Ono Island–Inspired
Crab-Stuffed Gulf Fish

The Recipe

Ono Island–Inspired Crab-Stuffed Gulf Fish

Fresh From the Gulf

Choosing the Fish

I recommend a mild, firm fillet that will hold together on the grill.

Grouper or snapper will create a slightly more substantial presentation, while flounder produces a softer, more delicate version.

Step One

Prepare the Crabmeat Stuffing

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Melt two tablespoons of butter in a skillet over medium heat. Add the diced onion, celery and red bell pepper. Cook for three to four minutes, stirring occasionally, until the vegetables are tender but not browned.

Add the garlic and cook for approximately 30 seconds. Remove the skillet from the heat and allow the mixture to cool slightly.

In a mixing bowl, combine the mayonnaise, egg yolk, Dijon mustard, Worcestershire sauce, lemon juice, seasoning, parsley, green onion and hot sauce. Stir in the cooled vegetables.

Add the lump crabmeat and cracker crumbs last, folding them into the mixture very gently. I like to preserve the larger pieces of crab rather than breaking them apart. The crabmeat should remain the star of the stuffing.

Divide the mixture into four loose oval portions and place them on the prepared baking sheet. Bake for 10 to 12 minutes, until heated through and lightly golden. The center should reach approximately 160–165°F. For a slightly more golden restaurant-style finish, place the stuffing under the broiler for 30 to 60 seconds while watching it carefully.

Step Two

Grill the Fish

Pat the fillets dry with paper towels. This helps the exterior develop better color and prevents the fish from steaming on the grill.

Combine the olive oil and melted butter. Brush the mixture over both sides of each fillet and season with salt, black pepper, paprika and garlic powder.

Place the fish on a clean, lightly oiled grill over medium-high heat. Cook for approximately three to four minutes on the first side. Turn the fillets carefully and cook for another two to four minutes, depending on their thickness. The fish should flake easily and reach 145°F in the center.

Avoid repeatedly turning or moving the fish. Allowing it to cook undisturbed helps create beautiful grill marks and keeps the fillet intact.

Step Three

Bring the Dish Together

Place one grilled whitefish fillet on each plate. Top it with a warm portion of crabmeat stuffing.

For the lemon-parsley butter, gently melt the butter and stir in the lemon juice, parsley and a small pinch of Cajun seasoning. Spoon just enough over the crab and fish to add richness without covering the natural seafood flavors.

Finish each plate with a fresh lemon wedge.

From My Kitchen

Meredith’s Tips for the Best Crab-Stuffed Fish

At the Table

What I Would Serve With It

To recreate the casual coastal character of the restaurant dish, I would serve the fish with buttered new potatoes, corn on the cob and crisp Southern coleslaw.

Steamed green beans, grilled asparagus, a simple garden salad or warm Parmesan bread would also be wonderful. For an Ono Island dinner on the porch, I might add a chilled cucumber salad, sliced summer tomatoes and a crisp Sauvignon Blanc or unoaked Chardonnay.

The entire meal can be prepared without a heavy sauce or fried accompaniment. It feels fresh, polished and distinctly coastal.