Print Options

 
 
 
 Print
Creole Flounder with Seafood Sauce Recipe

Creole Flounder with Seafood Sauce Recipe

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.
TOTAL TIME: Prep: 25 min. Broil: 10 min. YIELD:4-5 servings

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

  • 1. 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.
  • 2. 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.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.