Best 4 Flounder Stefano Recipes

When it comes to delightful seafood dishes, flounder stefano is a name that stands out for its captivating flavors and exquisite presentation. This delectable culinary creation is a symphony of taste, where the mild and delicate flavors of flounder are elevated by a harmonious blend of aromatic herbs, succulent vegetables, and a rich, velvety sauce. Whether you're a seasoned chef or a home cook seeking culinary adventures, discovering the best recipe for flounder stefano will unlock a world of gastronomic delight.

Here are our top 4 tried and tested recipes!

CREOLE FLOUNDER WITH SEAFOOD SAUCE

Creole Flounder with Seafood Sauce image

This is one of my family's favorite Creole dishes. The recipe can be made with flounder or sole fillets, but I sometimes use locally caught kingfish bass.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4-5 servings.

Number Of Ingredients 14

Ingredients

1 cup diced onion
1 cup chopped green pepper
2 garlic cloves, minced
1/2 cup minced fresh parsley
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
8 ounces Mexican process cheese (Velveeta), cubed
2 tablespoons lemon or lime juice
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup Creole mustard or other spicy mustard
2 pounds flounder fillets
1-1/2 teaspoons Creole seasoning
2 pounds cooked shrimp, peeled and deveined

Steps:

In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm. , Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce.

Nutrition Facts : Calories 869 calories, Fat 44g fat (25g saturated fat), Cholesterol 528mg cholesterol, Sodium 1868mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 2g fiber), Protein 88g protein.

BAKED FLOUNDER WITH PANKO AND PARMESAN

Baked Flounder with Panko and Parmesan image

Here's a simple but tasty flounder recipe. Serve with vegetables, a tossed salad, or rice.

Provided by N8TE

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

4 (4 ounce) flounder fillets
¼ cup butter, melted
⅔ cup grated Parmesan cheese
1 cup panko bread crumbs
½ teaspoon salt
ground black pepper to taste
1 pinch dried thyme

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 19.6 g, Cholesterol 101.6 mg, Fat 17.6 g, Fiber 0.2 g, Protein 29.2 g, SaturatedFat 10.2 g, Sodium 800.1 mg, Sugar 0.1 g

FLOUNDER FLORENTINE

Flounder Florentine image

I discovered this recipe several years ago when I was looking looking through some flounder recipes. Even though we're not big fans of fish, we enjoy this dish. It's tasty, healthy and inexpensive. -Debbie Verbeck, Florence, New Jersey

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 packages (10 ounces each) frozen chopped spinach, thawed and drained
1 pound flounder fillets
3 tablespoons chopped onion
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1-1/2 cups fat-free milk
1 tablespoon grated Parmesan cheese
1/4 teaspoon paprika

Steps:

Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking spray. Top with fillets., In a large saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 253 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 480mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges

FLOUNDER STEFANO

Flounder Stefano image

From a Kings cooking studio card. This has onion, white wine, oregano, tomatoes and garlic. I like those flavors with white meat fish. I made this with 2 lbs. of fish so I doubled the ingredients except I used dried oregano and used it "to taste" I also added one large minced shallot and 2 tbsp. butter. I drained my tomatoes but may not next time as the liquid evaporates. I did my fish in 3 batches and just removed them to a serving platter (carefully as they tend to fall apart). My oldest son and DH really liked this a lot.

Provided by Oolala

Categories Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 large flounder fillets
2 (14 1/2 ounce) cans tomatoes, diced
4 tablespoons olive oil
3 garlic cloves, minced
1 medium onion, minced
1/4 cup fresh oregano
1/2 cup dry white wine
salt, to taste, I used 1 tsp
fresh ground black pepper, to taste, I used 1/2 tsp

Steps:

In a large skillet, saute garlic in oil until lightly browned.
Add onions and saute until soft.
Add the wine and cook over medium-high heat until reduced by half.
Add the tomatoes, oregano, salt and pepper and cook for 5 minutes, stirring occasionally.
Arrange the fish in the pan in a single layer, spooning some of the tomato mixture over the top of each piece of fish and reduce heat to medium.
Cover and cook for 10 minutes or until fish is cooked through and flakes easily.
Season to taste with salt and pepper.

Nutrition Facts : Calories 323.2, Fat 17.5, SaturatedFat 2.7, Cholesterol 80.7, Sodium 544.6, Carbohydrate 12.8, Fiber 3.4, Sugar 7, Protein 24.6

Tips:

For the best results, use fresh flounder fillets. If you can't find fresh flounder, frozen fillets can also be used, but they should be thawed completely before cooking.
To prevent the flounder from sticking to the pan, use a non-stick skillet or lightly grease the pan with cooking spray.
Season the flounder with salt and pepper to taste before cooking. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Cook the flounder over medium heat until it is cooked through. The fish is cooked when it flakes easily with a fork.
Serve the flounder immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Flounder Stefano is a delicious and easy-to-make dish that can be enjoyed by people of all ages. The flounder is cooked in a flavorful sauce made with white wine, lemon juice, and capers. This dish is perfect for a weeknight meal or a special occasion. With its simple ingredients and elegant presentation, Flounder Stefano is sure to impress your friends and family.

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