Best 9 Teresas Stuffed Flounder Recipes

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Unveiling the culinary masterpiece, "Teresa's Stuffed Flounder," a dish that promises an explosion of flavors and textures. This delectable creation combines the tender, flaky flounder fish, expertly stuffed with a savory and aromatic filling that tantalizes the taste buds. Whether you're a seasoned chef or a novice cook, this article will guide you through the steps to prepare this exceptional dish, ensuring a memorable and satisfying dining experience. Get ready to embark on a culinary journey that showcases the perfect balance of flavors, textures, and presentation, as we delve into the secrets of "Teresa's Stuffed Flounder."

Let's cook with our recipes!

STUFFED FLOUNDER



Stuffed Flounder image

Baked flounder with crab stuffing. You may adjust this recipe to fit the size of your flounder.

Provided by Therese

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 50m

Yield 8

Number Of Ingredients 12

⅓ cup butter
½ large onion, minced
1 bunch green onions, chopped
½ green bell pepper, chopped
1 stalk celery, minced
3 cloves garlic, minced
1 pound crabmeat, shredded
¼ teaspoon Cajun seasoning
½ cup dry bread crumbs
salt and pepper to taste
2 tablespoons butter, softened
4 pounds whole flounder - cleaned, rinsed and dried

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish or a baking sheet lined with tin foil.
  • Heat butter over medium-low heat in a large saucepan. Stir in onion, green onions, bell pepper, celery and garlic. Cook slowly, stirring occasionally until onions are soft.
  • Remove pan from heat and stir in shredded crabmeat, seasoning, bread crumbs, salt and pepper.
  • Rub flounder skin and cavity with butter. Stuff with crab mixture and place in prepared pan.
  • Bake for 30 minutes, or until flesh is firm and white at the thickest part of the fish.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 8.9 g, Cholesterol 174.9 mg, Fat 15.7 g, Fiber 1.4 g, Protein 52.3 g, SaturatedFat 7.4 g, Sodium 446.1 mg, Sugar 1.7 g

BAKED STUFFED FLOUNDER



Baked Stuffed Flounder image

Provided by Alton Brown

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons unsalted butter
1 medium onion, chopped
1/2 teaspoon kosher salt, plus extra for the sweat and for seasoning fillets
1 clove garlic, minced
1 (10-ounce package) frozen chopped spinach, thawed and squeezed dry
1 lemon, zested
1/4 teaspoon freshly ground black pepper, plus extra for seasoning fillets
2 tablespoons chopped fresh parsley leaves
1 cup heavy cream
1/4 cup white wine
10 ounces grated Cheddar
1 1/2 to 2 pounds flounder fillets
3 cups leftover cooked rice

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium saute pan over low heat, melt the butter; add the onion and a pinch of salt and sweat until translucent. Add the garlic and continue to cook for another minute. Add the spinach and lemon zest and cook until just heated through. Season with the salt and pepper, add the parsley, and stir to combine. Remove from the heat and keep warm.
  • Place the heavy cream and wine into a saucepan over medium heat. Once the mixture begins to simmer, gradually add the cheese and stir until melted. Set aside and keep warm.
  • If the fillets are large, cut in half. Season each filet on both sides with salt and pepper. Divide the spinach mixture evenly among the fillets and roll the fish around the mixture. Place the rice into a 2 1/2-quart casserole dish and spread evenly. Place each roll on top of the rice, seam side down. Pour over the cheese sauce and place in the oven for 25 minutes. Allow to cool for 5 minutes before serving.

FLOUNDER WITH SHRIMP STUFFING FOR 2



Flounder with Shrimp Stuffing for 2 image

For a perfect date night meal, try this delicious stuffed flounder. You don't have to go to a fancy restaurant when you can make a recipe that is sure to impress your date!-Marie T Forte, Raritan, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 21

STUFFING:
2 tablespoons butter
2 tablespoons finely chopped onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
8 uncooked medium shrimp, peeled and deveined
2 tablespoons beef broth
1/2 teaspoon diced pimientos, drained
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon minced chives
Dash salt
Dash cayenne pepper
1/2 cup soft bread crumbs
FISH:
2 flounder fillets (3 ounces each)
2 tablespoons butter, melted
2 teaspoons lemon juice
1/2 teaspoon minced fresh parsley
Dash paprika
Salt and pepper to taste

Steps:

  • In a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from the heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 9x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 353 calories, Fat 25g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

CRAB STUFFED FLOUNDER



Crab Stuffed Flounder image

This is an easy recipe that my children have enjoyed. They're not big fish eaters either!

