|Joyce's Stuffed Flounder
Joyce Perry Strong
8 slices yellowtail flounder (11/2 to 2 pounds)
1 stick of butter
1 large onion, finely chopped
1/2 green pepper, finely chopped
1 tsp. garlic powder
1 tsp. black pepper
1 8 oz. bag cornbread stuffing
1-31/2 oz. can shrimp, chopped into small pieces
31/2 oz. diced linguiça
1 egg, beaten
1-10-1/2 oz. can cream of mushroom soup
1/2 cup red wine
Optional: flake lobster, or shrimp, or diced linguiça or crab meat to put on the top of the fish while it's baking.
Dry the fish in paper towels and set aside.
In a medium sized kettle, melt one stick of butter and sauté the onion and green pepper. Add the garlic powder and black pepper and mix. Over a low flame, add the stuffing, shrimp, linguiça and egg. Add enough boiling water (about 1/2 cup) to moisten. Do not over moisten.
Cover the fish with small pieces of extra butter. Spread the stuffing over the fish and roll up in jelly roll fashion. Do not use toothpicks. Butter a 9" x 13" baking pan and place the rolled fish in it.
In a separate bowl, mix the soup with the wine and pour over the fish. Sprinkle one of the optional ingredients over the top. Bake, uncovered at 350° for 25 to 30 minutes until the fish flakes when stuck with a fork.