Recipes
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Baked Flounder with Crab and Shrimp Stuffing
Ingredients:
- 1 1/2 cups soft bread crumbs (you can use wheat bread or
crushed crackers, but eliminate the salt) - 1/4 cup butter
- 2 T butter
- 1/2 cup chopped green onions or leeks
- 1/2 cup chopped celery (hearts are better)
- 1/2 cup chopped green pepper
- 2 cloves garlic, minced or pressed
- 8 oz fresh (or frozen) cooked, shelled, deveined shrimp, and
coarsely chopped - 6 to 8 oz fresh crab meat (or frozen, thawed out)
- 2 T finely chopped parsely
- 1/4 tsp salt
- 1/4 tsp ground red pepper
- 1/4 tsp ground black pepper
- 2 flounder (1 to 1 1/2 lb) with head and tail, dressed
- 2 T butter
- Lime or lemon slice
- Green onions
Pour 1/4 cup melted butter over bread crumbs and brown in
broiler at 500 until golden brown. Remove and set aside. If you
used crackers, eliminate first step.
In a skillet, melt remaining butter (2 T). Add chopped green
onions, celery, green pepper, and garlic. Simmer over medium
heat until tender. Add to bread crumbs (or crackers).
Stir chopped shrimp, crab, parsley, red pepper, salt (if you didn't
use crackers), and black pepper into bread mixture.
Clean fish and pat dry. Cut a pocket in the flounder. Dark side up,
cut lengthwise down the backbone to make pockets on both sides.
Stuff the flounder with the bread mixture. Place the stuffed
flounder in a greased baking dish about 15 1/2 x 10 1/2 x 2".
Brush flounder with butter (you can add a little garlic to the butter
if you wish). Bake at 400 for about 20 minutes or longer if needed.
Remove the fish and place on a serving platter. Garnish with
green onions, lemon or lime slices.
Makes about 4 servings.
broiler at 500 until golden brown. Remove and set aside. If you
used crackers, eliminate first step.
In a skillet, melt remaining butter (2 T). Add chopped green
onions, celery, green pepper, and garlic. Simmer over medium
heat until tender. Add to bread crumbs (or crackers).
Stir chopped shrimp, crab, parsley, red pepper, salt (if you didn't
use crackers), and black pepper into bread mixture.
Clean fish and pat dry. Cut a pocket in the flounder. Dark side up,
cut lengthwise down the backbone to make pockets on both sides.
Stuff the flounder with the bread mixture. Place the stuffed
flounder in a greased baking dish about 15 1/2 x 10 1/2 x 2".
Brush flounder with butter (you can add a little garlic to the butter
if you wish). Bake at 400 for about 20 minutes or longer if needed.
Remove the fish and place on a serving platter. Garnish with
green onions, lemon or lime slices.
Makes about 4 servings.
Flounder and
trigger fish are
my favorite
types of fish.
I'll add my
favorite trigger
fish recipe as
well. I
particularly like
a good stuffed
flounder. This
recipe was
used by my
grandmother,
my mother,
me, and now
you can use it.
trigger fish are
my favorite
types of fish.
I'll add my
favorite trigger
fish recipe as
well. I
particularly like
a good stuffed
flounder. This
recipe was
used by my
grandmother,
my mother,
me, and now
you can use it.
