Tom...dinner sounds real good. Also it sounds like a productive day. Good for you. Nothing like some hard work, especially outdoors, to give you a good night's sleep.
Since we are finally in double digits during the day and in upper 60s/low 70s at night, the husband and I are going to enjoy a nice moonlit stroll and stargaze a bit this evening.
I don't know exactly what constellations (except the Big and Little Dipper and Pleiades) that I am looking at but I know there is an abundance of stars out and has been this entire last month. Not sure if anybody 'noticed' but we will also have a blue moon (2 full moons in 1 month) this month on Halloween.
That has not happened since March 31 of 2018.
We had the fish today for dinner. It was quite tasty as I did exactly what I said above. Took it directly from fridge, put on metal sheet pan, and baked at 325 for 8 minutes to 'reheat' . At that point brushed with 1/4 cup mix of lemon juice, white wine and butter. Turned the broiler on for 1 minute. After that, I basted with remaining lemon-wine mix and rotated pan half turn. Broiled 1.5 min more and removed. PERFECTION!
So the recipe as I made it: EASY STUFFED FLOUNDER FILLETS
INGREDIENTS:
1 cup butter divided; ( 4 Tbsp. and 3 Tbsp. and 1 Tbsp.)
1/4 cup each: very, very finely minced celery, red bell pepper and onion
2-3 Tablespoons grated Parmesan cheese; plus more for garnish
3 Tablespoons fresh parsley; very, very finely minced; more for garnish.
1 Box chicken flavored Stove Top brand Stuffing
1 can (6 oz.) lump crab meat; juices reserved
1 can (4-6 oz.) baby shrimp
1 teaspoon Old Bay Seasoning
1 teaspoon Cajun seasoning (any brand)
1/2 teaspoon cayenne pepper
few shakes (2-4) Worcestershire sauce
2 ounces lemon juice (juice from about 1/2 a fresh lemon) divided; 1 oz and 1 oz.
3 ounces white wine (Sauvignon blanc is best as it is lemony/acidic but well balanced) divided; 1 oz and 2 oz.
fresh lemon wedges and fresh parsley for garnish.
NOTE: Due to using the box stuffing this recipe is already salty enough. I did not find this dish overly salty but I found it salted enough. I personally would not add any additional seasoning or spice that would up the saltiness of taste or sodium content in this recipe or serve any kind of salty side with it. Just me.
INSTRUCTIONS:
1.) Wash and pat dry fish fillets. Melt 1 Tbsp of butter. Coat a sheet pan with the butter. Lay the fish on a butter coated sheet pan. Drain the baby shrimp.
2.) Put the Stove Top Stuffing in a bowl large enough to hold it and some extra ingredients.
3.) Melt the 4 Tablespoons butter in a skillet on medium heat. Saute the onion, red bell pepper and celery in it until soft. Put the vegetables and butter/liquid in bowl with stuffing.
4.) Add the crab and it's juices to the stuffing. Add the shrimp to the stuffing. Add the cheese, parsley, Worcestershire sauce, 1 oz of the wine, 1oz. lemon juice to the stuffing. Add the 1.2 teaspoon cayenne pepper to the stuffing.
5.) Mix stuffing lightly. It should feel moist and well mixed but not wet. You can add more butter, wine, chicken stock, or water if need be. Be very careful as you do not want this 'wet' but just 'moist'!
6.) Put the stuffing in a medium-thin layer on the fish. When finished topped with another layer of the fish fillets. (Like you are making a sandwich). Sprinkle with the Old Bay and cajun seasoning
7.) Coat the fillets with the remaining butter, wine and lemon juice. Cook on 325F for 20-30 minutes until the fish is not opaque and flakes when tested with a fork.
8.) Baste with 1/4 cup lemon juice-white wine and butter mixture. Switch oven from bake to broil. Broil for 1 minute. Rotate pan half turn and baste again with remaining mixture. Broil 1.5 minutes more. Serve garnished with parsley.
ENJOY!
