Flying fish is a delicacy in Barbados. This recipe for stuffed flying fish is a favorite with the Food Affairs staff, presented by Chef David Watts. This dish is perfect for an elegant dinner party.
10 Flying Fish filets
20 Asparagus spears (blanched)
10 thinly sliced Proscuitto or Cappocola Ham
2 cups Crabmeat mixture (see note below)
1/2 cup Parsley
Salt and pepper to taste
Heat oven to 400F.
Place the flying fish on a lightly greased sheet pan.
Place 2 blanched asparagus spears in the “ridges” of the flying fish; layer with a thin slice of the ham.
Top with a heaping portion of the crab mixture, pressing down to cover the filet completely; bake for 8 to 10 minutes or until golden brown.
Squeeze lime juice over each piece and garnish with sprinkled parsley before serving.
Serve over linguine, rice, or garlic mashed potatoes. Serves 10
Crab Meat Mixture
Place 1 lb of backfin crabmeat in a bowl (pick through to remove any shells). Add 3 tablespoons of mayonnaise, 1 tablespoon of dijon mustard, 1 egg lightly beaten, 1 teaspoon of Old Bay Seasoning, pinch of sugar, and 1/2 cup fine bread crumbs. Mix thoroughly and refrigerate for at leat one hour.