Flounder Fillets Louisiana
|Flounder fillets||1 1⁄2 Pound, 750 g|
|Butter/Margarine||1 Tablespoon, 15 ml|
|Green onions||3 Tablespoon, 50 ml|
|Parsley||3 Tablespoon, 50 ml|
|Crabmeat/8-oz canned snow crabmeat with its juice||1⁄2 Pound|
|Fine cracker crumbs||1⁄4 Cup (4 tbs), 60 ml|
|Curry powder||1⁄4 Teaspoon|
|Salt||1⁄2 Teaspoon, 2 ml|
|Pepper||1⁄2 Teaspoon, 2 ml|
Cut fish into 6 serving pieces, pat dry with paper towels.
Place in a 7 x 11-inch (18 x 28 cm) glass baking dish.
Place butter or margarine in a microwave-safe dish, add the green onions, parsley and minced onion.
Microwave 2 minutes at HIGH.
Stir well and microwave at MEDIUM-HIGH another 2 minutes.
Stir in the crabmeat (use juice, when canned crab is used) and add the remaining ingredients.
Stir the whole together.
Spread mixture over fillets in baking dish.
Cover with waxed paper.
Microwave at HIGH 5 minutes or until fish flakes easily with a fork.
Garnish with parsley and lime or lemon slices.