Stuffed Flounder – High-Stakes Praying

Hello, fish lovers. Here’s a recipe from our daughter Mary Beth and her friends, Sharon, and Renee. They live in San Antonio and by the way, they know all about good eatin’.  And now they’re into healthy. Enjoy!

  Stuffed Flounder Serves 3-5

  • 2 lbs. Fresh Skinless Flounder Fillets or 3 Small Whole Flounder G.G.S. (Gilled, Gutted, and Scaled)
  • 1 lb. Groomer’s Crab Meat Stuffing
  • 3/4 cup Butter, melted
  • 2 tbs. Chopped Parsley
  • Salt and Pepper to Taste
  • Cooking Spray
  1. Heat oven to 400°F. Coat a 13 x 9 x 2-inch baking dish with cooking spray.
  2. FOR FILLET: Place flounder fillet skinned-side up on work surface. Spoon crab stuffing onto end of fillet, roll up, making a small bundle with stuffing sticking out of the sides. Repeat using remaining fillets and crab meat stuffing.   FOR WHOLE FLOUNDER: To make pocket for stuffing lay fish flat on cutting board, light side down. With sharp knife, cut down center of fish along backbone from tail to about 1 inch from head end. Turn knife flat, cut flesh along both sides of backbone to tail allowing knife to run over the ribs. Stuff the fish loosely with crab meat stuffing.
  3. Transfer bundles, seam-side down into baking dish. Sprinkle with remaining melted butter, salt, pepper, and parsley.
  4. Bake for 20-25 minutes or until fish is white and flakes easily with a fork.
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Comments
One Response to “Stuffed Flounder – High-Stakes Praying”
  1. Deelish!! Great recipe.

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