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Stuffed Flounder

2 lbs. fresh or frozen Flounder Fillets (8 Fillets)
1 (3 oz.) can chopped mushrooms
1/4 cup chopped onion
1/4 cup butter or margarine
1 (7 oz. can Crab Meat, drained, flaked, and cartilage removed
1/2 cup coarsely crushed saltine crackers
2 Tbsp. snipped parsley
1/2 tsp. salt
Dash pepper


3 Tbsp. butter
3 Tbsp. flour
1/4 tsp. salt
Milk
1/3 cup dry white wine
1 cup shredded Swiss cheese
Paprika


Thaw fish, if frozen. Drain mushrooms, reserving liquid. In a skillet cook onion in 1/4 cup butter about 3 minutes or until tender but not brown. Stir drained mushrooms in skillet with flaked Crab, cracker crumbs, parsley, 1/2 teaspoon salt and the pepper. Spread filling lengthwise over Flounder Fillets. Fold Fillets over filling, tucking fish under. Place the filled fish Fillets, seam side down, in a 12 x 7 1/2 x 2-inch baking dish.


In a saucepan melt 3 tablespoons butter. Blend in flour and 1/4 teaspoon salt. Add enough milk to mushroom liquid to make 1 1/2 cups total liquid. Add liquid mixture with wine to saucepan. Cook and stir until sauce is thickened and bubbly. Pour sauce over Fillets.


Bake uncovered in a 400 degree oven about 30 minutes or until fish flakes easily when tested with a fork. Sprinkle with Swiss cheese and paprika. Return to oven. Bake 5 minutes longer or until cheese is melted.


Makes 8 servings



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