Flounder With Scallop Stuffing Recipes

FLOUNDER WITH SCALLOP STUFFING

Steps:

• Todays recipe features a most versatile fish. Flounder is a fantastic white fish with great texture. The white sauce and white wine delicately enhance that natural essence of todays catch. If you dont cook with wine, you can substitute half apple juice and half water in todays recipe. Pre-heat oven to 350-F degrees. In a large inch skillet over medium heat, melt the half-cup of butter. Add garlic and onion and saute until the onions are translucent, stirring constantly. Add scallops and cook for about 3 minutes more. Season stuffing with salt, pepper, and white wine. Add sufficient bread crumbs to prepare a moist stuffing. Remove from heat and reserve. Place each flounder fillet dark-side-up on a flat surface. Place a heaping tablespoon of the stuffing in the center of each fillet. Divide any remaining stuffing evenly among the fillets. Fold both ends of each fillet over the stuffing, overlapping the ends. Pour the one-quarter cup of melted butter and the hot water into a 9-inch by 12-inch inch baking pan. Transfer the stuffed fillets to the baking dish and bake for about 20 minutes while preparing the white sauce. In a small saucepan over medium heat, melt the 2 Tbs. butter and then whisk in the flour. Reduce heat and cook over low setting for heat about 3 minutes, whisking constantly. Add the milk and salt, pepper, and white wine to taste, whisking constantly until the sauce is thickened. If the sauce is too think, add a bit more white wine and whisk again. After the flounder has baked for 20 minutes, pour the white sauce over the stuffed fillets. Return the baking dish to the oven briefly and heat until the sauce begins to bubble, not more than 10 minutes. Serve warm, garnished with fresh parsley if desired. Posted to [email protected] by Recipe-a-Day on Mar 8, 1999,

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.

BAKED FLOUNDER WITH SCALLOP STUFFING

Steps:

• In a 10 inch skillet, melt the ½ cup of butter. Add garlic and onion and sauté until onions are translucent. Add scallops and cook 2 or 3 minutes. Season with salt, pepper, and white wine to taste. Add sufficient bread crumbs to prepare a moist stuffing. Place each flounder fillet dark-side-up on a flat surface. Placing the scallop stuffing in the center of each fillet, divide evenly among the fillets. Fold both ends of each fillet over the stuffing, overlapping the ends. Pour the melted butter and the hot water into a 9x12 inch baking dish . Transfer the stuffed fillets to the baking dish and bake 20 minutes at 350℉ (180℃) F while you prepare a white sauce. WHITE SAUCE: In a small saucepan, melt butter, then whisk in flour. Cook over low heat 2 to 3 minutes, whisking constantly. Then add milk, and salt, pepper, and white wine to taste. Increase heat to medium, whisking constantly until the sauce is thickened. Cook several minutes over low heat, stirring. When the flounder has baked 20 minutes, pour the white sauce over the stuffed fillets. Return the baking dish to the oven briefly and heat until the sauce begins to bubble.

FILET OF FLOUNDER WITH SCALLOP STUFFING

Steps:

• For the Sauce melt the butter and add the parsley, lemon juice & pepper. Set aside. Heat the oil in a large frying pan. Saute the celery and garlic powder until the celery is tender. Add the scallops and saute for only 1 minute. Put the scallop mixture in the bowl with the cracker crumbs and add 1/4 cup of the sauce and mix. Lay the flounder on a flat surface, place filling in the center and roll. Place each filet roll in a small bakeing dish and when all the filets are rolled and in their dishes plcse the remaining stuffing around each filet. Bake at 375 degrees for 20 minutes. Pour the sauce on each dish and serve.

STUFFED FLOUNDER

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.

FLOUNDER WITH SHRIMP STUFFING

Steps:

• Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

FLOUNDER STUFFED WITH SHRIMP AND CRABMEAT

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.

CRAB STUFFED FLOUNDER

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.