STUFFED FLOUNDER FILLETS
I love ordering Stuffed Flounder at the restaurants. This one I can enjoy at home and with less calories and carbs.
Provided by David04
Categories Very Low Carbs
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Rinse fillets, pat dry with paper towels.
- Sauté onions over medium heat until tender. Add celery, carrot, and pepper.
- Reduce heat to medium low, cover and cook for 5 minutes, until vegetables are tender.
- Increase heat to medium-high, stir in thyme and cook until all moisture is absorbed. Stir in 1 tablespoon parsley.
- Spoon an equal amount of stuffing into center of each fillet.
- Roll lengthwise and seal with a toothpick.
- Place filets, seam side down, into coated casserole dish.
- In small bowl combine cheese, mayonnaise, and mustard.
- Spread over fish, sprinkle with lemon juice.
- Bake 20 minutes until the fish flakes easily with fork.
STUFFED FLOUNDER FILLETS
Steps:
- Chop mushrooms, olives, and roasted red peppers together. In saute pan on grill (or using grill pan), heat garlic oil and saute mushroom mixture until soft. Add tomato paste and cook 2 minutes on medium low fire. Place 1-2T stuffing on each of 4 flounder fillets and secure with picks; roll in seasoned flour-cornmeal, brown first side in the heated pan. Turn and then partially close the grill (or partially cover grill pan) to cook second side). In the 2-3 minutes second side cooks, heat remaining mushrooms, olives, and roasted peppers to use as dressing over the fillets.
MUSSEL-STUFFED FLOUNDER FILLETS WITH VEGETABLES AND MUSSEL BROTH
Provided by Molly O'Neill
Categories dinner, main course
Time 1h
Yield Four servings
Number Of Ingredients 9
Steps:
- Steam the mussels (see recipe). Reserve the broth. Remove the mussels from their shells and halve them if large. Lay the flounder on a work surface, skin side up. Season with 1 teaspoon salt and some pepper. Lay 4 mussels (or 8 halves) on each piece of fillet and roll it up like a jellyroll. Set aside.
- Heat the olive oil in a large saucepan over low heat. Add the onion and carrots, and cook until softened, about 15 minutes. Measure the mussel broth and add enough water to equal 1 1/2 cups. Stir in 1 teaspoon salt. Layer the potato slices over the onions and carrots, add the broth and bring to a boil. Reduce to a simmer, cover and cook for 12 minutes. Place the flounder rolls on top of the potatoes, cover and cook until fish is just cooked through, about 10 minutes.
- Carefully place 1 flounder roll in each of 4 soup plates. Divide the vegetables among the plates, arranging them around the fish. Ladle the broth over and serve immediately.
Nutrition Facts : @context http, Calories 13, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 40 milligrams, Sugar 0 grams, TransFat 0 grams
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