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Broiled Stuffed Flounder

1 md Onion, minced
2 Stalks celery, chopped fine
1 c Shrimp, cleaned and peeled
1 sm Can mushrooms
1 Bay leaf
1/2 c Cream salt and pepper
2 Flounders, dressed juice of 1/2 lemon
8 T Butter
1/2 lb Crabmeat
1 t Worcestershire sauce bread crumbs 3 1/2 oz White wine
6 T Cooking oil

Saute onion in butter until soft; add celery and saute 3 minutes longer. Add shrimp and mushrooms with their juice and saute until shrimp are pink. Add crabmeat, bay leaf, Worcestershire, cream and enough bread crumbs to hold dressing together. Salt and pepper to taste. Add 3 oz wine and stuff fish. Close slits and lace up. Heat 2 tbs butter with 2 tbs cooking oil and put in broiler pan. Place fish in pan. Broil flounder slowly under low flame, basting with butter-oil mixture. As fish begins to brown add 1/2 oz of white wine to pan to increase basting liquid. When top of fish is golden brown the fish is done. Spoon sauce from pan over fish and sprinkle with lemon juice.

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