Stuffed Fillets Garibaldi Style
Preheat oven to 475 degrees
Filling Mix
1lb cream cheese
1lb bay shrimp
1 clove chopped garlic
¼ cup chopped parsley
2T chopped fresh basil
¼ cup chopped green onions
Salt and pepper to taste
t=teaspoon T=tablespoon
Fillet Coating
2T white wine or lemon/lime juice
2T olive oil
salt and pepper to taste
1/3 cup Tillamook pepper jack cheese
t=teaspoon T=tablespoon
Filling Mix
1lb cream cheese
1lb bay shrimp
1 clove chopped garlic
¼ cup chopped parsley
2T chopped fresh basil
¼ cup chopped green onions
Salt and pepper to taste
t=teaspoon T=tablespoon
Fillet Coating
2T white wine or lemon/lime juice
2T olive oil
salt and pepper to taste
1/3 cup Tillamook pepper jack cheese
t=teaspoon T=tablespoon
In a bowl mix the filling,
1lb cream cheese, 1lb bay shrimp, 1 clove chopped garlic, ¼ cup chopped parsley, 2T chopped fresh basil, ¼ cup chopped green onions, salt and pepper to taste.
Set aside.
For the fillet coating,
Mix in a 9inch pie pan 2T white wine or lemon/lime juice and 2T olive oil w/ salt and pepper to taste, briefly dredge a boneless fillet in oil mix and place in bottom of ceramic baking dish add 2T shrimp mix and dredge another fillet to put on top, add 1T shrimp mix to top of fillet and bake about 15 minutes (juices in pan should be boiling hard) top with 1/3 cup Tillamook pepper jack cheese bake 10 more minutes
1lb cream cheese, 1lb bay shrimp, 1 clove chopped garlic, ¼ cup chopped parsley, 2T chopped fresh basil, ¼ cup chopped green onions, salt and pepper to taste.
Set aside.
For the fillet coating,
Mix in a 9inch pie pan 2T white wine or lemon/lime juice and 2T olive oil w/ salt and pepper to taste, briefly dredge a boneless fillet in oil mix and place in bottom of ceramic baking dish add 2T shrimp mix and dredge another fillet to put on top, add 1T shrimp mix to top of fillet and bake about 15 minutes (juices in pan should be boiling hard) top with 1/3 cup Tillamook pepper jack cheese bake 10 more minutes
Shop our product lists for home delivery of the finest canned seafood available. Please call or visit us to see what's fresh today.
We are open 7 days a week but please check the times below.
October through April 10am-6pm
May through September 7am-6pm
The Garibaldi Cannery - 606 S Commercial Ave, Garibaldi, OR 97118
Store - 503.322.3344
October through April 10am-6pm
May through September 7am-6pm
The Garibaldi Cannery - 606 S Commercial Ave, Garibaldi, OR 97118
Store - 503.322.3344
