Thursday, September 16, 2010

Macadamia Crusted Stuffed Flounder in Butter Wine Sauce

Flounder layered with Shrimp and bread crumb filling, with a splash of white wine.

It's that time of the year when I love making baked fish, it's one of my favorite ways to prepare it. Baked fish filets are always a better choice than fried for healthier cooking. If you can't find flounder try any kind of mild fish as an alternative.
4 Flounder Filets
1/2 cup of Italian flavored bread crumbs
4 tablespoons  of butter melted
6 tablespoons of extra virgin olive oil
1/4 cup of white wine recommended Chablis
1 clove minced garlic
1/2 teaspoon garlic powder
1/4 teaspoon black pepper, cayenne pepper and salt
2 tablespoons of  fresh lemon juice
16 shrimp cleaned deveined with tails attached or small bay scallops  
1/2 cup chopped macadamia nuts
Directions
Place  2 pieces of fish  laying flat in a 2 inch baking dish squeeze lemon over the fish. In a bowl mix bread crumbs, garlic, spices, and  3 tablespoons of olive oil, set aside. Lay 4 shrimp on top of each piece of fish top with 4 filets on top then more bread crumbs, then  4 more shrimp on top.  Sprinkle chopped nuts on top of each piece of fish. In a seperate bowl, mix wine,  butter and the rest of the olive oil and pour around fish, reserving a little for the top and drizzle melted butter sauce over nuts.
Bake at 350 until browned and fish flakes with fork..around 35 to 45 minutes.
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