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Razzoo’s-Style Stuffed Fish Copycat Recipe 🐟

Original Source: Mitchell

Servings per Recipe:

Description:

Ingredients

Fish

  • 4 tilapia or catfish fillets (6–8 oz each)
  • Salt & pepper
  • Cajun seasoning (½–1 tsp per fillet)
  • Olive oil (for pan‑frying)

Sauce / “Stuffing” Topping

  • 4 oz lump crab meat
  • ½ cup peeled, deveined shrimp (roughly chopped)
  • 2 tbsp butter
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped green bell pepper
  • 1 garlic clove, minced
  • ½ cup cream
  • ¼ tsp paprika
  • A pinch of cayenne (optional, for heat)
  • Salt and pepper to taste
  • Optional: 1 tbsp lemon juice or chopped parsley

Instructions

  1. Season & pan-fry the fish

    Pat the fillets dry. Season both sides with salt, pepper, and Cajun seasoning. Heat oil in a skillet over medium-high heat. Cook each fillet about 3–4 minutes per side until firm and golden. Remove and keep warm.

  2. Prepare the topping

    In the same skillet, melt butter over medium heat. Add onion, bell pepper, and garlic; sauté until soft and fragrant (~2–3 min). Stir in shrimp and cook briefly until pink. Add crab meat, sauté just to warm through.

  3. Finish the sauce

    Stir in cream, paprika, cayenne, salt, and pepper. Heat gently until thickened but not separating. Add lemon or parsley, if using.

  4. Assemble the dish

    Place each cooked fillet on a plate and spoon the creamy seafood topping over the fish. Serve hot.

Serving Suggestions

Offer sides like dirty rice, steamed veggies, or garlic mashed potatoes to round out the meal.

A light garnish of chopped parsley or a squeeze of lemon brightens the flavor.

Notes

  • I pre-roasted the bell pepper
  • I just served it with rice (cooked in chicken broth) - I’ll see how dirty rice tastes with it too
  • works great with salmon too!
  • Lump Crab is so expensive. I actually used imitation crab and it still tastes delicious!