Wednesday, July 20, 2011

Seafood Stuffed Flounder in a Dijon Mustard-Caper Sauce with Herb and Mushroom Brown Rice Pilaf

Seafood Stuffed Flounder
in a Dijon Mustard-Caper Sauce
with Herb and Mushroom Brown Rice Pilaf

I have to say, this is one of the best fish dishes I’ve ever made!  It is so flavorful. Even though I loathe turning on the oven in the summer months, this cooks so quickly so you won’t heat up the house .  This is a great dish all year ‘round.

Serves Two (2), but you know the drill (double or tripe as you desire).  Don’t be put off by the list of ingredients.  This is definitely a 30-Minute Meal!  You will note the similar ingredients in all three components of this dish.


For the Seafood Stuffed Flounder:

2 Flounder Fillets
1 tablespoon Olive Oil
1 tablespoon Butter, divided
2 tablespoons diced Sweet Onion
4 ounces large Shrimp, peeled, deveined and sliced into thirds
4 ounces Bay Scallops or Chopped Sea Scallops
Old Bay Seasoning, to taste
Garlic Powder, to taste
½ cup  Whole Wheat Bread Crumbs*
1 egg, beaten
½ tablespoon Lemon Juice
½ tablespoon finely chopped Fresh Herbs; suggest Basil, Oregano and Mint
Splash of dry White Wine
Freshly Chopped Parsley, optional
Lemon Slices and Wedges, optional

For the Herb and Mushroom Brown Rice Pilaf:

1 teaspoon of Olive Oil
½ tablespoon of Butter
¼ cup sliced Baby Bella Mushrooms
½ teaspoon dried Thyme
1 ½ cup Chicken Broth
½ cup quick cooking Brown Rice
2 tablespoons freshly chopped Herbs, divided (suggest Mint, Basil and Oregano)
Pinch of Kosher Salt
Freshly Ground Black Pepper, to taste
Handful of Frozen Peas
Splash of Dry White Wine

For the Dijon Mustard-Caper Sauce:

¼ teaspoon Olive Oil
1 tablespoon Dijon Mustard
1 tablespoon Philadelphia Brand® Savory Garlic Cooking Crème
1 teaspoon Capers, rinsed and drained
¼ cup water
Splash of White Wine
Freshly Ground Black Pepper, to taste
2 teaspoons chopped Parsley (optional)

To make the stuffed Flounder:  Preheat oven to 350°F.

Heat oil and butter in nonstick skillet over medium heat.  Add the onion and cook for three minutes. 

Sprinkle some of the Old Bay and the Garlic Powder onto the shrimp and scallops. Add the shrimp and scallops to the pan with the onion and cook for two minutes (leaving fish opaque).

Remove mixture to a mixing bowl.  Add breadcrumbs*.

*Note:  For this step, I suggest leaving 2 thin sliced whole wheat bread slices out all night. Cut the crusts off, and then crumble the bread into the mixing bowl followed by the crust.  I like to use the crust (some people don’t). I believe it adds body to this stuffing.

Beat one large egg and add it to the mixture in the bowl.  Add lemon juice and herbs.  At this point, the stuffing should be moist.  You don’t want it to dry out while baking.

Sprinkle Flounder fillet with Old Bay, to taste, on both sides. 

Place half of the stuffing in the middle of the fillet and roll up.  Secure with toothpick.  You can sprinkle with more Old Bay, if desired, and add a slice of lemon on top.  Hit it with a spalsh of white wine before baking.

Bake at 350° for  20 Minutes.

To Make the Rice:

Add olive oil and butter to hot pan.  Sauté mushrooms for three minutes.  Add Thyme.

Add chicken broth, quick cooking rice, herbs, salt and pepper, peas, wine and mushrooms (including oil), to pan.  Bring to boil and reduce to simmer, about 10 minutes.  Remove from heat.

For the Sauce:

Whisk all ingredients together except for parsley.  Bring to boil and reduce to simmer, about three-to-five minutes. 

Serve immediately over fish.

Note:  I am doing wine pairings with my recipes for the next two weeks.  If you like this let me know and I’ll continue it when it is a meal that calls for wine.  ;.)

Tonight’s wine Pairing is Talus Collection 2008 Pinot Grigio.  It’s bright fruit flavors compliment the stuffed flounder with Dijon. I get a distinct hint of citrus and spices mixed with grapey grape.

I found this gem on sale.  I am going to write to the winemaker to see if this is the last of this vintage or if I can get more!

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