Directions:
- Heat 1 tablespoon oil in a saute pan, add the shrimp, onions, celery, and peppers, cook for 1 minute. Add the garlic, cook for 30 seconds. Remove from the heat, add the bead crumbs and enough water or stock to moisten the stuffing. Season with creole spice. Set aside to cool. Preheat oven 400 degrees. Place the flounder, brown side up, on a cutting board in front of you. Using a sharp boning knife, cut along the center bone of the fish. Carefully peel open the fish, folding the flesh back to open up a cavity in the fish. Work your way around the bones. You want to remove the whole skeleton of bones, leaving you with one piece of fish, all opened up. Fill the cavity with the cooled stuffing. Fold the flaps over the stuffing. Place on an oiled sheet tray and place in the oven. Cook for 20 minutes, or until t
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.92 Kcal (1750 kJ) | ||
| Calories from fat | 83.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.27g | 14% | |
|---|---|---|---|
| Cholesterol | 108.2mg | 36% | |
| Sodium | 1195.29mg | 50% | |
| Potassium | 547.95mg | 12% | |
| Total Carbs | 44.81g | 15% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 3.57g | 14% | |
| Protein | 35.53g | 71% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 2.8mg | 16% | |
| Calcium | 160.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 126.8 Kcal (531 kJ) | ||
| Calories from fat | 25.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.81g | 14% | |
|---|---|---|---|
| Cholesterol | 32.83mg | 36% | |
| Sodium | 362.67mg | 50% | |
| Potassium | 166.26mg | 12% | |
| Total Carbs | 13.6g | 15% | |
| Sugars | 1.33g | 18% | |
| Dietary Fiber | 1.08g | 14% | |
| Protein | 10.78g | 71% | |
| Vitamin C | 2.9mg | 16% | |
| Iron | 0.9mg | 16% | |
| Calcium | 48.7mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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