Flounder Stuffed With Shrimp and Crabmeat

Ingredients

Stuffing

• 1/2 tablespoon olive oil
• 1/2 tablespoon butter
• 1/2 small onion, chopped fine
• 1 garlic clove, minced
• 1 celery rib, chopped fine
• 1/4 red bell pepper, chopped fine
• 2 ounces shrimp, chopped (1/4 lb)
• 1/4 teaspoon kosher salt (to taste)
• 1/2 teaspoon Old Bay Seasoning, to taste or use cayenne pepper
• 2 ounces lump crabmeat
• 2 tablespoons seasoned bread crumbs, more if needed

Fish

• 1 lb flounder fillets (4 large fillets)
• 1 dash salt, to taste
• 1 dash black pepper, to taste
• 2 tablespoons butter, melted
• 1/2 teaspoon paprika
• 1/2 lemon, cut into wedges for garnish

Directions

1. 1

   Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.

2. 2

   Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.

3. 3

   Season the fish with salt and pepper. Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).

4. 4

   Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with paprika over the tops of the fish. Place the pan in the oven and bake for 20-25 minutes.

5. 5

   Remove the fish from the oven and serve with lemon wedges.