How To make Baked Flounder with Scallop Stuffing
1/2 c Butter
1 Clove garlic
minced
1 sm Onion :
finely chopped
1/2 lb Scallops chopped
Salt Fresh ground black pepper Dry white wine Dry bread crumbs :
fine 6 Flounder fillets -- 5-7 oz
1/4 c Butter -- melted
1/2 c Hot water
WHITE SAUCE: 2 tb Butter
2 tb Flour
1 c Milk
Salt Fresh ground black pepper Dry white wine In a 10 inch skillet, melt the 1/2 cup of butter. Add garlic and onion and saute until onions are translucent. Add scallops and cook 2 or 3 minutes. Season with salt, pepper, and white wine to taste. Add sufficient bread crumbs to prepare a moist stuffing. Place each flounder fillet dark-side-up on a flat surface. Placing the scallop stuffing in the center of each fillet, divide evenly among the fillets. Fold both ends of each fillet over the stuffing, overlapping the ends. Pour the melted butter and the hot water into a 9x12 inch baking dish. Transfer the stuffed fillets to the baking dish and bake 20 minutes while you prepare a white sauce. WHITE SAUCE: In a small saucepan, melt butter, then whisk in flour. Cook over low heat 2-3 minutes, whisking constantly. Then add milk, and salt, pepper, and white wine to taste. Increase heat to medium, whisking constantly until the sauce is thickened. Cook several minutes over low heat, stirring. When the flounder has baked 20 minutes, pour the white sauce over the stuffed fillets. Return the baking dish to the oven briefly and heat until the sauce begins to bubble. ~From Diana Rattray Recipe By : Country Inns and Back Roads Cookbook
How To make Baked Flounder with Scallop Stuffing's Videos
Shrimp and stuffed flounder
Crab Stuffed Salmon Recipe | How To Make Crab Stuffed Salmon | Easy Crab Stuffed Salmon
Crab Stuffed Salmon Recipe | How To Make Crab Stuffed Salmon | Easy Crab Stuffed Salmon Recipe
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Crab Stuffed Salmon Recipe Details:
AVOCADO OIL
4 SALMON FILLETS
8 OZ LUMP CRAB
2 CUPS BABY SPINACH FRESH
1/4 CUP PARMESAN CHEESE
SALT TO TASTE
BLACK PEPPER TO TASTE
3 GARLIC CLOVES FINELY CHOPPED
1/2 TSP SMOKED PAPRIKA
8 OZ CREAM CHEESE
2 TBSP BUTTER
GARLIC POWDER TO TASTE
ONION POWDER TO TASTE
OLD BAY SEASONING TO TASTE
SEAFOOD SEASONING TO TASTE
CAJUN SEASONING TO TASTE
LEMON WEDGES GARNISH
Cajun Butter Sauce
2 TBSP BUTTER
1 LEMON SQUEEZED
1/4 TSP OLD BAY SEASONING
1/4 TSP CAJUN SEASONING
1/4 TSP SMOKED PAPRIKA
1/4 TSP SEAFOOD SEASONING
Preheat oven to 350F
Using a skillet add a small drizzle of oil. Once the oil becomes hot add spinach, garlic and combine.
Season the spinach with salt, pepper, onion powder, smoked paprika, cajun seasoning. Remove spinach mixture and reserve. Allow the spinach to cool down.
Add the spinach mixture to the cream cheese and combine.
Add parmesan cheese. Add strained lump crab and fold it into the cream cheese mixture.
Place a slit in the middle of the salmon to create a pocket.
Stuff the salmon with the crab mixture.
Add a small drizzle of oil to the stuffed salmon and season with pepper, garlic powder, onion powder, smoked paprika, cajun seasoning, old bay, and seafood seasoning.
Pat the seasoning into the salmon. Flip the salmon over and repeat the same process.
Using medium-low heat and using the same pan add oil and allow to pan to get extremely hot.
Place the salmon into the hot pan and sear both sides until golden brown.
Cook the salmon for about 3 minutes on each side.
Add butter to the pan, along with lemon juice, Old Bay seasoning, cajun seasoning, smoked paprika, seafood seasoning.
Combine and spoon the seafood butter sauce onto the salmon for about a minute, before placing it into the oven at 350F. Cook the salmon in the oven for about 5 minutes or until the salmon is thoroughly cooked. Garnish with lemon wedges.
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How To Make Seafood Stuffing | Easy & Delicious Seafood Stuffing/Dressing Recipe #MrMakeItHappen
I know, I know. This is technically Dressing. On my YouTube Channel, I'm going to call it stuffing anyway though lol. This Seafood STUFFING is absolutely DELICIOUS! Give it a try if you want to switch it up a little this year. Let's #MakeItHappen
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Shopping List:
1 bag Pepperidge Farms Cornbread Stuffing Mix
1 1/2 bags Pepperidge Farms White Bread Stuffing Mix
1 lb Medium Shrimp
1 lb Bay Scallops
1/2 lb Lump Crab
1 tbsp better than bouillon Lobster base
1 yellow onion - diced
2 stalks of celery - diced
1 tsp thyme
4 cups stock (homemade preferably)
Red and Green Bell Pepper Diced
1/2 cup chopped parsley
Juicy Crab Seasoning
Directions:
In large pot, melt butter over medium heat. Add veggies and cook until tender.
