Saute the onion in 6 Tbsp butter until soft; add celery and saute 2-3 min longer. Add shrimp and mushrooms (with other liquid) and saute until shrimp are pink; add crabmeat, bay leaf, Worcestershire, cream, and enough bread crumbs to hold the dressing together. Season to taste. Add the wine and stuff the fish. Close slits with the aid of small skewers and lace up.
Heat 2 Tbsp oil along with 2 Tbsp butter in broiler pan and place fish in pan. Broil fish slowly under a low flame, basting with butter/oil mixture as fish begins to brown. Add a little more wine to the broiler pan to increase basting liquid and deep fish moist. It is not necessary to turn the fish. Keep the flame low and when the top of fish is golden brown the fish will be cooked through. Spoon the remaining sauce from the pan over fish.
Originally Submitted
5/5/2009
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