Dukan Stuffed Opah

We both loved this even though it had a little too much seasoning for us.

Stuffed Opah, it really did look better in person.

It's been a while since we've had stuffed fish.  As a child, the female half of this couple's mother, as well as so many local Hawaii mothers and fathers would stuff fish with mayonnaise, green onions, portuguese and/or chinese sausage along with some seasonings.  Mayonnaise is no longer an option for us, neither are the two sausages which are very fatty.  So, we decided to use this recipe as a base to make a Dukan version stuffed fish.

If you like a lot of seasoning, follow the recipe below, but it was a bit too strong for us, so next time we'll be cutting is almost in half.


RECIPE:
Serves 2
Prep Time: 15-20 minutes
Bake Time: 20-25 minutes, 350 degrees Fahrenheit

2 pieces opah (or mahimahi)

Stuffing mix:
2 T. fat free sour cream (more if you want a creamer stuffing)
1 - 3 T. oat bran (depending on what kind of texture you're looking for, we added 1 T at a time)
2 T. green onions, chopped
8 oz. imitation crab, shredded (because one of us is allergic to shellfish)
1 egg
1 T. Old Bay seasoning (use less if you don't like strong flavors)
4 garlic cloves, minced
1 jalapeno, chopped (we removed the seeds, next time we'll use half the seeds for some heat)
Juice of 1/2 a lime (we squeezed the other half of the lime over the fish just before baking)

Mix stuffing ingredients.  Rinse and pat dry fish.  Cut pockets into fish as deep as you can.  Season fish with garlic powder (if you like strong seasonings you can use Old Bay on the fish also).  Stuff each piece with stuff (we also put some stuffing on top of the fish).  Place in baking dish, squeeze lime juice over fish.  Bake at 350 degrees Fahrenheit for 20-25 minutes or until fish is done.