Stuffed Flounder
Written by
Thursday, 23 June 2011 00:23
PDF Print E-mail
User Rating: / 0
PoorBest 

Mamoo Well worth the effort; serve with your favorite white wine 12-16 medium-sized flounder fillets Lemon-pepper seasoning salt 2 TBS olive oil 2 TBS butter ½ cup onion, finely chopped ½ cup bell pepper, finely chopped ½...

 

Well worth the effort; serve with your favorite white wine

  • 12-16 medium-sized flounder fillets
  • Lemon-pepper seasoning salt
  • 2 TBS olive oil
  • 2 TBS butter
  • ½ cup onion, finely chopped
  • ½ cup bell pepper, finely chopped
  • ½ cup celery, finely chopped
  • 3 pods garlic, minced
  • 1 TBS lemon juice
  • ½ pound small cooked shrimp, peeled and deveined
  • 1 cup seasoned bread crumbs
  • ½ cup chicken or seafood stock
  • ½ cup (4 oz) lump crabmeat; claw meat may be substituted
  • ½ tsp thyme
  • ½ tsp basil
  • ½ tsp oregano
  • 1/8 tsp cayenne pepper
  • 1 TBS chopped fresh parsley
  • 2 tsp Worcestershire sauce
  • 4 TBS butter-cut into individual pats (about ¼-1/2” thickness
  • 2 lemons slice into rounds
  1. Season both sides of flounder filets
  2. In large skillet sauté onion, bell pepper, and celery in olive oil and butter until thoroughly cooked-about 10 minutes
  3. Add remaining ingredients (except butter and lemon slices) gradually until entire stuffing mixture is incorporated; may need additional stock or bread crumbs to balance the texture to moist, yet firm consistency
  4. Place flounder ½ of flounder filets at bottom of a lightly greased casserole
  5. Spoon 2-4 heaping tablespoons of stuffing mix on top of each filet
  6. Top each stuffing mound with a pat of butter followed by the other filet half and a lemon round on top
  7. Place casserole uncovered onto top rack of a 375° oven for 12-15 minutes or until top flounder filet begins to brown

Serves 6

Serve with yellow rice, your favorite vegetable, and a parsley and sprig garnish

 

Last Updated on Tuesday, 19 July 2011 03:04