Baked Stuffed Flounder Recipes

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STUFFED FLOUNDER

Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder.

Provided by Therese

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 50m

Yield 8

Number Of Ingredients 12



Stuffed Flounder image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
  • Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
  • Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
  • Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
  • Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 8.9 g, Cholesterol 174.9 mg, Fat 15.7 g, Fiber 1.4 g, Protein 52.3 g, SaturatedFat 7.4 g, Sodium 446.1 mg, Sugar 1.7 g

⅓ cup butter
½ large onion, minced
1 bunch green onions, chopped
½ green bell pepper, chopped
1 stalk celery, minced
3 cloves garlic, minced
1 pound crabmeat, shredded
¼ teaspoon Cajun seasoning
½ cup dry bread crumbs
salt and pepper to taste
2 tablespoons butter, softened
4 pounds whole flounder - cleaned, rinsed and dried

STUFFED FLOUNDER

This recipe was handed down to me 10 years ago, by a dear friend. You may alter the ingredients to your special taste.

Provided by LinMarie

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Stuffed Flounder image

Steps:

  • Sauté onions and green pepper in butter.
  • In small bowl, gently blend by hand crabmeat, bread crumbs, egg, seasonings and mayonnaise.
  • Place flounder on greased cookie sheet.
  • Spread Mayonnaise on flounder.
  • Sprinkle flounder with Bay seasoning and paprika.
  • Top with crabmeat blend.
  • Bake at 350°F for 20-25 minutes.

1 onion, chopped
1 green pepper, chopped
1 large flounder fillets
1 lb crabmeat
1/4 cup breadcrumbs
1 egg (Slightly Beaten)
Old Bay Seasoning
salt and pepper
1/4 cup mayonnaise, plus more to rub on flounder
2 tablespoons butter

STUFFED FLOUNDER

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 25



Stuffed Flounder image

Steps:

  • Preheat the oven to 450 degrees F. Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion. Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20 minutes or until done. Garnish with parsley and lemon wedges.
  • Being careful to not break apart lumps, pick the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately.
  • Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill immediately.

6 flounder fillets, 9 ounces each
Salt
White pepper
24 ounces Lynnhaven Crab Stuffing, recipe follows
1 cup toasted bread crumbs
Paprika
1/4 cup melted butter
2 tablespoons to 1/4 cup water
Parsley leaves, for garnish
Lemon wedges, for garnish
14 ounces blue crab backfin crabmeat
1 5/8 ounces blue crab claw meat
1 egg, beaten
1 1/4 ounces high quality mayonnaise, by volume
3/8-ounce apple cider vinegar
1 1/4 teaspoons sugar
3/8 teaspoon Old Bay seasoning
1/8 teaspoon salt
Pinch white pepper
1 1/4 teaspoons all-purpose flour
1 1/4 teaspoons cornstarch
1/8 teaspoon cayenne pepper
1 1/4 teaspoons dry mustard
1 1/4 teaspoons dry parsley flakes
1 cup Japanese bread crumbs (panko)

BAKED STUFFED FLOUNDER WITH CHEESE SAUCE

I watched Alton Brown make this recipe on one of his weekend marathon episodes. Even though I haven't made it yet, it looked delicious, so I'm posting it here for safe-keeping. I also read most of the 72 reviews posted on the Food network site, (4 out of 5 stars) and the biggest complaint was about the flounder turning 'mushy'. Many used other kinds of white fish with excellent results.

Provided by arroz241_11561377

Categories     Rice

Time 55m

Yield 4 fillets, 4 serving(s)

Number Of Ingredients 13



Baked Stuffed Flounder With Cheese Sauce image

Steps:

  • Pre-heat oven to 350 degrees.
  • Filling:.
  • In medium pan melt butter over low heat. Saute onion with salt to sweat onion, until translucent.
  • Add garlic and cook for 1 minute.
  • Add spinach and lemon zest and cook until heated through.
  • Add parsley and stir through.
  • Remove from heat and keep warm.
  • Sauce:.
  • Place cream and wine in saucepan over medium heat and bring to gentle simmer.
  • Gradually add grated cheese and stir until melted. Remove from heat and keep warm.
  • Spread cooked rice evenly in a 2 &1/2 qt casserole dish.
  • Season fish fillets with additional salt and the pepper.
  • Divide the spinach mixture evenly among the fillets.
  • Roll up fillets and place seam side down on the cooked rice.
  • Pour cheese sauce over all.
  • Bake, uncovered for 25 minutes. Let rest for 5 minutes before serving.
  • Note: Serving size is approximate. The original recipe said "serves 4-6".

