DECONSTRUCTED STUFFED FLOUNDER WITH LEMON SAUCE

DECONSTRUCTED STUFFED FLOUNDER WITH LEMON SAUCE image

This is my recipe for a delicious, simplified seafood-stuffed flounder. Forget rolling the fish filets around the stuffing. Layering is so much easier! Don't skip the lemon wine sauce. It's so simple and really puts the flavor over the top!

Provided by Teresa G. @sokygal

Categories Fish

Number Of Ingredients 23

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Ingredients

1 can(s) crabmeat (6 oz.)
6 tablespoon(s) salted butter, divided *see note
1/4 cup(s) celery, small diced
1/4 cup(s) onion, small diced
1/4 cup(s) sweet red, orange or yellow bell pepper, fresh or frozen, finely chopped
1 tablespoon(s) finely chopped shallot
1 pinch(es) freshly ground black pepper
3/4 teaspoon(s) louisiana seasoning or old bay
1/4 teaspoon(s) seasoned salt
1/2 cup(s) frozen tiny salad shrimp
2 teaspoon(s) chopped fresh flat leaf parsley and/or celery leaves
1 1/2 cup(s) fresh breadcrumbs (french baguette, sourdough, italian etc...)
1 teaspoon(s) lemon zest (optional)
8 medium flounder filets, thawed
a sprinkle smoked paprika
FOR THE SAUCE:
the reserved crab juice
1/4 cup(s) dry white wine such as pinot grigio
2 tablespoon(s) unsalted butter *see note
1/2 tablespoon(s) lemon juice (fresh preferred)
OPTIONAL GARNISH:
a few slice(s) or wedges of lemon
a few pinch(es) chopped parsley

Steps:

Gather and prep ingredients. Veggies may be prepped and refrigerated the day before.
Drain crabmeat over a bowl, reserving liquid to use for sauce.
Lightly butter a medium baking dish; set aside.
In a medium skillet, melt 4 tablespoons butter over medium/medium-high heat.
Add celery, onions, shallots, sweet bell pepper, black pepper, old bay seasoning and seasoned salt.
Sauté for 3 to 4 minutes; add frozen tiny salad shrimp. Continue to sauté until onions are translucent and shrimp are thawed and hot.
Stir in the minced parsley/celery leaves; sauté for additional 30 seconds.
Remove from heat; add breadcrumbs and lemon zest, if using; mix well.
Add drained crabmeat, mixing gently until well combined; set aside.
Preheat oven to 350ºF.
Pat fish fillets dry with paper towels; place 4 of the filets in prepared dish; very lightly sprinkle with ground black pepper.
Spoon stuffing onto filets in dish, pressing down lightly as needed (some stuffing will end up in the dish instead of on the fish, but that's okay.)
Place 4 remaining filets on top of the fillets with stuffing, pressing down lightly.
Melt remaining 2 tablespoons butter in microwave or in small saucepan on stove; using small pastry brush or spoon, coat fillets with melted butter.
Lightly sprinkle filets with paprika. Bake at 350ºF for 25 to 27 minutes or so (depending on oven,) uncovered. Make sauce when fish is halfway done.
To make sauce: While fish is in oven, add dry white wine to reserved crab liquid. Reduce volume by about 1/3 to 1/2 by boiling either in a small pan on the stovetop or pouring into a glass measuring cup and microwaving on high power for a couple of minutes. Remove from heat, add 2 tablespoons butter and 1/2 tablespoon lemon juice. Return to heat/microwave for additional 30 seconds, until butter is melted and sauce is hot. Pour over fish.
Garnish with lemon wedges and a sprinkle of fresh parsley, if desired. Serve immediately. Cover and refrigerate leftovers.
*Note: Salted butter is usually fine for the stuffing and for brushing onto fish for baking, but the sauce may be a tad too salty if you don't use unsalted butter.