Best 5 Stuffed Flounder La Fourche Recipes

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**Embark on a Culinary Journey to Louisiana with Stuffed Flounder La Fourche: A Symphony of Flavors**

In the heart of Louisiana, a culinary masterpiece awaits - Stuffed Flounder La Fourche. This delectable dish is a testament to the region's rich Cajun heritage, where fresh seafood meets aromatic spices, creating a flavor symphony that will tantalize your taste buds. Stuffed Flounder La Fourche features tender flounder fillets generously stuffed with a savory blend of shrimp, crab, and vegetables, all enveloped in a rich, flavorful sauce. As you savor each bite, the delicate flaky fish harmonizes with the succulent seafood filling, while the aromatic sauce adds a depth of flavor that lingers on your palate. Whether you're a seafood enthusiast or simply seeking a taste of Louisiana's culinary traditions, Stuffed Flounder La Fourche promises an unforgettable dining experience. This article presents a collection of carefully curated recipes that will guide you in recreating this classic dish in your own kitchen. From the traditional Stuffed Flounder La Fourche to innovative variations that showcase the versatility of this dish, these recipes cater to diverse tastes and culinary skills. Dive into the vibrant flavors of Louisiana and let Stuffed Flounder La Fourche transport you to a culinary paradise.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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

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

STUFFED FLOUNDER



Stuffed Flounder image

What's more New England than fish? I've grown up eating lots of fish, and this is one of my favorite recipes. I like to prepare this ahead of time when I'm expecting company. When my guests arrive, I just pop it in the oven and it's ready in 30 minutes.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4-6 servings.

Number Of Ingredients 10

1/2 cup butter, divided
1 medium tomato, chopped
1/2 cup finely chopped celery
1/4 cup minced fresh parsley
2-1/2 cups soft bread crumbs
2 ounces crumbled blue cheese
1 large egg, lightly beaten
1/2 teaspoon salt
6 flounder or sole fillets (1-1/2 to 2 pounds)
1 tablespoon lemon juice

Steps:

  • In a skillet, melt 1/4 cup of butter; add tomato, celery and parsley. Cook over low heat until vegetables are tender and juices evaporate, about 10 minutes. Remove from the heat; stir in the bread crumbs, blue cheese, egg and salt. Spread over fillets; roll up and secure with toothpicks. Place in a greased 11x1x2-in. baking dish. Melt remaining butter; add lemon juice. Pour over fillets. Cover and bake at 350° for 25-30 minutes or until fish flakes easily with a fork. Remove toothpicks before serving.

Nutrition Facts :

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.

Tips:

  • For the best flavor, use fresh flounder fillets. If you can't find fresh flounder, you can substitute another type of white fish, such as tilapia or cod.
  • Be sure to season the fish fillets well before cooking. This will help to enhance the flavor of the fish.
  • Don't overcook the fish. Flounder is a delicate fish, so it's important to cook it just until it is opaque and flakes easily with a fork.
  • Serve the stuffed flounder with your favorite sides. Some popular options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Stuffed flounder is a delicious and elegant dish that is perfect for a special occasion. It's also a relatively easy dish to make, so it's a great option for home cooks of all skill levels. With its delicate flavor and flaky texture, stuffed flounder is sure to be a hit with your family and friends.

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