Flounder Stuffed with Shrimp and Crabmeat

March 20, 2019

Preheat the oven to 400°F In a sauté pan, heat 1 tbsp olive oil and 2 tbsp butter. Add 1 small onion, chopped fine, 2 garlic cloves, minced, 2 stalks celery, chopped fine, and 1/2 red bell pepper, chopped fine. Sauté for 2 minutes, or until the vegetables are wilted. Add 4 ounces shrimp, chopped fine (1/2 cup) and season with 1/2 tsp salt and 1 tsp Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in 6 oz crabmeat, then 3-4 tbsp Italian bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool. Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing). Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with 4 tbsp butter, melted and sprinkle with 3 tbsp lemon juice. Sprinkle top of fish with salt, black pepper and paprika. Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.

 

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