Provided by DThomRN2

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 31m

Yield 6

Number Of Ingredients 15

1 ½ pounds flounder fillets
1 cup crabmeat - drained, flaked and cartilage removed
1 tablespoon finely chopped green bell pepper
¼ teaspoon ground dry mustard
¼ teaspoon Worcestershire sauce
¼ teaspoon salt
ground white pepper, to taste
3 crushed saltine crackers
1 egg white
1 tablespoon mayonnaise
¼ cup butter, melted
1 egg yolk
5 tablespoons mayonnaise
½ teaspoon paprika
1 tablespoon dried parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
  • Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
  • Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
  • Bake the fillets at 400 degrees for 15 minutes.
  • While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
  • Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Nutrition Facts : Calories 308.2 calories, Carbohydrate 2.2 g, Cholesterol 126.7 mg, Fat 21.2 g, Fiber 0.2 g, Protein 26.5 g, SaturatedFat 7.1 g, Sodium 407.7 mg, Sugar 0.3 g

TERESA'S STUFFED FLOUNDER



Teresa's Stuffed Flounder image

We layer this yummy stuffing between thin fish filets, but you may choose to cut a pocket/slit in thicker filets and stuff the flounder in that manner. Either way you do it, I hope you enjoy the dish!

Provided by TGirl

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup celery, chopped
1 clove garlic, minced/crushed
1/4 cup butter
1/2 lb shrimp, boiled and chopped
1/2 lb crabmeat, cooked and chopped/shredded
1/2 cup scallion, chopped
1 cup breadcrumbs, plain/unflavored
2 tablespoons parsley, chopped
8 thin flounder fillets
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • Melt butter in fry pan/skillet over moderate heat.
  • Saute celery, scallions and garlic.
  • Remove from heat and add bread crumbs, shrimp, crab and parsley.
  • Season with salt/pepper and mix well.
  • Spray baking dish with nonstick spray, or coat with melted butter (your choice).
  • Place one half of the flounder filets in baking dish.
  • Cover filets with stuffing mixture.
  • Place remaining filets on top of stuffing to create individual stuffed flounders.
  • Cover baking dish with foil and bake at 375 degrees for 35 minutes.
  • Remove foil and bake for an additional 5 minutes or until fish is cooked through.
  • ~NOTE~Cooking time may vary, depending on thickness of your fish filets.
  • Test bottom filet for doneness-*should flake easily with a fork when done*.

STUFFED FLOUNDER



Stuffed Flounder image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 25

6 flounder fillets, 9 ounces each
Salt
White pepper
24 ounces Lynnhaven Crab Stuffing, recipe follows
1 cup toasted bread crumbs
Paprika
1/4 cup melted butter
2 tablespoons to 1/4 cup water
Parsley leaves, for garnish
Lemon wedges, for garnish
14 ounces blue crab backfin crabmeat
1 5/8 ounces blue crab claw meat
1 egg, beaten
1 1/4 ounces high quality mayonnaise, by volume
3/8-ounce apple cider vinegar
1 1/4 teaspoons sugar
3/8 teaspoon Old Bay seasoning
1/8 teaspoon salt
Pinch white pepper
1 1/4 teaspoons all-purpose flour
1 1/4 teaspoons cornstarch
1/8 teaspoon cayenne pepper
1 1/4 teaspoons dry mustard
1 1/4 teaspoons dry parsley flakes
1 cup Japanese bread crumbs (panko)

Steps:

  • Preheat the oven to 450 degrees F. Split each fillet in 1/2 to make a top and bottom portion of the fish. Lightly season the bottom portions with salt and pepper. Place 4 ounces crab stuffing on bottom portion. Place the top portion of fish on top of crab stuffing. Place in a baking dish. Sprinkle lightly with salt, pepper, bread crumbs, and paprika. Top with melted butter so as to moisten all of the crumbs. Place a little water in the baking dish. Bake for 15 to 20 minutes or until done. Garnish with parsley and lemon wedges.
  • Being careful to not break apart lumps, pick the crabmeat free of shells. Refrigerate in mixing bowl. Whisk together the egg, mayonnaise, apple cider vinegar, and sugar, and set aside or refrigerate if not used immediately.
  • Thoroughly combine the dry ingredients. Mix dry ingredients into the crab meat, trying not to break up or mash the lumps of crab. Gently work the wet ingredients into the mix. Chill immediately.

FLOUNDER WITH MUSHROOM AND ONION STUFFING



Flounder with Mushroom and Onion Stuffing image

"I've been making this recipe for my family for the last 20 years," relates Joanne Matt of Howell, New Jersey. "I've shared it with my sisters, too. Everyone seems to like the flavorful mushroom and onion stuffing wrapped inside the tender fillets."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

2 cups chopped fresh mushrooms
1 cup chopped green onions
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon ground thyme
1/4 teaspoon pepper
4 teaspoons olive oil, divided
3 tablespoons dry bread crumbs
4 flounder or sole fillets (6 each)
2 teaspoons lemon juice
2 teaspoons chopped fresh parsley

Steps:

  • In a nonstick skillet, saute the mushrooms, onions, garlic, salt, thyme and pepper in 2 teaspoons oil until vegetables are tender. Stir in bread crumbs. Remove from the heat., Sprinkle fillets with lemon juice; spread evenly with vegetable mixture and roll up. Place seam side down in an 11x7-in. baking dish coated with cooking spray. Brush with remaining oil. Bake at 400° for 20-25 minutes or until fish flakes easily with a fork. Sprinkle with parsley.

