Stuffed Flounder Creole Recipes

Steps:

• Melt 1/2 cup butter and sauté onions, celery, shallots and garlic until tender but not brown.
• Sprinkle with flour. Cook, stirring constantly, for 2 minutes, until mixture browns.
• Gradually stir in white wine and milk. Cook, stirring over low heat until mixture is smooth and thickened.
• Fold in shrimp, crabmeat and soft breadcrumbs.
• Season with salt and pepper to taste.
• Have flounder split without separating the halves.
• Remove the backbone. Spread half of each fish with stuffing. Reshape fish and spread it liberally with butter.
• Season with salt and pepper to taste.
• Lay the fish side by side in a buttered heatproof serving dish and brown the bottom over direct heat.
• Put the dish under broiler heat to brown the top.
• Serve hot; garnish with lemon wedges and parsley.

Steps:

• Heat oven to 450 degrees F.
• Place fish in a greased 13" X 9" baking dish.
• Mix remaining ingredients and spread over fish.
• Bake 6-10 minutes or until fish flakes easily with a fork.

Steps:

• In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm. , Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce.

Steps:

• Heat oven to 500°F. Grease rectangular baking dish, 13x9x2 inches. If fish fillets are large, cut into 8 serving pieces. Place fish in baking dish. Mix remaining ingredients; spoon onto fish.
• Bake uncovered 5 to 8 minutes or until fish flakes easily with fork. Garnish with green bell pepper rings if desired.