This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Living on the shoreline in the NorthEast, its pretty common for fish to be a staple in your diet. But to the surprise of many, its not local fish that we indulge in the most, its actually fish from areas very far from the NorthEast. One of our favorite meals includes wild-caught Alaska sole. Its perfect to fry, brake, or broil and regardless of the recipe, I can always count on my family reaching for second helpings anytime I’m serving Alaska sole.
My kids have been eating fish since they were babies. People used to be so shocked to watch my 18 month old devour a plateful of fish, but realistically, its a great source of protein and packed with vitamin and minerals, so why not? Serving Alaska whitefish for dinner is the quickest way to get instant smiles from all three of my kids, plus my born and raised country boy! One of our favorite whitefish recipes is Baked Stuffed Alaska sole. My boys LOVE helping in the kitchen and this is a great recipe if you have helpers.
Baked Stuffed Alaska Sole
What you’ll need:
2-3lbs Alaska sole (Alaska cod or Alaska pollock work as well)
2 tablespoons finely chopped onion
1/4 cup chopped celery
6 tablespoons butter
4oz tiny shrimp cooked
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups breadcrumbs (you can also do 1 cup breadcrumbs, 1 cup Ritz cracker crushed)
1/3 cup chicken broth
1 lemon, cut into wedges
1 teaspoon paprika
1 teaspoon parsley
Preheat over to 375 degrees.
- In small skillet over medium heat, saute onion and celery in butter. Once tender, add shrimp, breadcrumbs, and chicken broth.
- Lightly sprinkle each filet with salt and pepper.
- Scoop stuffing into center of filet. Roll filet and secure with toothpick (if needed).
- Place filet rolls in greased 13×9 baking dish. Pour remaining melted butter over fillets. Sprinkle with paprika and top with lemon wedge.
- Bake for 25 minutes or until fish flakes easily with fork. Garnish with parsley.
Whether its for a low-key Tuesday or special event, my Stuffed Alaska sole recipe is one everyone is eager to eat up. We always Ask for Alaska at the seafood counter to ensure we’re getting the taste of summer year round. In fact, it’s Alaska’s cold waters that produces its high-quality seafood, ensuring you have great tasting fish on every plate. Alaska’s wild fisheries contribute nearly 60% of all seafood harvested in the United States.
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