Reviewed: Feb. 27, 2013

This was a wonderful dish. My Dad has had radiation for prostate cancer and can't have hot/spicy stuff, so I left out the hot sauce. But it was delicious and flavorful all the same. I was afraid that the fish would look pretty (as another reviewer said) "sickly" without a coating, so I brushed the outside with butter and sprinkled with paprika. This was a lovely filling that didn't take away from the fish at all. Nice balance. Some kind of sauce probably wouldn't be bad, but wasn't necessary either. The fish was moist and the dish was very satisfying. I paired it with smashed red potatoes and green beans. I will make this again. Thanks to Chesapeake Baybe for the recipe and to Paula who encouraged me to try a dish with no photo (now submitted!) :) I will definitely make this again.

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2 users found this review helpful

Reviewer:

AZ93

Cooking Level: Intermediate

Reviewed: Jan. 5, 2012

made these for my friend Kara and me we loved it

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3 users found this review helpful

Reviewer:

katyclair

Reviewed: Sep. 3, 2010

AMAZING! Seriously I have never made fish before but my husband caught Rockfish a week ago when he went deep sea fishing. This recipe was easy, fun and delicious!!!!

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7 users found this review helpful

Reviewer:

sunkissedseashore

Reviewed: Jun. 15, 2010

Delicious! I wasn't really able to roll the rockfish, so simply topped the crab mixture over the fish and baked it flat. I added a bit extra Old Bay, lemon juice and tabasco at the end for additional flavor.

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20 users found this review helpful

Reviewer:

Hayley

Reviewed: Mar. 26, 2010

I give the stuffing 5 stars but the fish only 3. I took the advice of one reviewer and used only about 2/3 of the crab. (I used imitation since I'm in Colorado). It was very yummy but rich. The fish however was bland. I did salt and pepper it before I stuffed it even though the recipe didn't say to. When it was almost done baking I sprinkled some paprika on the top to give some color. It looked sickly without it. Next time I will use some Old Bay on the fish itself. Overall very good and I will make it again. The family loved it.

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11 users found this review helpful

Reviewer:

ARMY WIFE

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Mar. 5, 2009

This was really rich. I think if I made this again I would only use 1/2 pound of fresh lump crabmeat. Two of my family members enjoyed it and two said they would not want to have it again.

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4 users found this review helpful

Reviewer:

JSimmons

Reviewed: Mar. 2, 2009

Very good!!! Added chives on top for extra flavor.

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5 users found this review helpful

Reviewer:

OBX Chef

Cooking Level: Expert

Reviewed: Jan. 6, 2008

I live on the Chesapeake Bay (Virginia) and this is pretty good! I used freshly caught rockfish from my next door neighbor. I will certainly try it again.

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12 users found this review helpful