Stuffed Flounder With Shrimp
Eileen Goldfinger, Food and Garden Editor @Blogfinger
Fish:
2 flounder fillets
1/4 teaspoon chili powder
1 tablespoon Smart Balance margarine
1 tablespoon extra virgin olive oil
1/2 lemon
Stuffing:
6 medium shrimp, diced and peeled
1 scallion, diced
1 shallot, minced
1 small celery stalk, diced
1/2 teaspoon ground garlic
1/4 teaspoon freshly ground black pepper
pinch of salt
4 tablespoons Eggbeaters
1/4 cup Panko bread crumbs
Prepare the stuffing:
Put the margarine and the oil in a 10 inch non-stick pan and heat on medium.
Add shrimp, scallion, shallot, celery, garlic, black pepper and salt.
Sauté until scallions soften, and shrimp turn pink, approximately 5 minutes.
Remove from pan and place in a bowl to cool. Turn off heat under pan.
When the stuffing is cool, add Eggbeaters and Panko bread crumbs to the mix.
Prepare the fish:
Re-heat the pan on medium and add a little more oil if necessary.
Rub the chili powder on both sides of the fillets. Lay the fillets, skin side down on the counter (the skins are removed), place half of the stuffing in each fillet. Pull the two ends of the fillet together, over the stuffing, and secure with a wooden toothpick.
Cook the fillets in the pan until they turn brown and then turn them over and brown the other side. While they are cooking, squeeze the juice from the lemon over them.
serves 2
Cookin’ Music: Clifford Curry with “Mamma’s Home Cookin'”