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
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.
CRABMEAT-STUFFED FLOUNDER ROULADES
Steps:
- Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside.
- Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Cover with plastic wrap and refrigerate until ready to use.
- In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool.
- Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat.
- Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes.
- Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Serve immediately with Green Beans Almandine
- Combine all ingredients thoroughly.
- Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes.
- Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain.
- Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute.
- Using an oven mitt or pot holder, remove from the heat and serve.
BAKED STUFFED FLOUNDER
Provided by Alton Brown
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
- Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
- If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.
SPINACH-STUFFED FLOUNDER WITH MUSHROOMS AND FETA
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
- Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Sprinkle the feta cheese over the vegetables, then stir it in.
- To assemble the fish rolls, place one-quarter of the spinach mixture onto the wide end of each filet. Carefully roll the filet around the spinach mixture. Use wooden toothpicks to hold the end of each roll in place.
- Spray an 8x8 inch baking dish with non-stick spray. Place the fish rolls, seam side down, in the baking dish. Add 2 tablespoons of water. Loosely cover with foil.
- Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 3.6 g, Cholesterol 55.9 mg, Fat 2.2 g, Fiber 1.7 g, Protein 24.5 g, SaturatedFat 0.7 g, Sodium 163.6 mg, Sugar 1.1 g
CRAB STUFFED FLOUNDER
This is an easy recipe that my children have enjoyed. They're not big fish eaters either!
Provided by DThomRN2
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 31m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
- Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
- Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
- Bake the fillets at 400 degrees for 15 minutes.
- While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
- Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.
Nutrition Facts : Calories 308.2 calories, Carbohydrate 2.2 g, Cholesterol 126.7 mg, Fat 21.2 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 7.1 g, Sodium 407.7 mg, Sugar 0.3 g
STUFFED FISH FILLETS
These fillets are bursting with fresh vegetables. "I discovered this memorable recipe 40 years ago in college," relates Mildred Doucette from Sun City West, Arizona. "It's remained a staple at our house."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet, saute carrots and onion in 3 tablespoons of butter until tender. Remove from the heat. Stir in bread cubes, tomatoes, mushrooms, cucumber, 1 teaspoon salt, dill and pepper., Place four fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each with 1 cup stuffing and another fillet. Sprinkle with paprika and remaining salt. Dot with remaining butter. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork. Cut in half; serve with lemon.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 798mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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
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
STUFFED FLOUNDER
Make and share this Stuffed Flounder recipe from Food.com.
Provided by Lorrie in Montreal
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a large skillet over medium-high heat.
- Add the shrimp and garlic and cook, stirring frequently, for 5 minutes, or until the shrimp is opaque.
- Remove to a large bowl.
- Add the bread crumbs and cheese and stir to combine.
- Place the flounder on a work surface.
- Evenly divide the shrimp mixture among the fillets, spreading almost to the edge.
- Roll the fillets from a short end to enclose the filling.
- Secure with wooden picks.
- Place the rolls in a 13" x 9" baking dish.
- Pour the wine into the dish.
- Sprinkle with the parsley.
- Bake for 15 minutes, or until the fish flakes easily.
Nutrition Facts : Calories 248.3, Fat 6.5, SaturatedFat 1.5, Cholesterol 167.1, Sodium 323.9, Carbohydrate 7.1, Fiber 0.4, Sugar 0.7, Protein 35.4
STUFFED FLOUNDER FILLETS
I love ordering Stuffed Flounder at the restaurants. This one I can enjoy at home and with less calories and carbs.
Provided by David04
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Rinse fillets, pat dry with paper towels.
- Sauté onions over medium heat until tender. Add celery, carrot, and pepper.
- Reduce heat to medium low, cover and cook for 5 minutes, until vegetables are tender.
- Increase heat to medium-high, stir in thyme and cook until all moisture is absorbed. Stir in 1 tablespoon parsley.
- Spoon an equal amount of stuffing into center of each fillet.
- Roll lengthwise and seal with a toothpick.
- Place filets, seam side down, into coated casserole dish.
- In small bowl combine cheese, mayonnaise, and mustard.
- Spread over fish, sprinkle with lemon juice.
- Bake 20 minutes until the fish flakes easily with fork.
STUFFED FLOUNDER
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.
STUFFED FLOUNDER
Make and share this Stuffed Flounder recipe from Food.com.
Provided by tina rose
Categories < 4 Hours
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- season fish with salt and pepper.
- melt 4 tablespoons butter. make a white sauce by adding flour and stirring til smooth. add milk. cook, stirring constantly until sauce thickens. remove from heat. set aside to cool.
- melt remaining butter. saute onion and celery in butter til limp. add garlic powder and oregano. set aside to cool.
- in a bowl, combine rice, cracker meal, white sauce, onion mixture and beaten egg. mix well. season to taste.
- blend in crabmeat and cooked egg. place skin side of fish down on greased aluminum foil.spread filling over fish. cover with other fillet, shiny side up. rub top skin with beaten egg and melted butter. wrap tightly in foil. bake at 350 for 30-35 minutes.
Nutrition Facts : Calories 693.2, Fat 35.9, SaturatedFat 19.6, Cholesterol 347.1, Sodium 1757.7, Carbohydrate 35.3, Fiber 1.2, Sugar 2.2, Protein 55
STUFFED FISH FILLETS
This fish dish is simple enough to please picky eaters but has enough splashes of flavor to appease fish a-fish-ionados.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Prepare stuffing mix with the water and 3 Tbsp. of the margarine as directed on package.
