Baked Flounder With Shrimp And Crab Stuffing
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Shrimp||8 Ounce, cooked, shelled, and coarsely chopped (Fresh Or Frozen)|
|Fresh crabmeat||8 Ounce (Or Frozen, Thawed)|
|Snipped parsley||2 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Dressed flounder fish||1 1⁄4 Pound (2 Flounder, With Head And Tail)|
|Butter/Margarine||2 Tablespoon, melted|
In a 10 inch skillet cook bread crumbs in the butter or margarine over medium heat till golden brown and crisp.
Remove crumbs to mixing bowl.
In the same skillet melt butter or margarine.
Add green onions, celery, green pepper, and garlic.
Cook over medium heat till vegetables are tender.
Add vegetables to bread crumbs.
Stir chopped shrimp, crab meat, parsley, salt, red pepper, and black pepper into bread mixture.
Rinse fish and pat dry.
To cut a pocket, place flounder on a board, dark side up.
Make a slit in the center of fish, cutting lengthwise along backbone (see photo 1, right).
Cut a pocket on both sides of first cut.
Stuff fish loosely with bread mixture (see photo 2, right).
Place fish in a greased 15 1/2x10 1/2x2 inch baking dish.
Brush fish with butter.
Bake in a 400Â° oven about 20 minutes or till fish flakes easily with a fork.
Transfer fish to a serving platter.
Garnish the cooked fish with lime slices and green onion, if desired.