Stuffed Gulf Coast Flounder Recipe


Main Ingredient


 Onion1 Medium, minced
 Butter8 Tablespoon
 Celery stalks2 , diced
 Green pepper1⁄4 , chopped
 Shrimp6 , shelled and cleaned
 Canned chopped mushrooms7 Ounce (1 Can)
 Crabmeat1⁄2 Pound, boiled
 Thyme leaves1 Pinch
 Bay leaf1 Small
 Worcestershire sauce1 Tablespoon
 Almonds1⁄4 Pound, browned and chopped fine
 Canned milk bread crumbs/Creamed bread crumbs1⁄2 Cup (8 tbs)
 White wine/Sherry3 Ounce
 White wine/Sherry1⁄2 Ounce (For Basting)
 Flounders/4 small ones5 Pound (2 Pieces, 2 1/2 Pound Each)
 Cooking oil2 Tablespoon
 Lemon1⁄2 , juiced
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4744 Calories from Fat 1894

% Daily Value*

Total Fat 219 g337.3%

Saturated Fat 78 g390.1%

Trans Fat 0 g

Cholesterol 1770.1 mg

Sodium 4985.5 mg207.7%

Total Carbohydrates 129 g43%

Dietary Fiber 23.9 g95.5%

Sugars 27.3 g

Protein 533 g1065.2%

Vitamin A 92% Vitamin C 272.5%

Calcium 136.6% Iron 125.6%

*Based on a 2000 Calorie diet


The Gulf Coast flounder, flat as it is, is an excellent fish for stuffing, and is remarkably delicious when stuffed and broiled, as Jesse does it, with a "mixed seafood" dressing.
If you can't get the crabmeat and shrimp, however, or if you or your guests happen to be allergic to shellfish, or if the occasion isn't quite gala enough to warrant this special purchase for flounder stuffing, merely use 2 medium sized cans of mushrooms instead of the crabmeat and shrimp, and add, if necessary, a few more breadcrumbs to fill.
It is hardly necessary to add that the almonds and wine may also be dispensed with.
However, both are quite desirable and lift a stuffed flounder out of the ranks of everyday cookery to the realms of Jesse's raved about masterpieces.
Jesse insists that you understand one thing about this recipe do not stint on the butter, and he means butter.
Flounder is essentially a dry fish and needs butter.
Skimp on other things in this recipe, but use about 1/4 pound of butter.
Jesse uses butter substitutes in lots of his cooking, but not in fish sauces.