Brians Easy Stuffed Flounder Recipes

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.

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.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
• Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
• Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
• Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.