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Baked Stuffed Haddock with Seafood Stuffing inspired by Hilltop Steakhouse
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Inspired by Hilltop Steakhouse

Baked Stuffed Haddock with Seafood Stuffing

Main Course
A New England seafood classic featuring flaky white haddock fillets topped with a savory seafood stuffing. This preparation balances the delicate flavor of fresh fish with a rich, seasoned mixture of crabmeat and shrimp for an elevated main course that showcases regional coastal cuisine.
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 4

Ingredients

  • 4 whole Haddock fillets (6-8 oz each, skin removed)
  • 8 oz Lump crabmeat (Picked over for shells)
  • 4 oz Small shrimp (Peeled, deveined, and roughly chopped)
  • 4 tbsp Butter (Divided)
  • 1 medium Shallot (Finely diced)
  • 1 rib Celery (Finely diced)
  • 2 cloves Garlic (Minced)
  • 1/4 cup Red bell pepper (Finely diced)
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp Fresh parsley (Chopped)
  • 1 tbsp Lemon juice (Fresh)
  • 1 tsp Lemon zest
  • 1 tsp Old Bay seasoning
  • 2 tbsp Dry white wine (Such as Pinot Grigio)
  • 1 tsp Kosher salt (Divided)
  • 1/4 tsp Black pepper (Freshly ground)
  • 1/4 tsp Paprika (For garnish)
  • 4 whole Lemon wedges (For serving)

Tools You'll Need

  • Baking dish
  • Large skillet
  • Medium mixing bowl
  • Measuring cups and spoons
  • Zester/microplane
  • Knife and cutting board
  • Instant-read thermometer

Chef's Tip

For the most flavorful seafood stuffing, sauté the vegetables until they're completely soft but not browned. This builds a flavor foundation while keeping the focus on the delicate seafood components.

Instructions

  1. Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the fish fillets.
  2. Pat haddock fillets dry with paper towels and arrange in the baking dish. Season with 1/2 teaspoon salt and pepper.
  3. In a large skillet, melt 3 tablespoons butter over medium heat. Add shallot, celery, and bell pepper, cooking until soft, about 3-4 minutes.
  4. Add garlic and cook until fragrant, about 30 seconds. Remove from heat and transfer to a medium bowl.
  5. Add crabmeat, chopped shrimp, panko breadcrumbs, parsley, lemon zest, Old Bay seasoning, remaining salt, and pepper to the vegetable mixture. Stir gently to combine.
  6. Add white wine and 1 tablespoon lemon juice to the stuffing mixture. Stir until just moistened, being careful not to break up the crabmeat too much.
  7. Divide the stuffing mixture evenly among the fish fillets, gently pressing it on top of each fillet.
  8. Melt remaining tablespoon of butter and drizzle over the stuffing. Sprinkle lightly with paprika for color.
  9. Bake until fish is opaque and flakes easily with a fork, about 15-20 minutes. The internal temperature should reach 145°F.
  10. If desired, broil for the last 1-2 minutes to brown the top of the stuffing.
  11. Let rest for 5 minutes before serving with lemon wedges.

Plating

Serve each stuffed fillet on a warmed plate, being careful to keep the stuffing intact. Garnish with a fresh lemon wedge and a small sprig of parsley. A classic steakhouse presentation would include a side of roasted potatoes and steamed vegetables arranged neatly alongside, not touching the fish.

Storage & Reheating

Leftover stuffed haddock can be refrigerated in an airtight container for up to 2 days. Reheat gently in a 325°F oven, covered with foil, until just warmed through, about 10-15 minutes. This dish does not freeze well due to textural changes in both the fish and the stuffing.

About This Recipe

This baked stuffed haddock is inspired by the seafood offerings that were part of Hilltop Steakhouse's diverse menu. The combination of flaky Boston haddock with a New England-style seafood stuffing creates a dish that celebrates the region's coastal heritage. The addition of lump crabmeat and shrimp elevates this from a simple fish dish to a special occasion worthy entree.

How did it turn out?

We'd love to hear about your experience making this recipe!