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Turban Of Flounder, Macadamia's picture
  Sliced celery 1 Cup (16 tbs)
  Butter/Margarine 3 Tablespoon
  Condensed chicken broth 21 Ounce (Two 10 1/2 Ounce Cans)
  Raw rice 1⁄3 Cup (5.33 tbs)
  Diced cooked shrimp 2 Cup (32 tbs)
  Drained pineapple tidbits 1⁄2 Cup (8 tbs)
  Flounder fillets 2 Pound (Thin Fillets)
  Sliced green onion 1 1⁄4 Cup (20 tbs)
  Sherry 2 Tablespoon
  Chopped macadamia nuts 1 1⁄4 Cup (20 tbs)
  Chopped pimiento 1 Tablespoon
  Cornstarch 2 Tablespoon

In saucepan, cook celery in 2 tablespoons butter until tender.
Add 3/4 cup broth and the rice.
Bring to a boil.
Cover; cook over low heat 20 minutes or until all liquid is absorbed.
Add shrimp and pineapple.
Line a 5-cup well-buttered ring mold with fish as follows: alternating wide and narrow ends, overlap fillets, and let ends hang over outside of mold; fill with shrimp mixture; fold fillet ends over top; place mold on baking sheet.
Bake at 350° F. for 40 minutes.
To pour off excess liquid, place cake rack over mold; invert but do not unmold.
Unmold on serving platter.
Meanwhile, in saucepan, cook onion in 1 tablespoon butter.
Add 1 can broth, Sherry, nuts, and pimiento.
Combine cornstarch with remaining broth (1/2 cup); stir into sauce.
Cook, stirring until thickened.

Recipe Summary

Main Dish

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