Nutrition Facts : Calories 893, Fat 55.4, SaturatedFat 33.2, Cholesterol 248, Sodium 1315.3, Carbohydrate 50.2, Fiber 3.5, Sugar 2.6, Protein 46.6

2 tablespoons unsalted butter
1 medium onion, chopped
1/2 teaspoon kosher salt
1 garlic clove, minced
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 lemon, zested
1/4 teaspoon ground black pepper
2 tablespoons fresh parsley, chopped
1 cup heavy cream
1/4 cup dry white wine
10 ounces cheddar cheese, grated
1 1/2-2 lbs flounder fillets
3 cups cooked rice

EASY, EXCELLENT BAKED FLOUNDER

This is a great recipe for a night when you're feeling lazy - only a few ingredients, nothing to chop, easy cleanup, and very yummy! My husband announced the fish was 'excellent,' and he's not usually one to rave about food.

Provided by ahnjy

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 7



Easy, Excellent Baked Flounder image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
  • Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 4.3 g, Cholesterol 90.7 mg, Fat 13.3 g, Fiber 0.4 g, Protein 22.3 g, SaturatedFat 7.7 g, Sodium 313.8 mg, Sugar 0.5 g

cooking spray
4 flounder fillets
salt and ground black pepper to taste
¼ cup butter, melted
3 tablespoons white wine
3 tablespoons seasoned bread crumbs
1 pinch paprika, or to taste

FLOUNDER WITH SHRIMP STUFFING

The delicious shrimp-herb stuffing makes this fish recipe special enough for company. But it really isn't hard to make, and since our family enjoys fish, we eat it often. -Marie Forte, Raritan, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 21



Flounder with Shrimp Stuffing image

Steps:

  • Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 357 calories, Fat 23g fat (14g saturated fat), Cholesterol 187mg cholesterol, Sodium 476mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

STUFFING:
6 tablespoons butter, cubed
1 small onion, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1 pound uncooked shrimp, peeled, deveined and chopped
1/4 cup beef broth
1 teaspoon diced pimientos, drained
1 teaspoon Worcestershire sauce
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1-1/2 cups soft bread crumbs
FISH:
6 flounder fillets (3 ounces each)
5 tablespoons butter, melted
2 tablespoons lemon juice
1 teaspoon minced fresh parsley
1/2 teaspoon paprika
Salt and pepper to taste

FLOUNDER ROLL-UPS

You'll reel in raves with this baked and stuffed flounder from Katie Sloan in Charlotte, North Carolina. "It's such an easy way to show someone you care," she writes, "but it looks like you spent all day in the kitchen!"

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 14



Flounder Roll-Ups image

Steps:

  • In a bowl, combine the first seven ingredients; stir in egg. Spread over fillets; roll up and secure with toothpicks. Place seam side down in an ungreased 2-qt. baking dish. Combine the cream and sherry or broth; pour over roll-ups. , Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork and a thermometer inserted into stuffing reads 160°. Remove roll-ups and keep warm., In a small saucepan, melt butter; stir in flour until smooth. Add cream sauce from the baking dish. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Pour over roll-ups.

Nutrition Facts : Calories 510 calories, Fat 22g fat (12g saturated fat), Cholesterol 231mg cholesterol, Sodium 729mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 41g protein.

1-1/2 cups soft bread crumbs
1/3 cup diced celery
2 tablespoons finely chopped onion
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon pepper
1 large egg, beaten
4 flounder fillets (3 ounces each)
1/2 cup half-and-half cream
3 tablespoons sherry or chicken broth
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 cup shredded Swiss cheese

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