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Stuffed Flounder Fillets

4 (2 1/2 oz.) Flounder Fillets
Vegetable cooking spray
1/2 cup finely chopped onion
1 clove garlic, minced
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1/4 cup minced sweet red pepper
1/8 tsp. ground thyme
2 Tbsp. chopped fresh parsley, divided
1 Tbsp. grated Parmesan cheese
1 Tbsp. mayonnaise
1/2 tsp. Dijon mustard
1 Tbsp. lemon juice

1. Rinse Fillets thoroughly in cold water. Pay dry. Set aside.

2. Coat medium skillet with cooking spray; place over medium heat until hot. Add onions and garlic; saute until tender. Add celery, carrot and pepper; cover and cook over medium-low heat, stirring occasionally 5 minutes or until vegetables are tender. Stir in thyme, and cook over medium-high heat until all moisture has evaporated. Stir in 1 tablespoon parsley.

3. Spoon an equal amount of mixture in center of each fillet; roll up lengthwise and secure with a wooden pick. Place rolls, seam down, in a shallow casserole dish coated with cooking spray.

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