Stuffed Flounder

Name: Stuffed Flounder
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps butter, softened; 0 teaspoons Cajun seasoning; 1 stalk celery, minced; 454 grams crabmeat, shredded; 118 milliliters dry bread crumbs; 2 kilograms whole flounder - cleaned, rinsed and dried; 3 cloves garlic, minced; 1 green bell pepper, chopped; 1 bunch green onions, chopped; 1 larges onion, minced; 8 servings salt and pepper to taste

Stuffed Flounder might be just the main course you are searching for. This recipe serves 8. One serving contains 266 calories, 40g of protein, and 8g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up butter, cajun seasoning, bell pepper, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.

Equipment you will use

Casserole Dish

Baking Sheet

Aluminum Foil

Oven

Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.

Ingredients you will need

Green Onions

Bell Pepper

Butter

Celery

Garlic

Onion

Equipment you will use

Sauce Pan

Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Seasoning

Crabmeat

Equipment you will use

Frying Pan

Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.

Ingredients you will need

Flounder

Butter

Crab

Dry Seasoning Rub

Equipment you will use

Frying Pan

Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.

Ingredients you will need

Fish

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2Tbsps

butter, softened 0teaspoons

Cajun seasoning 1stalk

celery, minced 454grams

crabmeat, shredded 118milliliters

dry bread crumbs 2kilograms

whole flounder - cleaned, rinsed and dried 3cloves

garlic, minced 1

green bell pepper, chopped 1bunch

green onions, chopped 1larges

onion, minced 8servings

salt and pepper to taste

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.