Red Snapper Rolls Elegance

Name: Red Snapper Rolls Elegance
Ingredients: 1/4 cup chopped sweet onion; 4 tablespoons butter; 1 lb fresh mushrooms or (3 ounce) can chopped mushrooms; 1 (6 ounce) package frozen crab (thawed and drained) or 6 ounces fresh crabs; 2 tablespoons snipped fresh parsley; 2 lbs fresh red snapper fillets (stuffing is enough for 4 fillets); SAUCE; 3 tablespoons butter; 3 tablespoons flour; 1 1/2 cups milk (or milk and mushroom liquid to equal 1 1/2 cups); 1/3 cup dry white wine; 4 ounces grated swiss cheese (~1 cup)

12 ingredients

15 steps

Ingredients

1/4 cup chopped sweet onion
4 tablespoons butter
1 lb fresh mushrooms or (3 ounce) can chopped mushrooms
1 (6 ounce) package frozen crab (thawed and drained) or 6 ounces fresh crabs
2 tablespoons snipped fresh parsley
2 lbs fresh red snapper fillets (stuffing is enough for 4 fillets)
SAUCE
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk (or milk and mushroom liquid to equal 1 1/2 cups)
1/3 cup dry white wine
4 ounces grated swiss cheese (~1 cup)

Directions

1

In medium skillet, saute onions in butter until tender but not brown.
2

Stir in mushrooms (save liquid if using canned), crab, and parsely.
3

Cook until thoroughly warmed throughout.
4

Spread mixture over rinsed and patted dry filets. Roll up and secure with toothpicks.
5

Place seam side down in baking dish.
6

In saucepan, melt butter, blend in flour.
7

Add milk (or milk and mushroom liquid) and cheese (save small amount to use later).
8

Add wine.
9

Cook and stir constantly until thick. (Allow 1 minute at simmer.).
10

Pour over filets.
11

Bake @400F for 25 minutes, uncovered.
12

Sprinkle with remaining cheese and paprika
13

Bake 10 more minutes.
14

A little sprig of fresh dill weed adds a nice presentation to the finished filet.
15

Serve with rice pilaf, Columbia-Crest Semillon Wine and a fresh salad of your choosing Enjoy with your special guests or loved ones.