2. Next, add bay scallops and shrimp. Then add garlic paste, and fresh herbs. Mix to combine ingredients. Taste and adjust seasoning if needed. Cook until veggies are tender and seafood is cooked.
3. Add most of your stock and turn the heat off. (reserve 1/2 cup or so to thin the mixture later as needed)
4. Add your bread. It will seem like a lot at first but the bread will begin to absorb the moisture. Fold this together and then taste one last time before adding eggs. Once the stuffing has the flavor you want, whisk your eggs and add to the stuffing along with chopped parsley.
5. Spray casserole or baking dish with cooking spray and add stuffing to it. Bake at 375 degrees for 45-60 minutes or until browned on top and registers at least 150-160 degrees internal temp
Baked Stuffed Flounder Using Deboned Flounder and Filets. This is an Easy Recipe with great flavors.
Today I'm making dinner of Stuffed Flounder, Corn on the Cob, and Sweet Tea.
I'm using deboned flounder and flounder filets from fish that I caught at the Mississippi Gulf Coast while inshore fishing.
I tried an easy stuffing recipe using Stove Top Chicken Stuffing. Surprisingly the stuffing already has a rich flavor base that works well with my favorite Creole Seasoning. Add some Tony Chachere's, garlic, salt n pepper, and shrimp, makes it great. You could even add onions, celery, peppers, and crab if you have it.
My advice is not to let the stuffing cool before stuffing the fish and cooking. This helps to prevent over cooking the delicate flounder.
Also, I preferred the stuffed filets for taste, because the bottom filets of the deboned flounder got lost in the stuffing.
However, for presentation value, the deboned flounder is fantastic.
As a bonus in this video, I give you my technique for making sweet tea that is perfect immediately. It doesn't have to sit in the refrigerator overnight to get sweet.
Enjoy.
Stuffed Flounder with Creamy Shrimp Sauce
Stuffed Flounder with crab meat and seafood stuffing is a great way to prepare this delicious fish. Pairing it with this simple creamy shrimps Sauce make sit even better.
Seafood Stuffing:
½ Cup Italian bread crumbs
2TBS Mayo
2 TBS Old Bay Seasoning
2 Tsp Parsley Flakes
1/2TSP yellow mustard
1 egg beaten
½# Crab Meat
4oz package bay scallops
½ cup salad Shrimp
Directions: Mix everything together and form into balls. Wrap Flounder Fillets around them thin side down and place on oiled foil lined pan. Spray each ball with olive oil cooking spray or brush lightly with olive oil. Bake at 350*F for 20-25 minutes or until fish is at least 145*F.
Creamy Shrimp Sauce from Datenightdoins.com:
Ingredients:
• 2 Tablespoons butter
• 1 teaspoon olive oil
• 1 Tablespoon fresh garlic, minced
• 2/3 cup green onions, sliced
• ¼ cup flour
• 2 ½ cups low fat milk
• 1 ½ teaspoons dried tarragon
• 1 teaspoon white pepper
• ½ cup white wine, optional
• ¾ lb. small cooked shrimp
In medium sauce pot melt butter with oil. Add onion, garlic and flour. Stir until flour is lightly browned. Slowly whisk in milk, then seasonings. Heat to boiling for five minutes stirring constantly. Blend in shrimp.
Seafood Stuffed Lobster Tail Recipe
Best Seafood-Stuffed Lobster Tail Recipe Ever!!
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Seafood Stuffed Lobster Tail Recipe:
3-4 small / medium lobster tails
3 tbsp butter
1 tsp parsley fresh/dried
1 tsp cajun seasoning
1/2 tsp old bay seasoning
1/2 tsp cedar plank salmon seasoning
1/2 garlic powder
1/4 smoked paprika
1 tsp lemon juice
Crab Stuffing / Filling
8oz crabmeat (lump, claw, etc.)
1/4 cup Mayonaise
1 tbsp dijon mustard
1/2 tbsp lemon juice
1/2 tbsp Worcestershire Sauce
1 egg
1/2 tsp Old Bay Seasoning
1/2 tsp cajun Seasoning
1/2 tsp cedar plank salmon seasoning
Add bread crumbs as needed
4 Jumbo Shrimp (add and cut as desired)
lemon wedges sliced
Directions:
Preheat oven to 425F
Prebake lobster tail for 4 mins
Bake for 7-10 minutes or until the lobster tail is opaque or reaches an internal temp of 145F