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A compilation of recipes from each of the 28 National Estuary Programs*

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Long Island Sound
Phone: 203.977.1541
Web: http://www.longislandsoundstudy.net

Nick's Stuffed Weakfish Fillets

4 Weakfish fillets or portions
(8 ounces each)
1 carrot, medium size,
finely minced
1/4 cup virgin olive oil
1 tsp kosher salt
1/2 tsp pepper
1/2 cup clam juice or fish stock
1 cup scallions, minced
1/2 pound sea scallops, chopped
1/2 pound shrimp, chopped
2 cups bread crumbs
1/4 cup grated parmesan
cheese

Heat a skillet and add 3 tablespoons of the olive oil. Add the carrot, kosher salt and pepper and sauté on medium heat for approximately 5 minutes. Add the clam juice (or fish stock) and cook until the liquid has been reduced by about half. Add the scallions, scallops, and shrimp and cook for 2 minutes. Remove from heat. Mix in the bread crumbs and Parmesan cheese and allow stuffing mixture to cool.

Pour half of the remaining olive oil in a baking dish to coat the bottom of the dish and place the fish. Spread the stuffing mixture evenly over the surface of each of the four fillets. Drizzle the remaining olive oil over the stuffed fillets. Bake in a preheated oven at 400 degrees for 15 to 20 minutes or until the fish just turns opaque and begins to flake.
Substitutions: Striped bass, sea bass, blackfish (tautog), hake, cod, tilefish, red snapper or other lean white fish fillets.

- Recipe provided by Hewlett Fish Market, Hewlett, NY

* ANEP and its associates are not responsible for any health difficulties caused by recipes found on this website.


Long Island Sound is bounded by Connecticut and Westchester County, New York, on the north and by Long Island on the south. The sound is approximately 110 miles long (east to west) and prized for its beauty, abundant and diverse resources, and recreational and commercial opportunities. For many it is a source of inspiration; for others, a means of economic survival-but for both there is a conviction that Long Island Sound is worthy of preservation, restoration, and protection.