Flounder With Scallop Stuffing Food

BAKED STUFFED FLOUNDER

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.

FLOUNDER WITH SCALLOP STUFFING

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

FLOUNDER WITH SCALLOP STUFFING

Steps:

• Todays recipe features a most versatile fish. Flounder is a fantastic white fish with great texture. The white sauce and white wine delicately enhance that natural essence of todays catch. If you dont cook with wine, you can substitute half apple juice and half water in todays recipe. Pre-heat oven to 350-F degrees. In a large inch skillet over medium heat, melt the half-cup of butter. Add garlic and onion and saute until the onions are translucent, stirring constantly. Add scallops and cook for about 3 minutes more. Season stuffing with salt, pepper, and white wine. Add sufficient bread crumbs to prepare a moist stuffing. Remove from heat and reserve. Place each flounder fillet dark-side-up on a flat surface. Place a heaping tablespoon of the stuffing in the center of each fillet. Divide any remaining stuffing evenly among the fillets. Fold both ends of each fillet over the stuffing, overlapping the ends. Pour the one-quarter cup of melted butter and the hot water into a 9-inch by 12-inch inch baking pan. Transfer the stuffed fillets to the baking dish and bake for about 20 minutes while preparing the white sauce. In a small saucepan over medium heat, melt the 2 Tbs. butter and then whisk in the flour. Reduce heat and cook over low setting for heat about 3 minutes, whisking constantly. Add the milk and salt, pepper, and white wine to taste, whisking constantly until the sauce is thickened. If the sauce is too think, add a bit more white wine and whisk again. After the flounder has baked for 20 minutes, pour the white sauce over the stuffed fillets. Return the baking dish to the oven briefly and heat until the sauce begins to bubble, not more than 10 minutes. Serve warm, garnished with fresh parsley if desired. Posted to [email protected] by Recipe-a-Day on Mar 8, 1999,

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.

FILET OF FLOUNDER WITH SCALLOP STUFFING

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.

BAKED FLOUNDER WITH SCALLOP STUFFING

Steps:

• In a 10 inch skillet, melt the ½ cup of butter. Add garlic and onion and sauté until onions are translucent. Add scallops and cook 2 or 3 minutes. Season with salt, pepper, and white wine to taste. Add sufficient bread crumbs to prepare a moist stuffing. Place each flounder fillet dark-side-up on a flat surface. Placing the scallop stuffing in the center of each fillet, divide evenly among the fillets. Fold both ends of each fillet over the stuffing, overlapping the ends. Pour the melted butter and the hot water into a 9x12 inch baking dish . Transfer the stuffed fillets to the baking dish and bake 20 minutes at 350℉ (180℃) F while you prepare a white sauce. WHITE SAUCE: In a small saucepan, melt butter, then whisk in flour. Cook over low heat 2 to 3 minutes, whisking constantly. Then add milk, and salt, pepper, and white wine to taste. Increase heat to medium, whisking constantly until the sauce is thickened. Cook several minutes over low heat, stirring. When the flounder has baked 20 minutes, pour the white sauce over the stuffed fillets. Return the baking dish to the oven briefly and heat until the sauce begins to bubble.

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.

LOBSTER SEAFOOD STUFFING

Steps:

• Sauté the celery and onion in the butter until tender.
• Add the herbs and seafood and cook until the shrimp and scallops are cooked through, about 10 minutes.
• Add the crushed crackers and mix well.
• Add the sherry and continue to cook for another 2 minutes.
• This is enogh stuffing for six lobsters. Or this can be made as a side dish. Cook for 20 minutes in a casserole dish at 350F

FLOUNDER STUFFED WITH SHRIMP AND CRABMEAT

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.

FLOUNDER WITH SHRIMP STUFFING

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.

FLOUNDER (OR OTHER WHITE FISH) STUFFED WITH SHRIMP

Steps:

• Bring water to a boil; add 1/2 lb shrimp, and cook for 3 to 5 minutes or until shrimp turn pink. Drain well and immediately rinse with cold water. Chill. When cool, peel and devein. Chop shrimp.
• Combine the chopped shrimp, butter, cream cheese, blue cheese, lemon juice, minced onion, cilantro, and pepper; mix well. Spread 1/4 of the shrimp mixture evenly over each fillet; roll up fillets, and place seam side down, in a lightly greased 8-inch baking dish. Pour wine over the fillets. Bake at 375 degrees for 20 minutes or until the fish flakes easily with a fork.
• Place stuffed fillets on individual serving plates. Spoon pan juices over fillets. Garnish, if desired.