6 small cloves garlic, whole
12 black peppercorns
Salt to taste
8 thin red snapper, sea bass, grouper, or sole fillets, 5 ounces each
Shredded crab from recipe above
1 1/4 pounds small shrimp, shelled
1 1/2 cups mayonnaise
2 tablespoons fresh lime juice
1/2 cup parsley, chopped
1 green bell pepper, sliced
8 limes, halved
Preheat oven to 400 degrees. Grease a baking sheet. Prepare the fish: Puree garlic with peppercorns and salt. Spread on fish, and marinate for 1 hour. Meanwhile, prepare the stuffing: Make the crab recipe, adding shrimp. Cook until the mixture thickens. Spread crab over fish, and roll loosely. Place rolls on baking sheet. Mix mayonnaise with lime juice. Cover each fish roll with 3 tablespoons mayonnaise mixture. Bake for 20 to 30 minutes or until the fish is golden brown. To serve, arrange fish rolls on platter. Garnish with parsley, pepper, and limes. Serve with rice.
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