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About Flounder

Sole and flounder are harvested on both the East and West Coast, as well as the Gulf of Mexico. Along the East Coast, Summer flounder is the most abundant, and can weight up to 20 pounds. Yellowtail Flounder is a delicate, thinner fillet with a mild flavor. All are very lean and easily prepared; simply broiled or elegantly stuffed with crabmeat.

ChefFishTales

Stuffed Flounder With Crabmeat

4-6 flounder fillets
1 cup cooked crab meat
2 tablespoons butter
¼ cup minced bell pepper
¼ cup minced onion
¼ cup bread crumb
4 tablespoons cream
salt and pepper
paprika
fresh parsley, minced

Sauté bell pepper and onion in butter over medium heat until tender. Do not brown. Remove from heat. Mix in crab meat, bread crumb, cream, salt and pepper to taste. Spoon about 2-3 tablespoons of mix onto one open fillet and roll to close with ends under. Place on foiled baking sheet. Repeat with remaining mixture and fillets. Dot with additional butter and sprinkle with paprika and fresh parsley. Bake in 375 oven for 10 to 15 minutes. Serve immediately. Serves two to four.
Variations: Cooked sautéed spinach and mushrooms.

4-6 flounder fillets
1 cup cooked crab meat
2 tablespoons butter
¼ cup minced bell pepper
¼ cup minced onion
¼ cup bread crumb
4 tablespoons cream
salt and pepper
paprika
fresh parsley, minced

Sauté bell pepper and onion in butter over medium heat until tender. Do not brown. Remove from heat. Mix in crab meat, bread crumb, cream, salt and pepper to taste. Spoon about 2-3 tablespoons of mix onto one open fillet and roll to close with ends under. Place on foiled baking sheet. Repeat with remaining mixture and fillets. Dot with additional butter and sprinkle with paprika and fresh parsley. Bake in 375 oven for 10 to 15 minutes. Serve immediately. Serves two to four.
Variations: Cooked sautéed spinach and mushrooms.

ChefFishTales

Oven Browned Flounder Fillets

• ¾ - 1 lb Flounder fillets
• 3 tablespoons melted butter

Crumb mixture:

¾ cup soft fresh bread crumbs
1 tablespoon fresh grated romano or parmesan cheese
¼ teaspoon thyme
½ teaspoon paprika

Dip fillets in melted butter. Dredge in crumb mixture. Place on foil lined baking pan. Baked in 425 oven until nicely browned, 10-15 minutes.
Serves two.

• ¾ - 1 lb Flounder fillets
• 3 tablespoons melted butter

Crumb mixture:

¾ cup soft fresh bread crumbs
1 tablespoon fresh grated romano or parmesan cheese
¼ teaspoon thyme
½ teaspoon paprika

Dip fillets in melted butter. Dredge in crumb mixture. Place on foil lined baking pan. Baked in 425 oven until nicely browned, 10-15 minutes.
Serves two.

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