Flounder Stuffed With Shrimp and Crabmeat

This is a freshly caught flounder stuffed with a scampi style stuffing and baked with breadcrumbs in a buttery wine sauce.

2 pounds thin-sliced flounder, halibut or other white fish (4 long pieces)
3 cloves fresh garlic minced
1 teaspoon granulated garlic
3/4 cup Italian flavored breadcrumbs
1 cup white wine preferably Pinot Grigio
1/2 cup butter
1/4 cup freshly minced Italian parsley
Fish medley to use in the stuffing:
around 6 to 8 of each shrimp, scallops, pieces of lobster, broken up crab legs, calamari rings (if you have more than this just add it to the casserole for extra stuffing) I use around 3 cups of assorted seafood or all the same whatever you prefer.
salt pepper to taste
dash of cayenne pepper is optional

Preheat the oven to 375 degrees.
Oil spray a porcelain style casserole dish or line another kind of baking dish with parchment paper. (it’s important to have a nonstick pan as the fish is thin)
In a medium-sized fry pan add the stick of butter to melt and saute the garlic until golden.
Add the seafood medley you’re using to the butter then add the parsley and wine.
Simmer for around 10 minutes.
On a cutting board take the long piece of fish and add a scoop of this filling on the filet.
Roll it up seam side down and do the same for all of them.
Adding each one to the prepared casserole dish.
Pour the remaining liquid mixture and seafood over the top.
Sprinkle with breadcrumbs and granulated garlic, salt, pepper, and cayenne pepper if using.
Bake at 375 degrees for 35 minutes.

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