- Sprinkle fish evenly with 1 Tbsp. of the lemon juice. Spoon 1/3 cup of the prepared stuffing onto each fillet; roll up loosely to enclose stuffing, starting at one of the short ends. Place, seam-sides down, in greased baking dish; spoon remaining stuffing around roll-ups. Sprinkle evenly with remaining 1 Tbsp. lemon juice and the paprika; dot with remaining 1 Tbsp. margarine.
- Bake 20 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 640 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 2 g, Protein 25 g
STUFFED SOLE FILLETS
An elegant and delicious meal, with a minimum of fuss. Quick enough to serve for supper yet special enough for company.
Provided by JoAnn
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion, shrimp and mushrooms in butter until onion is tender.
- Add crabmeat.
- Sprinkle fillets with salt, pepper and paprika.
- Spoon crabmeat mixture on fillets; roll up and fasten with toothpick.
- Place in a greased 13x9x2 inch baking dish.
- Combine soup, broth and water, blend until smooth.
- Pour over fillets.
- Sprinkle with cheese.
- Cover and bake for 30 minutes at 400 degrees.
- Sprinkle with parsley and return to oven, uncovered for 5 minutes or until the fish flakes easily with a fork.
- Serve over rice if desired.
TERESA'S STUFFED FLOUNDER
We layer this yummy stuffing between thin fish filets, but you may choose to cut a pocket/slit in thicker filets and stuff the flounder in that manner. Either way you do it, I hope you enjoy the dish!
Provided by TGirl
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Melt butter in fry pan/skillet over moderate heat.
- Saute celery, scallions and garlic.
- Remove from heat and add bread crumbs, shrimp, crab and parsley.
- Season with salt/pepper and mix well.
- Spray baking dish with nonstick spray, or coat with melted butter (your choice).
- Place one half of the flounder filets in baking dish.
- Cover filets with stuffing mixture.
- Place remaining filets on top of stuffing to create individual stuffed flounders.
- Cover baking dish with foil and bake at 375 degrees for 35 minutes.
- Remove foil and bake for an additional 5 minutes or until fish is cooked through.
- ~NOTE~Cooking time may vary, depending on thickness of your fish filets.
- Test bottom filet for doneness-*should flake easily with a fork when done*.
NANNY'S STUFFED FLOUNDER 5 STAR FAMILY FAVORITE
This is one of the many recipes from my grandmothers cookbook. She passed away in May of 2005 and I am recording her wonderful recipes for my family and the many generations that will follow. I hope you enjoy her recipes as much as we do. I have not made each one yet-so cooking time and servings may vary. Blessings from FOURMRANCHWIFE in Texas. (THIS IS ONE OF MY PERSONAL FAVORITES!!)
Provided by staceyelee
Categories < 4 Hours
Time 1h5m
Yield 1 fish, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Chop all the veggies.
- Saute veggies in the bacon fat drippings unti soft, but not brown.
- Mix the sauted veggies with the crab meat, bread crumbs and spices.
- With a sharp knife make a slit just under the skin of the flounder. Fill the pocket you create with the mixture.
- Brush the flouder with melted butter.
- Bake 30 minutes covered with foil at 375*.
- Uncover and brown for 10 minutes.
- This will stuff 1 big or a couple small flounder.
Nutrition Facts : Calories 97.1, Fat 1.1, SaturatedFat 0.3, Sodium 735.3, Carbohydrate 18.5, Fiber 1.8, Sugar 2.7, Protein 3.3
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
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.
STUFFED FLOUNDER
Make and share this Stuffed Flounder recipe from Food.com.
Provided by Bev I Am
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat butter, add flour, and stir, but do not darken flour.
- Add cream slowly and bring to a boil.
- Combine with all other ingredients but flounder in a bowl and refrigerate until chilled.
- Cut flounder lengthwise into 1-inch wide strips.
- Fold flounder strips around a 2 oz nugget of the stuffing and stand them upright.
- Bake in a 350°F oven for 25 minutes.
- Top with Veloure Sauce (See steps below).
- Veloure Sauce: Add liquids, spices and stock to saucepan, boil and remove after 10 minutes.
- Make a light roux by heating 1 TBS butter in a pan, stirring in flour and heating until light brown.
- Add roux to mixture and whisk in remaining butter.
Nutrition Facts : Calories 273.6, Fat 19.4, SaturatedFat 11.5, Cholesterol 135.2, Sodium 489.1, Carbohydrate 6.1, Fiber 0.3, Sugar 0.4, Protein 17.2
MUSSEL-STUFFED FLOUNDER FILLETS WITH VEGETABLES AND MUSSEL BROTH
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 9
Steps:
- Steam the mussels (see recipe). Reserve the broth. Remove the mussels from their shells and halve them if large. Lay the flounder on a work surface, skin side up. Season with 1 teaspoon salt and some pepper. Lay 4 mussels (or 8 halves) on each piece of fillet and roll it up like a jellyroll. Set aside.
- Heat the olive oil in a large saucepan over low heat. Add the onion and carrots, and cook until softened, about 15 minutes. Measure the mussel broth and add enough water to equal 1 1/2 cups. Stir in 1 teaspoon salt. Layer the potato slices over the onions and carrots, add the broth and bring to a boil. Reduce to a simmer, cover and cook for 12 minutes. Place the flounder rolls on top of the potatoes, cover and cook until fish is just cooked through, about 10 minutes.
- Carefully place 1 flounder roll in each of 4 soup plates. Divide the vegetables among the plates, arranging them around the fish. Ladle the broth over and serve immediately.
Nutrition Facts : @context http, Calories 13, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams
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