Fishing Tackle Marketplace
CALL TOLL FREE 1.877.347.4718
Available Mon-Fri 9AM - 5PM EST
You Are Here:  Home ❱ Fish Recipes ❱ Recipe Showcase
Stuffed Flounder La Fourche
Recipe Information
Print: Print This Recipe
Rating: 7.79 with 12 votes
Servings: 4
Prep Time:: 15 to 30 minutes
Cook Time: 15 to 30 minutes
Cooking Method: Baked
Meal Type: Entree
Main Fish: Flounder
  • 4 Flounders (1-1/2 Pound Each)
  • 2 garlic cloves (minced)
  • 1/2 lb lump crab meat
  • 1/2 cup celery (finely diced)
  • 1/2 lb shrimp (small)
  • 3 TBL. parsley (chopped)
  • 1 egg (beaten)
  • 1/2 cup green onions (sliced)
  • 1 lemon (juice)
  • salt
  • black pepper
  • cayenne
  • 1 cup bread crumbs
  • 1 lb. butter (unsalted)
  • 1 -1/2 cup white wine (dry)
  • 1/2 tsp. paprika
In heavy pan saute onions, celery, garlic in the butter over medium heat. When vegetables are soft add shrimp, crab, egg, parsley and egg mixture to the vegetables. Slice each flounder on the dark side down the middle. Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing. Season the stuffing to taste, and fill the pocket leaving a mound on top. Place in pan with 1 1/2 cups of dry white wine. This will keep flounder moist , and keep from sticking. It also helps to rub butter on bottom of the pan. Sprinkle Paprika on top and bake for 25 minutes at 375 in oven.
Rate This Recipe
7.79 with 12 votes
Hate It Love It











Post Your Reviews
Post your comments. Did you like this recipe? Did you change it a bit? * Required Fields. You must be logged in to post a review. Please login now or register for free today
Email: Optional
Your Grade:
Your Review:*
Read Reviews

  Read 3 reviews
Grade The Review
mbe1234567 | Posted: March 26, 2006

love this recipe. I've used it for years.

elgy | Posted: May 9, 2005

I love this and so do my dinner guest. I think it needs to be cooked a litle longer and I don't use as much butter.

Fussy Eater | Posted: March 7, 2005

Because flounder are usually filleted, I'd wonder how the fish was prepared for cooking. Without filleting, the fish is difficult at best to gut and simply heading the fish will ruin the stuffing pockets. I'll pass thanks.

Return to Top |  New Search