flounder
INSTRUCTIONS
In heavy pan saute onions, celery, garlic in the butter over medium heat. When vegetables are soft add shrimp, crab, egg, parsley and egg mixture to the vegetables. Slice each flounder on the dark side down the middle. Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing. Season the stuffing to taste, and fill the pocket leaving a mound on top. Place in pan with 1 1/2 cups of dry white wine. This will keep flounder moist , and keep from sticking. It also helps to rub butter on bottom of the pan. Sprinkle Paprika on top and bake for 25 minutes at 375 in oven.
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Serving Size: 1 recipe (1261g) | ||
Recipe Makes: 0 | ||
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Calories: 924 | ||
Calories from Fat: 152 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 864.9mg | 266 % | |
Sodium 932.9mg | 32 % | |
Potassium 2991.7mg | 79 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 8.9g | ||
Protein 175.9g | 251 % | |
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. |
Calories per serving: 924
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