Baked Flounder With Wild Rice Stuffing Recipes

STUFFED FLOUNDER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
• 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.
• Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
• Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
• Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.

WILD RICE STUFFING

Steps:

• Remove liver from giblets if desired. Place giblets and water in a saucepan. Cover and simmer for 2 hours or until tender. , Meanwhile, prepare rice according to package directions. In a small skillet, saute celery and onion in butter; add to rice. Drain and dice giblets. Stir stuffing, broth and giblets into rice., Spoon into an ungreased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

BAKED STUFFED FLOUNDER

Steps:

• Preheat oven to 350 degrees.
• Melt the butter in a medium saute pan over low heat.
• Add the onion and a pinch of salt and saute until translucent.
• Add the garlic and saute for another minute.
• Add the spinach and lemon zest and cook until just heated through.
• Season with salt and pepper.
• Add parlsey and stir to combine.
• Remove from heat and keep warm.
• Combine the heavy cream and wine into a saucepan over medium heat.
• Once the mixture begins to simmer, gradually add the cheese a little at a time so you don't get clumps.
• Once all the cheese is melted into the sauce, set aside and keep warm.
• If the fillets are large - cut them 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 the cheese sauce over entire dish and bake for 25 minutes.
• Allow to cool for 5 minutes before serving.

BAKED FLOUNDER WITH WILD-RICE STUFFING

Steps:

• Cook the rice, drain and set it aside to cool.
• Preheat oven to 450 degrees.
• Butter a baking dish with two tablespoons of the butter and sprinkle with salt and pepper to taste. Arrange the fillets close together in one layer on the baking dish.
• Melt two tablespoons of butter in a saucepan and add the onion and celery. Cook, stirring often, until the onion is wilted. Add the oysters and cook about 10 seconds. Add the scallions and cook about 10 seconds. Add the cooked rice, one-half cup bread crumbs, cream and egg. Bring to the boil, stirring. Add the cayenne, parsley and salt and pepper to taste. Remove from the heat and let cool.
• Melt the remaining two tablespoons butter and brush the top of each fish fillet. Spoon equal portions of the wild-rice mixture on top of each fillet. Smooth the mixture almost but not quite to the edges of each fillet.
• Sprinkle the top of the fillets with equal portions of the remaining two tablespoons bread crumb and the cheese. Place in the oven and bake seven to 10 minutes. To provide a better glaze, run the dish under the broiler for a minute or less. Combine the melted butter and lemon juice and pour over the fillets when served.

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.