Creole Flounder with Seafood Sauce
TOTAL TIME: Prep: 25 min. Broil: 10 min.
YIELD: 4-5 servings.
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.
Ingredients
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1 cup diced onion
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1 cup chopped green pepper
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2 garlic cloves, minced
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1/2 cup minced fresh parsley
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1/2 cup butter, cubed
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1/4 cup all-purpose flour
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2 cups half-and-half cream
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8 ounces Mexican process cheese (Velveeta), cubed
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2 tablespoons lemon or lime juice
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2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
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1/4 cup Creole mustard or other spicy mustard
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2 pounds flounder fillets
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1-1/2 teaspoons Creole seasoning
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2 pounds cooked shrimp, peeled and deveined
Directions
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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.
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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.
Nutrition Facts
1 each: 869 calories, 44g fat (25g saturated fat), 528mg cholesterol, 1868mg sodium, 22g carbohydrate (11g sugars, 2g fiber), 88g protein.
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