striper imperial or au gratin??

[rockdoc]

I'm looking for a recipe that's a variation on crab imperial or au gratin.....want to substitute the crab with striper.....from all of you cooking-inclined individuals, was looking for some tips.Any recipes out there for this type of dish? If I substitute the crab with striper, will the striper hold together like the crab does? Should I pre-cook striper meat (in order to flake for the recipe)? If so, how should I cook the striper fillets (boil? seems like the meat would flake when done this way---vs bake or fry)? Any suggestions welcomed!!! THanks---MIke

[pcrawf]

Got this off another website not sure if its exactly what your looking for..

Chesapeake Rockfish stuffed with Imperial Crab, Ginny's Recipe
For 4:
1 & ½ to 2 Lb (after filleting) of fresh rockfish filets allow for 6 oz per portion
1 lb MD backfin blue crab meat (check well for shell and cartilage)
Note: the jumbo lump Asian swimmer crab is not the best choice for this dish, other than flavor and texture; the smaller pieces of MD backfin are perfect. Using the Asian crab you may have to cut the lumps up a bit so as to help it to stick together well and stay on top of the fish in the oven.
Filling:
1 egg, beaten
½ C panko or bread crumbs, or crushed saltine crackers (use just enough to bind it together)
½ to 1 teas Old Bay or JO #1 spice to taste
¼ C green or red bell pepper, diced fine
¼ C to 1/3 C flat leaf parsley, chopped
1 tabls capers chopped (leave out if you don't have any)
¼ C mayonnaise
1 teas Dijon mustard or Coleman's dry mustard
Mix above together well with a whisk
Add crabmeat and fold carefully together gently so as not to break up crab pieces
Chill crab mixture in fridge for at least an hour (it will stick together and hold its shape better.)
Preheat oven to 350F
On a cooking sheet lay out parchment paper
Spritz lightly with cooking spray or wipe with olive oil
Cut fish into 4 equal portions and lay out skin side down on parch paper
Cover each piece of fish with crab mixture, and press down tightly (should be 3/4 inch thick)
Top (sprinkle) with additional panko crumbs (delete this step if using the topping)
Sprinkle with Hungarian paprika or add thin strips of roasted red pepper or pimento to garnish each portion
Note that you can make above ahead of time and keep well chilled in fridge(covered with plastic wrap to prevent drying out) before baking.

Optional Traditional Southern Maryland topping:
1 egg, well beaten, carefully fold together with
¼ cup mayonnaise
Pinch of paprika
1 tablespoon chopped flat leaf parsley

Bake 40 mins,
Tent with alum foil for first 20 mins, remove foil for last 20 mins only
OR, if adding the topping. Remove from oven, cut into desired serving portions and coat each portion evenly with the topping, return to oven for remaining 20 mins. You may also turn oven to broil for the final few minutes to just barely brown the topping.

JRC 11/14/09, based my Mother's recipe (well watching her, she had no recipe).

[dfish28]

steam it up

[NJ Dave]

Rock,
I make a fish cake that's dam tasty. Just like crab cakes but with fish.
It's in the recepie page I think on pg. 2.
I steam the fish in a double boiler in white wine, water, and garlic. Flakes apart nicely.
I have also put a filet in a zip lock and microwaved it. More or less same thing, ot steamed in the bag and i then flakes it for the fish cakes.
Either way you wil get flakes of fish.