BAKED STUFFED FLOUNDER
Provided by Alton Brown
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
BAKED FLOUNDER WITH WILD-RICE STUFFING
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h35m
Yield Four servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 727, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 40 grams, Fiber 3 grams, Protein 56 grams, SaturatedFat 21 grams, Sodium 1303 milligrams, Sugar 4 grams, TransFat 1 gram
EASY, EXCELLENT BAKED FLOUNDER
This is a great recipe for a night when you're feeling lazy - only a few ingredients, nothing to chop, easy cleanup, and very yummy! My husband announced the fish was 'excellent,' and he's not usually one to rave about food.
Provided by ahnjy
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
- Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
- Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 4.3 g, Cholesterol 90.7 mg, Fat 13.3 g, Fiber 0.4 g, Protein 22.3 g, SaturatedFat 7.7 g, Sodium 313.8 mg, Sugar 0.5 g
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BAKED STUFFED FLOUNDER - ALTON BROWN
From altonbrown.com
Servings 4Total Time 1 hr 5 minsCategory Mains
- Melt the butter in a medium sauté pan over low heat, 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 1/4 teaspoon each of 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 medium saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
- Cut any large filets in half. Season each filet on both sides with the remaining salt and pepper. Divide the spinach mixture evenly among the filets and roll the fish around the mixture. Spread the rice evenly in a 2.5-quart casserole dish. Place each roll on top of the rice, seam-side down. Pour over the cheese sauce and place into the oven for 25 minutes. Cool for 5 minutes before serving.
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