Spicy Stuffed Flounder

From: dwalker@faline.bellcore.com (Derek X. Walker)
Date: Mon, 15 Nov 1993 10:38:36 -0500

1 lb. box frozen (or fresh) flounder
1/4 cup minced onion
4 Tbsp. margarine
10-oz. imitation crab meat, cut into small pieces
1/2 cup Stove Top brand One Step Stuffing Mix in a Can, 
2 Tbsp. parsley
Dash of salt & pepper

For sauce:
3 Tbsp. margarine
3 Tbsp. flour
Dash salt
1-1/4 cups milk
1/4 cup dry white wine
1 cup shredded cheddar cheese

Thaw fish.  To thaw quickly, partially defrost in microwave, 
then separate pieces under cold running water.  Check each 
piece and remove any small bones.  In saucepan, cook onions in 
margarine until tender but not brown.  Add crab meat, Stove Top 
brand stuffing, parsley and salt and pepper.  Stir to mix and 
remove from heat.  Spoon stuffing mixture over fillets and wrap 
ends under, creating a "roll".  Place seam side down in a 
rectangular baking dish.

Tip: For fillet pieces that are too small to stuff, simply 
place close together in the baking dish and spread with crab 
stuffing, then top with additional pieces of fish.

In a medium saucepan, melt margarine and stir in flour and 
salt.  Add milk and wine and cook over medium to medium-high 
heat, stirring often, until thick.  Pour sauce over fillets and 
bake uncovered at 400 degrees F, oven for 20-30 minutes or unit 
fish flakes easily with a fork.  Sprinkly with shredded cheese 
and paprika if desired.  Bake a few minutes longer until cheese 
is melted.

Recipe by:
Jeanne Gormley
Flanders, NJ


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