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Full Online Book HomeLearning KitchenFishandseafood - Creole-style Flounder
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Fishandseafood - Creole-style Flounder Post by :arturoms Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1986

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Fishandseafood - Creole-style Flounder

1 cup sliced green onions with tops
1 green pepper, sliced in thin strips
1-1/2 Tblsp. margarine, melted
1 (16 oz.) can whole tomatoes, undrained
1 (8 oz.) can tomato sauce
1 bay leaf
1/2 tsp. dried whole thyme
6 flounder filets (approximately 1-1/2 lbs.)
1/4 tsp. salt
1/8 tsp. pepper
3 cups hot cooked rice


Saute' onions and peppers in butter in a saucepan until tender. Add liquid from tomatoes; chop tomatoes, and add. Stir in tomato sauce, bay leaf, and thyme; bring to a boil. Reduce heat, and simmer, uncovered, for 20 minutes;remove bay leaf and discard.

Place fish in a 13- x 9- x 2-inch baking dish coated with cooking spray; sprinkle fish with salt and pepper. Spoon sauce over fish; cover and bake at 350 degrees F. for 20 minutes, or until fish flakes when tested with a fork.
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1-1 1/2 cups slightly undercooked brown rice 1/2 pound flounder fillets (or other thin white fillets) 1 tablespoon dry white wine, low-sodium chicken bouillon or water 1 medium tomato, cored and thinly sliced (or 3/4 cup canned whole tomatoes, drained and chopped) 2-3 tablespoons minced onion 1 teaspoon minced garlic (or 1/8 teaspoon garlic powder) 1/4 teaspoon thyme 1/4 cup plus 2 tablespoons wheat germ Pepper to taste Preheat oven to 350 degrees. Spread rice in lightly oiled 1- or 1/2-quart baking dish. Sprinkle fish with pepper to taste. Fold fillets in half lengthwise and arrange in single layer over rice.
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2 large fillets flounder -- patted dry salt and pepper 1 tsp. Greek seasoning mix 1 (10 oz.) pkg. cleaned spinach 1/2 cup pine nuts -- toasted 2 green onions -- chopped 2 cloves garlic -- minced 2 tsp. lemon peel -- grated 1/2 cup Parmesan cheese -- grated Wash the spinach and shake out. Place in a hot skillet with a little water. Cover and let steam until wilted, about 3 minutes. Remove and place in a towel. Wring out until there is no liquid left. Place in a bowl with the green onions, nuts, garlic and lemon peel. Blend
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