Teresas Stuffed Flounder Recipes

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 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*.

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:

• Gather and prep ingredients. Veggies may be prepped and refrigerated the day before.
• Drain crabmeat over a bowl, reserving liquid to use for sauce.
• Lightly butter a medium baking dish; set aside.
• In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
• Add celery, onions, shallots, sweet bell pepper, black pepper, old bay seasoning and seasoned salt.
• Sauté for 3 to 4 minutes; add frozen tiny salad shrimp. Continue to sauté until onions are translucent and shrimp are thawed and hot.
• Stir in the minced parsley/celery leaves; sauté for additional 30 seconds.
• Remove from heat; add breadcrumbs and lemon zest, if using; mix well.
• Add drained crabmeat, mixing gently until well combined; set aside.
• Preheat oven to 350ºF.
• Pat fish fillets dry with paper towels; place 4 of the filets in prepared dish; very lightly sprinkle with ground black pepper.
• Spoon stuffing onto filets in dish, pressing down lightly as needed (some stuffing will end up in the dish instead of on the fish, but that's okay.)
• Place 4 remaining filets on top of the fillets with stuffing, pressing down lightly.
• Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
• Lightly sprinkle filets with paprika. Bake at 350ºF for 25 to 27 minutes or so (depending on oven,) uncovered. Make sauce when fish is halfway done.
• To make sauce: While fish is in oven, add dry white wine to reserved crab liquid. Reduce volume by about 1/3 to 1/2 by boiling either in a small pan on the stovetop or pouring into a glass measuring cup and microwaving on high power for a couple of minutes. Remove from heat, add 2 tablespoons butter and 1/2 tablespoon lemon juice. Return to heat/microwave for additional 30 seconds, until butter is melted and sauce is hot. Pour over fish.
• Garnish with lemon wedges and a sprinkle of fresh parsley, if desired. Serve immediately. Cover and refrigerate leftovers.
• *Note: Salted butter is usually fine for the stuffing and for brushing onto fish for baking, but the sauce may be a tad too salty if you don't use unsalted butter.

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.

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.

Steps:

• 1. Gather and prep all ingredients.
• 2. Lightly grease a medium baking dish; set aside.
• 3. Drain crabmeat (reserve and freeze liquid for fish stock or chowders, if desired.)
• 4. In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
• 5. Add celery, onions, sweet bell pepper, black pepper, old bay seasoning and seasoned salt.
• 6. Sauté for 6 to 7 minutes, until onions are translucent.
• 7. Stir in the parsley; sauté for additional 30 seconds.
• 8. Remove from heat; add breadcrumbs; mix well.
• 9. Add drained crabmeat, mixing gently until well combined; set aside.
• 10. Preheat oven to 350ºF.
• 11. Pat fish fillets dry with paper towels; lightly season with fine sea salt.
• 12. Divide stuffing into 8 equal portions. Working one at a time, shape one portion of stuffing into an oval (similar to an elongated egg;) place in center of fillet; wrap fillet around stuffing, securing with wooden toothpick.
• 13. Place a stuffed fillet in prepared baking dish; repeat stuffing with remaining fillets.
• 14. Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
• 15. Lightly sprinkle each with paprika. Bake at 350ºF for 23 to 27 minutes (depending on oven,) uncovered. Remove toothpicks; serve immediately.
• 16. Cover and refrigerate leftovers.

Steps:

• Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
• Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
• Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
• Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.
• Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.