It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Asparagus Stuffed Flounder
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- #65716
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1/2 cup onion, chopped
3 teaspoons butter or margarine, divided
6 flounder or sole fillets (4 to 6 ounces each)
18 asparagus spears
2 teaspoons flour
1 cup milk, skim or low-fat
1/2 cup sharp cheddar cheese, -shredded
1 teaspoon salt to taste, if desired
1/8 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 teaspoon nutmeg
directions
Steam the asparagus until tender-crisp, about 5 minutes. Saute the onion until tender in 1 teaspoon of the butter in a non-stick skillet.
Sprinkle the onion evenly over the fillets. Lay 3 asparagus spears crosswise on each fillet and roll the fillet around them.
Secure with skewers or toothpicks and arrange them in a single layer in a greased shallow baking dish.
Melt the remaining 2 teaspoons of butter in a small saucepan. Stir in the flour and cook the roux, stirring, for a minute. Gradually add the milk and continue cooking the sauce, stirring, until it begins to thicken. Stir in the cheese, salt, black pepper, and a dash or two of cayenne.
Pour the sauce over the fish rolls and sprinkle them with a little nutmeg. Bake the fish rolls in a preheated 350 degrees F oven for about 20 minutes.
added by
hooppatty
nutrition data
257 calories, 9 grams fat, 6 grams carbohydrates, 37 grams protein per serving. This recipe is low in carbs.
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reviews & comments
March 9, 2011
This is the best way that I have had flounder so far. I will definitely cut the amount of cayenne pepper in half the next time that I make it!