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Rice Stuffed Flounder
1 small onion, chopped
1 cup sliced mushrooms
1 Tbsp. margarine
1 cup chicken broth
1/2 cup half & half
1 1/2 Tbsp. cornstarch
1 tsp. dill weed
1 1/2 cups "minute" instant brown rice
3/4 cup each grated carrot & zucchini
4 Flounder Fillets (4 oz. each)
1/4 tsp. each salt & pepper
Heat oven to 350 F. Brown onions and mushrooms in hot margarine. mix broth, half and half, cornstarch and dill; add to pan. Bring to boil. Add rice; return to boil. Reduce heat; cover, simmer 5 minutes. Remove from heat. Stir in carrot and zucchini. Let stand 5 minutes. Stuff fish with mixture and sprinkle with salt and paprika. Bake fish over remaining mixture 15 to 20 minutes.