Stuffed flounder
Yield: 4 Servings
Ingredients:
- 4 Flounder steaks (3/4-1 lb)
- 1 md Onion chopped (~3/4 cup)
- 1 Celery rib chopped (~1-3 c)
- 1/3 c Chopped bell pepper -red or green
- 1/4 lb Unsalted butter melted
- 1 lb Crabmeat
- 2 c White bread torn into small -pieces
- 2 lg Eggs lightly beaten
- 1 tb Chopped parsley
- 1 1/4 lb center slice boned
Instructions:
-country ham about 1/4" -thick finely diced 1 tb Amontillado sherry Salt to taste Freshly ground pepper to -taste Juice of one lemon Preheat the oven to 350'F. Lay the fish bottom side (the white side) up on a cutting board and make an incision in each fish down to the backbone along the center of the fish stopping just shy of the head and tail. Working at an oblique angle slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone. Saute the onion celery and bell pepper in a heavy saute pan in about half of the butter over medium-high heat until the onions begin to become transparent about 5 minutes. Toss with the crabmeat bread eggs parsley ham and sherry seasoning to taste with salt and pepper. Remember that the country ham is salty and will impart its flavor to the crabmeat. Stuff the fish with the mixture brush a glass baking pan with some of the remaining butter and add the fish to the pan. Mix the rest of the butter with the lemon juice pour over the fish and bake for 30-45 minutes or until the fish flakes easily with a fork.
