Ingredients
- 1 ounce olive oil
- 4 (1-pound) flounder
- 3/4 stick butter
- 1/4 cup chopped celery
- 3/4 cup chopped onion
- 1 small clove garlic, minced
- 1 pound lump crab meat
- 3 teaspoons green onion tops
- 3 teaspoons chopped bell pepper
- 1/3 cup bread crumbs
- 1 1/2 ounces white wine
- salt and pepper
Directions
Use baking dish large enough to accommodate flounder when completely
spread out. Head of flounder may be left on or removed. Split
flounder from behind gills to tail and lift skin and meat one side
at a time while running filet knife along backbone until total
backbone is exposed. Backbone is then completely removed. Oil bottom
of baking dish. Place flounder in dish dark side up. Open sides of
flounder and apply lemon to all meat. Salt and pepper. Add stuffing
to cavity and pull sides of flounder over stuffing. Place thin
lemon slices over entire fish. Lightly salt and pepper. Cover with
foil and bake in 350-degree oven for 20 minutes. Remove foil and
bake for additional 10 minutes. Serves 4.
In melted butter, saute onions, garlic, green onion tops and bell
pepper. Add salt and pepper and wine. Simmer 5 minutes. Add crabmeat
and bread crumbs. Mix well and place directly into flounder cavity.
Print this recipe
Submitted 6/13/05.
Source: http://recipes.alastra.com/fish/
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Stuffed Flounder