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Name: Broiled Stuffed Flounder
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: Bread crumbs; 3 oz Dry white wine; 1/2 c Cream; 1/2 Lemon juice of; 1 md Onion minced; 1 sm cn mushrooms; 1 tb Worcestershire Sauce; 1/2 oz Dry white wine for basting; 1 c Shrimp cleaned & peeled; 2 tb Vegetable oil; 8 tb Butter; 1/2 lb Crabmeat; 1 sm Bay leaf; Salt and pepper to taste; 2 2-lb flounders; 2 Ribs celery chopped fine

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INGREDIENTS

Bread crumbs
3 oz Dry white wine
1/2 c Cream
1/2 Lemon ; juice of
1 md Onion ; minced
1 sm cn mushrooms
1 tb Worcestershire Sauce
1/2 oz Dry white wine ; for basting
1 c Shrimp ; cleaned & peeled
2 tb Vegetable oil
8 tb Butter
1/2 lb Crabmeat
1 sm Bay leaf
Salt and pepper to taste
2 2-lb flounders
2 Ribs celery ; chopped fine

Servings

INSTRUCTIONS

saute the minced onion in butter until soft; add celery and saute an additional 2 to 3 minutes. Add shrimp and mushrooms with their liquid; saute until shrimp are pink. Add crabmeat, bay leaf, Worcestershire sauce, cream and enough bread crumbs to hold stuffing together; season to taste. Add wine. Clean fish and cut large slit lengthwise on top of fish. Place stuffing in slit; close slit with skewers and lace up. Heat oil with 2 tablespoons butter in a broiler pan; place fish in pan. Broil the fish slowly under a low flame; basting with the oil-butter mixture. As the fish begins to brown, add a little wine to the broiler pan to increase the basting mixture and keep the fish moist. It is not necessary to tum the fish. Keep the flame low and when the top of the fish is golden brown or slightly darker, the fish will be cooked through. Spoon remaining sauce from the pan on the fish and sprinkle with lemon juice. Serves 4. From . Downloaded from G Internet, G Internet.

NOTES

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Broiled Stuffed Flounder

Bread crumbs
3 oz Dry white wine
1/2 c Cream
1/2 Lemon juice of
1 md Onion minced
1 sm cn mushrooms
1 tb Worcestershire Sauce
1/2 oz Dry white wine for basting
1 c Shrimp cleaned & peeled
2 tb Vegetable oil
8 tb Butter
1/2 lb Crabmeat
1 sm Bay leaf
 Salt and pepper to taste
2 2-lb flounders
2 Ribs celery chopped fine

saute the minced onion in butter until soft; add celery and saute an  additional 2 to 3 minutes. Add shrimp and mushrooms with their liquid;  saute until shrimp are pink. Add crabmeat, bay leaf, Worcestershire sauce,  cream and enough bread crumbs to hold stuffing together; season to taste.  Add wine. Clean fish and cut large slit lengthwise on top of fish. Place  stuffing in slit; close slit with skewers and lace up. Heat oil with 2  tablespoons butter in a broiler pan; place fish in pan. Broil the fish  slowly under a low flame; basting with the oil-butter mixture. As the fish  begins to brown, add a little wine to the broiler pan to increase the  basting mixture and keep the fish moist. It is not necessary to tum the  fish. Keep the flame low and when the top of the fish is golden brown or  slightly darker, the fish will be cooked through. Spoon remaining sauce  from the pan on the fish and sprinkle with lemon juice. Serves 4.    From <A Taste of Louisiana>.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (706g)
Recipe Makes: 4

Calories: 902
Calories from Fat: 410 (45%)

Amt Per Serving		% DV

	Total Fat 45.5g	61 %
	Saturated Fat 23.4g	117 %
	Monounsaturated Fat 13.3g
	Polyunsanturated Fat 4.6g
Cholesterol 445.6mg		137 %
Sodium 883.5mg		30 %
Potassium 2086.7mg		55 %
Total Carbohydrate 6.7g		2 %
	Dietary Fiber 0.9g	3 %
	Sugars, other 5.8g
Protein 107.2g		153 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 902

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