Fish called sole, flounder, turbot, dab and halibut all belong to the same unique family of flatfish. These fish all have oval shaped bodies, dark on top, light on bottom and odd looking eyes on the same (top) side of their heads. They are bottom dwellers, propelling themselves with a wave like motion along the sandy bottom of the sea. With the exception of halibut, and some large flounders and turbots, most are small, in the 1 to 3 pound range. The different species vary greatly in quality, taste and texture.
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.
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
- 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.
Oven Browned Flounder Fillets
- ¾ - 1 lb Flounder fillets
- 3 tablespoons melted butter
- 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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