
3 T. diced onion
3T. diced red and green bell pepper
1 T. Old Bay seasoning
1 cup Mayo
Combine all ingredients except Spanish filets. Toss ingredients to hold mixture together.
Lay Spanish filet flat with skin side up. Place mix on filet and then roll up into roulade.
Place on baking sheet and brush with olive oil or melted butter. Broil or bake until fish is flaky and
stuffing is golden brown. Serve with lemon butter or tartar sauce