FLOUNDER WITH SCALLOP STUFFING
The tasty addition of cheddar cheese does everything to add to the flavor and nothing to take away from the flaky goodness of the flounder. We loved the scallop stuffing and look forward to serving this at an upcoming luncheon!
Provided by Danielle Pettiford
Categories Seafood
Time 55m
Number Of Ingredients 11
Steps:
- 1. PEHEAT OVEN TO 350 MARINATE FISH AND SCALLOPS IN SALAD DRESSING GARLIC POWDER AND CHICKEN BOUILLON about 5 to 10 mins
- 2. ADD BUTTER OR SPRAY TO FRYING PAN THEN SET HEAT TO HIGH. ADD JUST THE SCALLOPS TO PAN SAUTE LIGHTLY (ABOUT 5 MINS). ADD COOKING CREAM OR CREAM CHEESE. MIX UNTILL IT STARTS TO BUBBLE THEN TURN STOVE DOWN TO MEDIUM. ADD BREAD CRUMS AND STUFFING MIX TO PAN. MIX WITH SCALLOPS FIRST THEN SLOWLY ADD BROTH UNTIL MIXTURE IS MOIST AND STICKY
- 3. PLACE FISH IN BAKING PAN TOP WITH STUFFING AND BAKE AT 350 FOR 30 MIN OR UNTILL BROWN THEN SPRINKLE CHEESE ON TOP AND PLACE UNDER BROILER UNTILL CHEESE MELTS
FILET OF FLOUNDER WITH SCALLOP STUFFING
Categories Fish Shellfish Bake Quick & Easy
Yield 5 or 6 servings, depends on the size of the filet
Number Of Ingredients 9
Steps:
- For the Sauce melt the butter and add the parsley, lemon juice & pepper. Set aside. Heat the oil in a large frying pan. Saute the celery and garlic powder until the celery is tender. Add the scallops and saute for only 1 minute. Put the scallop mixture in the bowl with the cracker crumbs and add 1/4 cup of the sauce and mix. Lay the flounder on a flat surface, place filling in the center and roll. Place each filet roll in a small bakeing dish and when all the filets are rolled and in their dishes plcse the remaining stuffing around each filet. Bake at 375 degrees for 20 minutes. Pour the sauce on each dish and serve.
STUFFED FLOUNDER
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.
FLOUNDER WITH SHRIMP STUFFING
The delicious shrimp-herb stuffing makes this fish recipe special enough for company. But it really isn't hard to make, and since our family enjoys fish, we eat it often. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 357 calories, Fat 23g fat (14g saturated fat), Cholesterol 187mg cholesterol, Sodium 476mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
STUFFED FLOUNDER FILLETS
I love ordering Stuffed Flounder at the restaurants. This one I can enjoy at home and with less calories and carbs.
Provided by David04
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Rinse fillets, pat dry with paper towels.
- Sauté onions over medium heat until tender. Add celery, carrot, and pepper.
- Reduce heat to medium low, cover and cook for 5 minutes, until vegetables are tender.
- Increase heat to medium-high, stir in thyme and cook until all moisture is absorbed. Stir in 1 tablespoon parsley.
- Spoon an equal amount of stuffing into center of each fillet.
- Roll lengthwise and seal with a toothpick.
- Place filets, seam side down, into coated casserole dish.
- In small bowl combine cheese, mayonnaise, and mustard.
- Spread over fish, sprinkle with lemon juice.
- Bake 20 minutes until the fish flakes easily with fork.
BAKED FLOUNDER WITH SCALLOP STUFFING
Steps:
- 1. In a 10 inch skillet, melt the 1/2 cup of butter.
- 2. Add garlic and onion and saute until onions are translucent.
- 3. Add scallops and cook 2 or 3 minutes.
- 4. Season with salt, pepper and white wine to taste.
- 5. Add sufficient bread crumbs to prepare a moist stuffing.
- 6. Place each flounder filet dark-side-up on a flat surface.
- 7. Placing the scallop stuffing in the center of each filet, divide evenly among the filets.
- 8. Fold both ends of each filet over the stuffing, overlapping the ends.
- 9. Pour the melted butter and the hot water into a 9x12 inch baking dish.
- 10. Transfer the stuffed filets to the baking dish and bake 20 minutes while you prepare a white sauce.
- 11. WHITE SAUCE: In a small saucepan, melt butter, then whisk in flour.
- 12. Cook over low heat 2-3 minutes, whisking constantly.
- 13. Then add milk, and salt, pepper and white wine to taste.
- 14. Increase heat to medium, whisking constantly until the sauce is thickened.
- 15. Cook several minutes over low heat, stirring.
- 16. When the flounder has baked 20 minutes, pour the white sauce over the stuffed filets.
- 17. Return the baking dish to the oven briefly and heat until the sauce begins to bubble.
FLOUNDER STUFFED WITH SHRIMP AND CRABMEAT
I created this recipe that is great served with rice pilaf and steamed vegetables. While this recipe is shown for 4 servings, it is easily halved for two servings, or doubled or tripled, etc. for larger gatherings.
Provided by 2Bleu
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
- Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
- Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
- Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.
- Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.
CHEF JOHN'S CRAB-STUFFED SOLE
There is nothing exciting about sole. It's cheap, easy to find, has a mild, unremarkable flavor, and that's about it. Which means it's the perfect candidate for jazzing up by stuffing with crab. Serve with asparagus and lemon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 35m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
- Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
- Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
- Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
- Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
- Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 4.6 g, Cholesterol 127.1 mg, Fat 32 g, Fiber 0.6 g, Protein 41.3 g, SaturatedFat 4.9 g, Sodium 831.4 mg, Sugar 0.7 g
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