FILLET OF FLOUNDER RECIPES RECIPES

Steps:

• Gather and prep all ingredients.
• Lightly grease a medium baking dish; set aside.
• Drain crabmeat (reserve liquid, about 3/4 cup, to use for sauce, or freeze for fish stock or chowders, if desired.)
• In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
• Add celery, onions, shallots, sweet bell pepper, black pepper, old bay seasoning and seasoned salt.
• Sauté for 6 to 7 minutes, until onions are translucent.
• Stir in the parsley; sauté for additional 30 seconds.
• Remove from heat; add breadcrumbs; mix well.
• Add drained crabmeat, mixing gently until well combined; set aside.
• Preheat oven to 350ºF.
• Pat fish fillets dry with paper towels; lightly season with fine sea salt.
• Divide stuffing into 8 equal portions. Working one at a time, shape one portion of stuffing into an oval (similar to an elongated egg;) place in center of fillet; wrap fillet around stuffing, securing with wooden toothpick if needed.
• Place a stuffed fillet in prepared baking dish; repeat stuffing with remaining fillets.
• Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
• Lightly sprinkle each with paprika. Bake at 350ºF for 23 to 27 minutes (depending on oven,) uncovered. Remove toothpicks; serve immediately.
• Cover and refrigerate leftovers.
• *NOTE: To make a sauce, while fish is in oven, reduce crab liquid to about 1/3 cup by boiling either in a small pan on the stovetop or pouring into a 4 cup glass measuring cup and microwaving on high power for 6 to 7 minutes. Remove from heat, add 2 tablespoons butter and 1/2 tablespoon lemon juice. Return to heat/microwave for additional 2 minutes. Pour over fish or directly into baking dish; swirl dish a bit to mix sauce with juices in dish. Plate fish with a spoonful of the sauce.

Steps:

• Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.