|The Hay Day Country Market Cookbook|
|by Kim Rizk|
Since first opening in Westport, Connecticut, in 1978, Hay Day has been a celebrated purveyor of the finest farmstand produce and take-out fare.
Tip: Try stuffed flounder for more results.
1 - 10 of 10 for broiled stuffed flounder
Put oil, celery, ... and cayenne. Split flounder lengthwise, removing bones. ... of fish and broil 10 minutes on ... with drawn butter or garlic butter.
Melt butter in ... thoroughly. Stuff the flounders with the crab ... and arrange the stuffed fish on a ... white pepper and broil slowly, basting frequently ... the other. Serves 6.
In skillet, cook ... Spread mixture over flounder fillets (that you ... to oven. Bake 10 minutes longer or until fish flakes easily with fork. Serves 4.
(Or any white ... Spread mixture over flounder fillets. Roll fillets ... oven. Bake 10 minutes longer, or until fish flakes easily with fork. Serves eight.
In skillet cook ... Spread mixture over flounder fillets. Roll fillets ... paprika. Return to oven. Bake 10 minutes longer or until fish flakes. Serves 8.
In skillet, cook onion in 1/4 cup butter until tender, but not brown. Stir mushrooms into skillet with flaked crab, cracker crumbs, parsley, 1/2 ...
In skillet, cook onions in 1/4 cup butter until tender, not brown. Stir in drained mushrooms, flaked crab, cracker crumbs, parsley, 1/2 teaspoon ...
Saute celery, onion ... thick side of flounder, lengthwise and ... 5 minutes. TO BROIL: Place on ... garlic, minced 1/4 c. parsley, chopped Makes 4 servings.
Heat oven to ... slice of butter on each fish. Sprinkle with lemon juice. Bake 30 minutes. Baste. Broil 5 minutes. Baste. Broil 5 more minutes. 4 servings.
Preheat broiler. In ... broiling pan. Top fillets with mushroom mixture and chopped tomatoes. Broil 5 minutes, until fish flakes when pierced with a fork.
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