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    You are in: Home / Recipes / Teresa's Stuffed Flounder Recipe
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    Teresa's Stuffed Flounder

    Average Rating:

     13 Total Reviews

    Showing 1-13 of 13

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    • on January 27, 2003

      one of the best recipes from the zaar. I could not find real crabmeat in my store so i used the faux crabmeat by louis rich company. i also did not have a full cup of plain breadcrumbs on hand so i used 1/2 plain and 1/2 herb garlic crumbs. after placing the flounder in a glass baking dish as directed, i poured more melted butter over the top of the filets and sprinkled with a little paprika. didnt notice the bake at 375 so i baked at 350. uncovered after 35 minutes and then baked an additional 10 mins or so until the rest of the dinner was done. WOW! this was some great tasting fish. ITS A KEEPER FOR SURE.

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    • on March 08, 2003

      Great recipe, easy to make. I used red snapper instead of flounder, tasted wonderful. Will make again!

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    • on February 24, 2003

      This was terrific! I made it with tilapia (which was on sale at my fish market). The filets were too big to cook double, and not quite thick enough to make a pocket, so I just piled the stuffing on top and baked as directed. It was beautiful looking, and delicious.

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    • on January 30, 2003

      Tgirl, this is wonderful! I used some leftover shrimp and a can of crabmeat. This recipe is very easy to put together and the stuffing is SO tasty. I served this with broccoli and boiled, new red potatoes. I will make this one again! Thanks for a great recipe!

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    • on January 02, 2004

      This was FANTASTIC!! I used a whole large flounder and pocketed the stuffing, cooked just about 15 minutes longer, and I looked like a CHEF!!! It was wonderful! I used canned tiny shrimp & canned crab meat due to time..no one knew or cared!! Thanks!!!

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    • on June 16, 2003

      Bravo!! This recipe is Absolutely Fabulous! A quality worthy of serving to company! I prepared as directed making no subsitutions. I will definitely be making this recipe again! Thank you so much for sharing!

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    • on January 27, 2009

      We loved this, but I was surprised to find it just a little bit dry--some reviewers complained that it was soggy! Maybe a lot depends on the fish you use. I see that BoxO'Wine poured butter over it...next time I might pour over a combination of butter, lemon juice, and white wine--I'd guess no more than 1/2 cup of liquid. I'll let you know how it turns out, or if you try it first let me know!

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    • on May 07, 2008

      This was just OK for us. I found it was pretty soggy on the bottom when I went to serve it. Must have been the liquid from the fish??? We weren't crazy about the garlic in this recipe either. It was missing something, but not quite sure what. Thanks for sharing with us though!

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    • on March 22, 2007

      For some reason there was a large amount of liquid in the pan after baking the first time. I used fresh fish and instead of shrimp I used lobster meat I bought at Sam's club. I thought overall it had a bitter after taste, but was like by DH. I spinkled parmesan cheese over the stuffing before I put remaining fish on top. I think Maybe I don't like flounder- maybe will try with another type of fish next time.

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    • on March 07, 2007

      Very tasty, everybody loved it. I'm not sure if it was the fish I chose or the recipe, but the flounder ended up slightly mushy. Not everybody loves breadcrumbs in with their crab stuffing.

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    • on February 14, 2006

      DELICIOUS!! I felt uncomfortable w/ the amount of butter at first, but i still followed the recipe. Turns out you need it for the amount of bread crumbs ur using. The only changes i made were: red bell pepper- no celery on hand, excluded the shrimp- had none, used "seasoned" bread crumbs, and left out the salt. I also used only four frozen flounder filets as this was dinner for two. I kept the quantity of ingredients for the stuffing as is. We pigged out!! My only regret is I wish I could give 10 stars..

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    • on February 22, 2005

      Great recipe, TGirl! For the stuffing, I used canned crab and shrimp, fresh breadcrumbs and a little bit of Old Bay seasoning. I also added a bit of paprika on top. My DH RAVED about them! Will definitely make again.

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    • on January 19, 2004

      This is a simple and easy recipe...I used too much breadcrumb, so watch out...don't be shy with the shrimp and crab! You can have it prepared hours before the guest sshow up and then just pop it i the oven.

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    Nutritional Facts for Teresa's Stuffed Flounder

    Serving Size: 1 (508 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 620.4
     
    Calories from Fat 163
    26%
    Total Fat 18.2 g
    28%
    Saturated Fat 8.7 g
    43%
    Cholesterol 297.1 mg
    99%
    Sodium 1114.5 mg
    46%
    Total Carbohydrate 21.6 g
    7%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.2 g
    8%
    Protein 87.4 g
    174%
    Detailed Nutrition Values About Nutrition Info

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