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Stuffed Flounder Recipe
|Chopped green onion||1⁄4 Cup (4 tbs)|
|Chopped mushrooms||4 Ounce|
|Crab meat||6 1⁄2 Ounce, drained|
|Cracker crumbs||1⁄2 Cup (8 tbs)|
|Flounder fillets||2 Pound, cut in serving pieces|
|Milk||1 Cup (16 tbs)|
|Sherry||1⁄3 Cup (5.33 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Parsley flakes||1 Teaspoon|
Serving size: Complete recipe
Calories 2589 Calories from Fat 1234
% Daily Value*
Total Fat 138 g211.9%
Saturated Fat 69.8 g348.9%
Trans Fat 0 g
Cholesterol 720.2 mg
Sodium 4697.9 mg195.7%
Total Carbohydrates 142 g47.4%
Dietary Fiber 8.6 g34.3%
Sugars 48.5 g
Protein 189 g377.3%
Vitamin A 126.6% Vitamin C 53.4%
Calcium 137.7% Iron 46.9%
*Based on a 2000 Calorie diet
Drain mushrooms and reserve liquid.
Combine mushrooms, crab meat, cracker crumbs, 2 tablespoons parsley flakes, salt, and pepper with cooked onion.
Spread mixture over fish fillets.
Roll up each piece of fish and secure with a wooden pick.
Place seam side down in a 10-inch glass baking dish.
In a 4-cup glass measure, heat butter 30 seconds.
Stir in flour and salt.
Add enough milk to reserved mushroom liquid to make 1 cup.
Gradually stir milk and sherry into flour mixture.
Cook sauce 2 to 3 minutes, stirring every minute, until thickened.
Pour sauce over flounder.
Cook flounder 6 to 8 minutes, rotating dish one-quarter turn halfway through cooking time.
Sprinkle cheese, paprika and 1 teaspoon parsley flakes over fish.
Cook 3 to 5 minutes, or until fish flakes easily with fork.