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Creole Stuffed Flounder
4 Flounder or Orange Roughy Fillets, 1/2" thick (about 1 1/2 lb.)
1/2 cup chopped green pepper
1/4 cup chopped green onion
2 Tbsp. butter
1 1/2 cups small cooked Shrimp or 2 cans (4 1/4 oz. each) small deveined Shrimp, rinsed & drained
1 jar (2 oz.) sliced pimento, drained
3 tsp. fresh lemon juice, divided
1/2 tsp. salt
1/4 tsp. dried thyme leaves
1/4 tsp. sugar
1/8 tsp. garlic powder
1/8 tsp. cayenne
1 Tbsp. butter, melted
Butter grid of roasting pan. Place 2 Fillets on pan. Set aside. In small skillet on medium heat saute green pepper and green onion in butter until tender. Remove from heat. Stir in Shrimp, pimento, 2 teaspoons lemon juice, salt, thyme, sugar, garlic powder and cayenne. Mound half of Shrimp filling on each of 2 Fillets to within 1/2 inch of edge.
Cut a slit lengthwise down center of remaining Fillets to within 1 inch of ends. Place Fillets on top of filling. (Filling should show through center slit.) In small dish combine melted butter and 1 teaspoon lemon juice. Brush top of Fillets with butter mixture. Sprinkle with paprika. Bake in preheated 350 degree oven for 25-30 minutes or until fish flakes easily.