Combine shrimp and stuffing.
Add enough chicken bouillon and water to moisten; stuff flounder.
Wrap in aluminum foil; double fold to seal in moisture.
Bake at 350\u00b0 for 20 minutes.
ize is approximate. The original recipe said \"serves 4-6\".
ind another recipe!
Clean and scale a fresh flounder. I leave
Preheat oven to 375\u00b0.
Lightly butter bottom of 9 x 13-inch baking pan.
Place flounder in buttered baking pan; drizzle butter or margarine over surface.
Season with salt and pepper.
Spread onion over fish.
Scatter basil over onion.
Top with sliced tomatoes.
In a small bowl, combine mustard, cayenne and wine; pour into baking pan.
Score whole cleaned flounder as you would a ham.
Mix with wire whisk all remaining ingredients.
Pour over scored flounder and rub into flounder well.
Shake on crushed oregano.
Broil for about 20 minutes or until meat flakes with fork.
Do not turn. Garnish with lemon slices and parsley.
Crab Meat Stuffing:
Combine first 7 ingredients, beginning with finely chopped bell pepper in a large bowl.
Combine eggs and next 4 ingredients; stir into crab meat mixture.
Stuff flounder. Leftover stuffing may be used to stuff jumbo shrimp and bake as directed for flounder or it may be shaped into croquettes and browned in hot oil.
nto the pockets of the flounder, and place the stuffed fish
Saute vegetables in margarine.
Combine vegetables and all other ingredients in mixing bowl.
Loosely stuff flounder with mixture.
Sprinkle with paprika.
Wrap tail in aluminum foil. Baste flounder with cooking oil or margarine.
Bake for 25 minutes at 350\u00b0, basting once.
Saute celery, onion and garlic in melted butter over low heat. Add bread, crab, shrimp, parsley and egg; mix well.
Season with salt and pepper.
Split thick side of flounder lengthwise and crosswise; loosen meat from bone of fish to form a pocket for stuffing.
Place in pan.
Place in 350\u00b0 oven for 30 to 45 minutes. Baste frequently with lemon and melted butter.
Make incision on dark side of flounder.
Remove backbone by carving from center to each side.
With 2 sides slightly separated, remove all remaining bones.
br>I like putting the whole fish on the table and
salt and pepper.
Rub flounder skin and cavity with butter
Place flounder on top of piece of foil large enough to wrap it securely.
Cover with orange slices and sprinkle with pepper and herbs.
Wrap tightly in foil and cook in a pre-heated BBQ with hood down for approximately 30 minutes, turning once during cooking.
Open the foil and continue to cook approximately 15 minues with the BBQ hood still down.
irections for oven-baking a whole fish, but you can just
y making an incision the whole lenght of the abdomen and
warm place.
Season flounder fillets. Lay a slice of
Butter a shallow casserole (1 1/2\" deep). Cover bottom with 1/2 the flounder. Mix all ingredients for crab filling and place it on top of fish. Cover with remaining fish. Pour Mornay sauce over fish and bake at 375 for 30 minutes or until fish is tender.
Mornay Sauce:
Melt butter for sauce; blend in flour, and slowly add chicken stock and cream, stirring constantly. Bring to a boil; lower heat and simmer 5 minutes. Add cheese; cook until melted.
Baked Beets: Preheat oven to 400\
an.
Add peas and flounder; simmer until fish is tender
inutes.
Crush 2 cans whole tomatoes (28 ounces each) into