"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Stuffed Flounder Recipe

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This recipe for Stuffed Flounder, by , is from Chefs of RodnReel Collection 1, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeff Bruhl
Added: Monday, January 29, 2007


1 flounder, deboned
½ cup chopped onions
½ pound crabmeat
½ cup chopped green onions
1 cup seasoned bread crumbs
¼ cup chopped bell pepper
½ stick of butter
¼ cup stock
1 lb peeled shrimp
1 tsp lemon juice
1 tsp Tabasco (optional)
1 tbsp Cajun Seasoning
1 tsp minced garlic

Sauté onions, garlic, and bell pepper in butter until tender.
Remove from heat. Add sautéed vegetables to a bowl and mix
with remaining ingredients. Mixture should be moist.

To clean the flounder, scrape the scale off the top side. Cut
the flounder along the spine and filet from the backbone to the
top and bottom edges of the fish. Run the filet knife under the
spine and ribs until the bones can be removed. Season the
fish inside and out with your favorite seasoning. Fill the pocket
with the seasoned stuffing mixture. Brush the outside of the
flounder with some olive oil.

Place the stuffed flounder into a deep baking dish. Garnish
with lemon slice, lemon juice, butter slices, and parsley. Bake
at 350º for about 40 minutes. Cooking time depends on the
size of the flounder and the amount of stuffing used. Large
flounders may require additional time. Baste occasionally with
stock or dripping if needed.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Crawfish, oysters, and other ingredients can be added to the stuffing. Experiment and create your own.




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