Reviewed: Sep. 21, 2007

Excellent recipe. I did omit most of the butter. I did use 2 TBS for cooking the onion and celery, and used equal parts of chicken broth and reserved liquid to moisten the broth. The Old Bay seasoning was just the right flavor to finish this wonderful dish. Thanks for sharing a great recipe.

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mommajana

Cooking Level: Expert

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Reviewed: May 10, 2007

YUM! I used frozen filets and no butter in this dish. I sprayed the pan with PAM and sprayed the top of the fish so it wouldn't dry out. I sauteed the onions and celery and added them to the stuffing along with some onion and garlic powder. I also used the Old Bay, Cajun Seasoning and some cayenne on the fish. Really, really good! Thanks!

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ShannonS

Cooking Level: Expert

Home Town: Orange, Texas, USA

Living In: Boynton Beach, Florida, USA

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Reviewed: Jan. 27, 2007

Absolutely the best tasting stuffed flounder I have ever enjoyed!! Easy to prepare & everyone loved it. Thank you. Happy Eating !!

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CR88

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Reviewed: Jan. 21, 2007

This was excellent. I had small flounder filets so I put one layer on the pan, topped it witht he stuffing, and put another layer of flounder on top. otherwise exact same instructions.. it was outstanding ! Thank you Brian !!

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longslim

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Reviewed: Sep. 10, 2006

This recipe was very easy, and it had an awesome flavor. I did make some adjustments. I used fillets instead of the whole flounder. I also left out the onion, simply because I do not like onions. I also made a cheese sauce to go on this, it was really good. My husband had some with and without the sauce, and we both agree the sauce made what was delicious even better. I would recommend trying this recipe.

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GOTSPICE

Cooking Level: Expert

Home Town: Chantilly, Virginia, USA

Living In: Spotsylvania, Virginia, USA

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Reviewed: Oct. 28, 2004

Looks very impressive with an entire flounder-- although better instructions on deboning and prep would be appreciated. We ended up cutting off the head and butterflying it but leaving the bones in and eating with caution. I didn't have celery, and I wish I'd gone to get it at the store before cooking-- the stuffing definitely needs the crunch of the celery. Also added chopped parsley after baking for color and presentation. Go easy on the seasonings- the stuffing can get pretty salty with all of the spices in the stuffing and canned shrimp and crab. Keeps great in the fridge for a few days.

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Froggy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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Reviewed: Nov. 6, 2003

This was very good. I used flounder fillets and folded them in half. Drizzled olive oil on the outside so fish would not dry out. Will make again.

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CSANDST1

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Reviewed: Jul. 21, 2003

This is an excellent recipe. Although I used tilapia instead of flounder I love the way the stuffing turned out. I added just a little fresh grated parmesan to the stuffing but overall the taste was delicious! I will definitely make this recipe again and probably use the stuffing for stuffed mushrooms as well.

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Cathy's Kitchen

Cooking Level: Expert

Home Town: Marilla, New York, USA

Living In: Acworth, Georgia, USA

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Reviewed: Dec. 6, 2002

Best recipie that I've tried and is very easy

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FLOUNDERGIGGING

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Reviewed: Jun. 22, 2002

This was a very tasty and easy recipe. I highly recommend it!!

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LINDA 527

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Reviewed: Feb. 23, 2002

This recipe is EXCELLENT!! I made this last nite for 'Lent', because my family is "Fire-hall 'Fish sandwiched' Out", and this was not only easy to make, but VERY delicious!!! Instead of the 'whole flounder', I used Cod fillets, and rolled the stuffing into them!! Wonderful!! It Definitely will be a 'regular' here during Lent!! Thanks Brian!!!

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