Spinach & Mushroom Stuffed Flounder

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I’m keeping this post short & sweet for all my readers!ย With a mild sweet flavor and delicate flaky texture, Flounder is a versatile, easy-to-prepare filet of fish. This firm-fleshed white fish can be baked, sautรฉed, stuffed, and poached. I recommend cooking this lean fish with butter, or oil to maintain moisture and prevent your filet from drying out. Substitute Flounder for Grouper, or catfish in any tastyย seafood recipe youโ€™ve got your heart set on. (*Credit: Southern Living Magazine)

I wanted to get slightly creative and do something with the Flounder other than just season with salt & pepper and sear or bake it. Last time I prepared a Flounder dish at home, I stuffed it with crab meat and served it with pan seared Scallops. Defiantly one of my favorite Seafood dishes I’ve made at home. You can find that recipe in the linkย here

These filet’s were somewhat difficult to work with because of how thin they are. For as much as I can’t argue the $5 price for the bag at Aldi, these filet’s are super thin, that’s why my rolling looks weird. Last time, I was able to line up 2 filet’s next to each other to make one large roll. This time, I had to use half the amount of filling and roll one at a time. I took the remaining mixture and topped the Flounder with it.ย 

The sauteed spinach and mushrooms gave the dish a very light, Mediterranean feel. Only thing I would loved to have added if it was on hand would’ve been some fresh dill and feta cheese!ย 

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Mise En Place:

  • 2 Flounder Filet’s
  • 2 Cup’s Raw Spinach
  • 2 Each Baby Bella Mushrooms, small chop
  • 1 Clove Garlic, minced
  • Butter
  • S&P, TT

Method Of Prep:

  • To prepare the filling: heat up a large pan over medium heat. Add butter & garlic. Cook until garlic is lightly browned. Add mushrooms and cook until softened, approximately 3 minutes. Remove mushrooms from pan. Add more butter then saute spinach until wilted, approximately 2 minutes. Pour cooked spinach into a mesh strainer and allow to drain for 10 minutes. Use the back of a spoon to press liquid out of spinach if needed. Once spinach has been drained, add to mushrooms onto a cutting board and rough chop the two together. Mix well.

 

  • Turn oven to 350 Degrees.
  • Using a paper towel, pat dry the Flounder filet’s on each side. Season with salt & pepper.
  • Take 2 tablespoons of the filling and lay on the center of the filet(s). Roll from bottom to top. Place stuffed fillet(s) onto a greased and lined baking pan (I used foil). Add 1 Tablespoon of butter onto of filet. Place in the oven and allow to bake for 20 minutes or until fully cooked.
  • Serve right away with your choice of vegetable (I chose Roasted Brussels). Garnish the Flounder with any leftover mixture.
  • Enjoy!

**Cooking Tip: Add fresh squeezed Lemon juice to the fish right out of the oven. The acid will brighten up the flavors of the fish! You can also use citrus zest in the spinach & mushroom mixture as well. **

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Stuffed Flounder with Scallops

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A few reasons I don’t prepare much seafood dishes at home:

-It’s expensive to buy

-I live in Ohio and don’t have the best access to fresh, local seafood (I lived in South F.L for 2 years and was spoiled by fresh off the boat seafood)

-Much of the seafood in the decent shops are far overpriced for what you’re getting and most of the seafood has been improperly cut up and it just doesn’t look the best to spend the money on.

I’m just vert picky when it comes to seafood. I’m also careful when ordering it while out at a restaurant, for example i’ll never order seafood on a Monday, I’ll also not order it at a place like Applebees (yes offence). There’s nothing worse than overcooked or old seafood!! Trust me, it’s hard to find places that offer the best seafood for an affordable price around here. Maybe I’m just being pretentious but I know good food.

It’s been a while since I’ve last had some good seafood so my friend and I randomly decided to make fish & scallops at home, rather than go out and spend a lot for sub par seafood. All together this meal cost around $30 to feed 2 people. Unfortunately the items pictured above were all purchased from out local grocery store so don’t judge me for using {frozen} Flounder and pre-made crab cakes. If you have access to fresh fish and crab meat, please please use that over what I used. Event though I didn’t use the freshest ingredients, this recipe still came out delicious!

Mise en Place:

  • 1 Pack (4) Flounder Filet’s {Fresh or frozen}, thawed
  • 2 (6oz) Crab Cakes, uncooked {Google recipe if you don’t have one} or buy pre-made from the store
  • 8 Small Scallops
  • EVOO
  • S&P, TT
  • Old Bay Seasoning
  • 2 Tablespoons Butter

Method of Prep:

  • Turn oven to 350
  • Cover a sheet tray with foil, apply non-stick spray
  • Sprinkle a thin layer of salt & pepper on foil. Season both sides of the flounder filet’s with s&p, place skin side down on tray {placing 2 filet’s side by side}.
  • Top Flounder with 3 ounces of crab cake mix, press down onto filet to so it makes for easier rolling.ย 
  • Take the top of the 2 filet’s and roll down (so the flounder is folded over mix). Take 2 toothpicks and insert into filet’s to keep them from unwrapping during cooking.ย 
  • Sprinkle top of fish with Old bay and a small amount of EVOO, use your fingers to rub over entire filet.ย 
  • Place in the oven and cook for 12-15 minutes or until fish is cooked all the way (Should feel firm to touch)
  • Use a fish spatula to remove from tray. If you don’t have one, substitute a firm spatula and carefully remove avoiding to break up the fish.ย 

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For the Scallops:

  • Using a Cast iron skillet, heat over high heat until hot.ย 
  • Add 1 Tablespoon of Evoo to pan, reduce heat to medium high (if pan begins to smoke, remove from the heat and let cool down for a minute before adding scallops)
  • Season both sides of the scallops with S&P, place into pan over medium high heat and allow to cook for 4.5 minutes or until the bottoms begin to turn golden brown. (about 2 minutes into cooking, using tongs, lift up scallops from pan to prevent them from sticking)
  • Once bottoms of scallops look golden brown, turn over and push them up to the top of the pan. Reduce heat to low.ย 
  • Add in butter and using a large spoon being to baste the scallops with butter for 2 minutes. Remove scallops from pan and place on top of a paper towel to soak up any moisture.ย *Note: Add in Crushed garlic cloves (skin on) and 1 sprig of fresh Rosemary and Thyme for additional basting flavor**
  • Serve fish and scallops with choice of sides. Take the remaining crab cake mix and cook off into mini crab cakes for an appetizer, or serve as a side option!
  • Enjoy!ย