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.
Grilled Pork Tenderloin with Ginger Dipping Sauce from Hunt's features skewers of tender marinated pork, grilled to perfection and served with a spicy, ginger sauce. It makes an easy and delicious meal for family or company.
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.