Top the crabmeat-stuffed whitefish with tender vegetables and a delicious Marsala wine sauce.

Serve this elegant entree before a night out with your favorite group of friends. Top the crabmeat-stuffed whitefish with tender vegetables and a delicious Marsala wine sauce.

Your Menu: Serves 8

Crabmeat-Stuffed Whitefish

• Steamed sliced zucchini
• Fresh bakery bread
• Pino Grigio or Gingerale

• Raspberry Pie with vanilla ice cream

Test Kitchen Tips:

To save of last minute prep time, you can make the Marsala Sauce for the fish up to 1 day in advace. Cover the sauce for the fish recipe and chill up to 24 hours.

Bake the pie up to 24 hours ahead. Cool, cover and store at room temperature.

To steam zucchini, place in a steamer basket set in a large saucepan with boiling water (the water should come just below the basket). Cover and steam for 3 to 5 minutes or until crisp-tender.

A pizza cutter or pastry wheel work well for cutting strips of pastry for a lattice crust. For a lattice-topped pie, lay half of the pastry strips on top of the filling at 1-inch intervals. Fold alternate pastry strips back halfway. Place a pastry strip in the center of the pie across the strips already in place. Unfold the folded strips; fold back remaining strips. Place another pastry strip across the first set of strips parallel to strip in the center. Repeat the weaving steps until lattice covers the filling.

Shopping List for: Entree and Side Dish

• 8 7- to 8-ounce fresh or frozen skinless whitefish, orange roughy, haddock, or red snapper fillets (3 1/3 to 4 pounds total)
• 1 bottle dry Marsala
• 1 bottle dry white wine (for cooking)
• 1 bottle Pino Grigio wine or gingerale (for drinking)
• 1 package shallots
• 2 8-ounce cartons whipping cream
• 1 bunch green onions
• 1 container fennel seeds
• 1 container dried dillweed
• 1 container dried thyme
• 1 onion
• 1 head garlic
• 1 pound butter
• 1 8-ounce package fresh mushrooms
• 1 large red sweet pepper
• 1 container panko (Japanese bread crumbs) or fine dry bread crumbs
• 1 package long-grain and wild rice pilaf mix (optional)
• 2 medium zucchini
• 1 loaf French or Italian bread

Pantry Items:

• salt
• ground black pepper
• nonstick cooking spray

Shopping List for: Pie

• 1 quart fresh or frozen raspberries
• 1 box quick-cooking tapioca
• 1 15-ounce package refrigerated unbaked piecrust (2 crusts)
• 1 quart vanilla ice cream

Pantry Items:

• sugar
• all-purpose flour for flouring rolling surface

Equipment Needed:

For Entree and Side Dish:

• measuring cups and spoons
• cutting board and knife
• medium saucepan
• wooden spoons
• fine-mesh sieve
• plastic wrap
• large skillet
• food processor
• large bowl
• 15x10x1-inch baking pan
• foil
• instant-read thermometer
• wide spatula

For Pie:

• measuring cups and spoons
• large bowl
• wooden spoon or rubber spatula
• 9-inch pie plate
• kitchen scissors or sharp knife for trimming pastry
• pastry cloth
• rolling pin
• pizza cutter or pastry wheel
• foil
• baking sheet

Missing an item in our equipment list?

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