Nutrition Facts :

BAKED FLOUNDER WITH WILD-RICE STUFFING



Baked Flounder With Wild-Rice Stuffing image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 1h35m

Yield Four servings

Number Of Ingredients 16

1/2 cup raw wild rice, cooked according to the recipe on this page
6 tablespoons butter
Salt and freshly ground pepper to taste
8 fillets of flounder or sole, about two and one-quarter pounds total weight
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 pint (1 cup) shucked oysters
1/3 cup finely chopped scallions
1/2 cup plus 2 tablespoons fine fresh bread crumbs
1/2 cup heavy cream
1 egg, lightly beaten
Dash of cayenne pepper
1/2 cup finely chopped parsley
2 tablespoons finely grated Parmesan cheese
1/4 cup melted butter (optional)
Juice of half a lemon (optional)

Steps:

  • Cook the rice, drain and set it aside to cool.
  • Preheat oven to 450 degrees.
  • Butter a baking dish with two tablespoons of the butter and sprinkle with salt and pepper to taste. Arrange the fillets close together in one layer on the baking dish.
  • Melt two tablespoons of butter in a saucepan and add the onion and celery. Cook, stirring often, until the onion is wilted. Add the oysters and cook about 10 seconds. Add the scallions and cook about 10 seconds. Add the cooked rice, one-half cup bread crumbs, cream and egg. Bring to the boil, stirring. Add the cayenne, parsley and salt and pepper to taste. Remove from the heat and let cool.
  • Melt the remaining two tablespoons butter and brush the top of each fish fillet. Spoon equal portions of the wild-rice mixture on top of each fillet. Smooth the mixture almost but not quite to the edges of each fillet.
  • Sprinkle the top of the fillets with equal portions of the remaining two tablespoons bread crumb and the cheese. Place in the oven and bake seven to 10 minutes. To provide a better glaze, run the dish under the broiler for a minute or less. Combine the melted butter and lemon juice and pour over the fillets when served.

Nutrition Facts : @context http, Calories 727, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 40 grams, Fiber 3 grams, Protein 56 grams, SaturatedFat 21 grams, Sodium 1303 milligrams, Sugar 4 grams, TransFat 1 gram

STUFFED FLOUNDER



Stuffed Flounder image

Make and share this Stuffed Flounder recipe from Food.com.

Provided by Bev I Am

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 18

12 ounces flounder fillets
1/2 lb lump crabmeat
1/2 lb small shrimp, cooked and diced
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon flour
1 cup cream
1/4 cup breadcrumbs
1/4 cup green onion, diced
1 dash white pepper
1 dash cayenne pepper
2 tablespoons fish stock or 2 tablespoons shrimp stock
1/4 cup dry white wine
1/4 cup water
1/2 bay leaf
1 teaspoon garlic, minced
1/4 cup heavy cream
3 tablespoons butter
1 tablespoon flour

Steps:

  • Heat butter, add flour, and stir, but do not darken flour.
  • Add cream slowly and bring to a boil.
  • Combine with all other ingredients but flounder in a bowl and refrigerate until chilled.
  • Cut flounder lengthwise into 1-inch wide strips.
  • Fold flounder strips around a 2 oz nugget of the stuffing and stand them upright.
  • Bake in a 350°F oven for 25 minutes.
  • Top with Veloure Sauce (See steps below).
  • Veloure Sauce: Add liquids, spices and stock to saucepan, boil and remove after 10 minutes.
  • Make a light roux by heating 1 TBS butter in a pan, stirring in flour and heating until light brown.
  • Add roux to mixture and whisk in remaining butter.

Nutrition Facts : Calories 273.6, Fat 19.4, SaturatedFat 11.5, Cholesterol 135.2, Sodium 489.1, Carbohydrate 6.1, Fiber 0.3, Sugar 0.4, Protein 17.2

Tips:

  • For the best results, use fresh flounder fillets. If using frozen fillets, thaw them completely before cooking.
  • To make stuffing, use a food processor to finely chop the vegetables. This will help them to cook evenly.
  • If you don't have a food processor, you can finely chop the vegetables by hand. However, this will take a bit longer.
  • Season the stuffing to taste with salt, pepper, and other herbs and spices. You can also add a splash of white wine or lemon juice for extra flavor.
  • When stuffing the flounder fillets, be careful not to overstuff them. The stuffing should be packed tightly, but not so tightly that it bursts out of the fillets.
  • To prevent the stuffing from falling out of the fillets, you can use toothpicks to secure them closed.
  • Bake the stuffed flounder fillets in a preheated oven at 375 degrees Fahrenheit for 20-25 minutes, or until the fish is cooked through and the stuffing is heated through.
  • Serve the stuffed flounder fillets immediately with your favorite sides, such as rice, vegetables, or salad.

Conclusion:

Stuffed flounder is a delicious and easy-to-make seafood dish. With a few simple ingredients and a little bit of time, you can create a meal that is sure to impress your family and friends. So next time you're looking for a new seafood recipe to try, give stuffed flounder a try. You won't be disappointed!

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