FLOUNDER FISH RECIPE RECIPES

Name: Stuffed Flounder
Yield: 6 servings
Ingredients: 6 flounder fillets, 9 ounces each; Salt; White pepper; 24 ounces Lynnhaven Crab Stuffing, recipe follows; 1 cup toasted bread crumbs; Paprika; 1/4 cup melted butter; 2 tablespoons to 1/4 cup water; Parsley leaves, for garnish; Lemon wedges, for garnish; 14 ounces blue crab backfin crabmeat; 1 5/8 ounces blue crab claw meat; 1 egg, beaten; 1 1/4 ounces high quality mayonnaise, by volume; 3/8-ounce apple cider vinegar; 1 1/4 teaspoons sugar; 3/8 teaspoon Old Bay seasoning; 1/8 teaspoon salt; Pinch white pepper; 1 1/4 teaspoons all-purpose flour; 1 1/4 teaspoons cornstarch; 1/8 teaspoon cayenne pepper; 1 1/4 teaspoons dry mustard; 1 1/4 teaspoons dry parsley flakes; 1 cup Japanese bread crumbs (panko)

STUFFED FLOUNDER RECIPE - FOOD NETWORK

Stuffed Flounder Recipe - Food Network image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 25

Ingredients

6 flounder fillets, 9 ounces each
Salt
White pepper
24 ounces Lynnhaven Crab Stuffing, recipe follows
1 cup toasted bread crumbs
Paprika
1/4 cup melted butter
2 tablespoons to 1/4 cup water
Parsley leaves, for garnish
Lemon wedges, for garnish
14 ounces blue crab backfin crabmeat
1 5/8 ounces blue crab claw meat
1 egg, beaten
1 1/4 ounces high quality mayonnaise, by volume
3/8-ounce apple cider vinegar
1 1/4 teaspoons sugar
3/8 teaspoon Old Bay seasoning
1/8 teaspoon salt
Pinch white pepper
1 1/4 teaspoons all-purpose flour
1 1/4 teaspoons cornstarch
1/8 teaspoon cayenne pepper
1 1/4 teaspoons dry mustard
1 1/4 teaspoons dry parsley flakes
1 cup Japanese bread crumbs (panko)

Steps:

Preheat the oven to 450 degrees F. Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion. Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20 minutes or until done. Garnish with parsley and lemon wedges.
Being careful to not break apart lumps, pick the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately.
Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill immediately.

BAKED STUFFED FLOUNDER RECIPE | ALTON BROWN | FOOD NETWORK

Baked Stuffed Flounder Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories main-dish

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
1 medium onion, chopped
1/2 teaspoon kosher salt, plus extra for the sweat and for seasoning fillets
1 clove garlic, minced
1 (10-ounce package) frozen chopped spinach, thawed and squeezed dry
1 lemon, zested
1/4 teaspoon freshly ground black pepper, plus extra for seasoning fillets
2 tablespoons chopped fresh parsley leaves
1 cup heavy cream
1/4 cup white wine
10 ounces grated Cheddar
1 1/2 to 2 pounds flounder fillets
3 cups leftover cooked rice

Steps:

Preheat the oven to 350 degrees F.
In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

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