Stuffed flounder
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Stuffed flounder
Last updated 6/12/2012 1:25:18 AM. Recipe ID 59181. Report a problem with this recipe.
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      Title: Stuffed flounder
 Categories: Low country, Southern
      Yield: 4 Servings
      4    Flounder steaks (3/4-1 lb)
      1 md Onion, chopped (~3/4 cup)
      1    Celery rib, chopped (~1-3 c)
    1/3 c  Chopped bell pepper,
           -red or green
    1/4 lb Unsalted butter, melted
      1 lb Crabmeat
      2 c  White bread torn into small
      2 lg Eggs, lightly beaten
      1 tb Chopped parsley
      1    1/4 lb center slice boned
           -country ham, about 1/4"
           -thick, finely diced
      1 tb Amontillado sherry
           Salt to taste
           Freshly ground pepper to
           Juice of one lemon
  Preheat the oven to 350'F. Lay the fish bottom side (the white side)
  up on a cutting board and make an incision in each fish down to the
  backbone along the center of the fish, stopping just shy of the head
  and tail. Working at an oblique angle, slip the knife in between the
  flesh and backbone and run the knife down the ribs on both sides of
  the backbone.
  Saute the onion, celery and bell pepper in a heavy saute pan in about
  half of the butter over medium-high heat until the onions begin to
  become transparent, about 5 minutes. Toss with the crabmeat, bread,
  eggs, parsley, ham, and sherry, seasoning to taste with salt and
  pepper. Remember that the country ham is salty and will impart its
  flavor to the crabmeat. Stuff the fish with the mixture, brush a
  glass baking pan with some of the remaining butter, and add the fish
  to the pan. Mix the rest of the butter with the lemon juice, pour
  over the fish, and bake for 30-45 minutes or until the fish flakes
  easily with a fork.

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Recipe ID 59181 (Apr 03, 2005)

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