YIELD Makes 2 servings
|2||whole baby flounder (about 1 to 1-1/4 pounds each)*|
|1||cup crabmeat, cleaned of shell and/or cartilage|
|2||tablespoons minced green bell pepper|
|1||teaspoon Worcestershire sauce|
|1||teaspoon prepared mustard|
|1||teaspoon chopped pimiento|
|Dash salt and black pepper|
|2||tablespoons seasoned bread crumbs|
|1||tablespoon melted butter|
- Preheat oven to 375°F.
- Rinse flounder; pat dry with paper towels. Place fish on greased baking sheet with head side up. Cut slit down backbone of each fish using sharp utility knife.
- Starting on 1 side of each fish, insert knife horizontally into slit. Begin cutting, about 1 inch from head, between flesh and bone, stopping just before tail to form pocket. Cut another pocket on opposite side of fish.
- To make stuffing, combine crabmeat, mayonnaise, bell pepper, Worcestershire, mustard, pimiento, salt and black pepper in small bowl. Spoon mixture evenly into prepared fish pockets.
- Sprinkle fish with bread crumbs and drizzle with butter. Bake 25 minutes or until fish flakes easily when tested with fork.
Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.
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