Creole Flounder with Seafood Sauce Recipe

Creole Flounder with Seafood Sauce Recipe photo by Taste of Home

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This is one of my family's favorite Creole dishes. The recipe can be made with flounder or sole fillets, but I sometimes use locally caught kingfish bass.

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Creole Flounder with Seafood Sauce Recipe

Prep: 25 min. Broil: 10 min.

Yield: 4-5 Servings

25 10 35

Ingredients

1 cup diced onion
1 cup chopped green pepper
2 garlic cloves, minced
1/2 cup minced fresh parsley
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
8 ounces Mexican process cheese (Velveeta), cubed
2 tablespoons lemon or lime juice
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup Creole mustard or other spicy mustard
2 pounds flounder fillets
1-1/2 teaspoons Creole seasoning
2 pounds cooked shrimp, peeled and deveined

Directions

In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm.
Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce. Yield: 4-5 servings.

Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Nutritional Facts 1 serving (1 each) equals 869 calories, 44 g fat (25 g saturated fat), 528 mg cholesterol, 1,868 mg sodium, 22 g carbohydrate, 2 g fiber, 88 g protein.

Originally published as Creole Flounder with Seafood Sauce in Country December/January 2003, p49