Creole Flounder with Seafood Sauce |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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 king arthur unbleached 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.
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