Creole Flounder Recipes

CREOLE FLOUNDER

Creole Flounder image

Oven baked and oh, so easy to make! Delicately flavored flounder fillets are topped with tomatoes, bell pepper and other savory ingredients.

Provided by Betty Crocker Kitchens

Categories Entree

Time 18m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds flounder or other mild flavored fish fillets
2 medium tomatoes, chopped (1 1/2 cups)
1 small green bell pepper, chopped (1/2 cup)
1/3 cup lemon juice
2 teaspoons vegetable oil
1 teaspoon salt
2 teaspoons instant minced onion
1 teaspoon dried basil leaves
1/4 teaspoon coarsely ground black pepper
4 drops red pepper sauce

Steps:

Heat oven to 500°F. Grease rectangular baking dish, 13x9x2 inches. If fish fillets are large, cut into 8 serving pieces. Place fish in baking dish. Mix remaining ingredients; spoon onto fish.
Bake uncovered 5 to 8 minutes or until fish flakes easily with fork. Garnish with green bell pepper rings if desired.

Nutrition Facts : Calories 100, Carbohydrate 3 g, Cholesterol 50 mg, Fiber 1 g, Protein 18 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg

STUFFED FLOUNDER CREOLE

Stuffed Flounder Creole image

Make and share this Stuffed Flounder Creole recipe from Food.com.

Provided by NoraMarie

Categories Creole

Time 1h30m

Yield 6 plates, 6 serving(s)

Number Of Ingredients 15

Ingredients

2/3 cup butter or 2/3 cup margarine
1/2 cup minced onion
3/4 cup chopped celery
1/4 cup minced shallot
1 large garlic clove, chopped
1 tablespoon flour
1/2 cup dry white wine
1/2 cup milk
1/4 cup cooked shrimp
1/4 cup crabmeat
1 cup soft breadcrumbs
salt
pepper
6 small flounder, split
lemon wedge

Steps:

Melt 1/2 cup butter and sauté onions, celery, shallots and garlic until tender but not brown.
Sprinkle with flour. Cook, stirring constantly, for 2 minutes, until mixture browns.
Gradually stir in white wine and milk. Cook, stirring over low heat until mixture is smooth and thickened.
Fold in shrimp, crabmeat and soft breadcrumbs.
Season with salt and pepper to taste.
Have flounder split without separating the halves.
Remove the backbone. Spread half of each fish with stuffing. Reshape fish and spread it liberally with butter.
Season with salt and pepper to taste.
Lay the fish side by side in a buttered heatproof serving dish and brown the bottom over direct heat.
Put the dish under broiler heat to brown the top.
Serve hot; garnish with lemon wedges and parsley.

Nutrition Facts : Calories 248, Fat 21.5, SaturatedFat 13.5, Cholesterol 57.1, Sodium 218.8, Carbohydrate 9.3, Fiber 0.6, Sugar 1.3, Protein 2

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