Stuffed Flounder and Rice

Using: fish and prepared veggies of your choice

Ingredients:

1/4 cup EVOO

2 Garlic cloves, minced (or finely chopped)

1/4 cup diced Onions

1/2 cup shredded Carrots

1 shredded Zucchini

1/2 cup chopped Mushrooms

1/4 cup slivered Almonds 

1/4 cup Panko bread crumbs

Cooked rice of your choice (Jasmine, Basmati, Long Grain or Brown)

Wild-Caught Flounder (or wild-caught fish of your choice)

2 tbsp Butter or 2 tbsp EVOO

1 tbsp Lemon juice

1/4 tsp Salt & pepper
1/2 tsp dried parsley

Directions:

1. Sauté onions and garlic in EVOO ‘til translucent, add carrots then zucchini. Add mushrooms; slivered almonds. 

2. While all is cooking, prepare your rice separately. 

3. Add bread crumbs to veggie mix and season to your taste. Remove ‘stuffing’ from pan. 

4. Season flounder with salt, pepper and lemon and gently roll the stuffing inside the fish (have toothpicks ready) and brown on medium-low heat on the stove top. 

5. If any stuffing remains, toss with rice adding a splash of lemon juice. After fish is cooked through, remove and keep warm while preparing a sauce in the hot pan with evoo or butter and seasoning of your choice. You can use white wine and lemon juice as well. Get creative – it’s fun and rewarding! Buon appetite!!

Choose, eat, and live well! =)

Cooking with Friends - Recipe: Fish, Rice, and Veggies

My son and I joined our friends on a Sunday afternoon to make a delectable and nutritious meal.

We baked flounder with olive oil, lemon, S&P and butter – topped with tomato, garlic and basil; sautéed broccolini and asparagus in olive oil, garlic, basil and oregano and parmesan cheese; and brown rice to boot.

The most enjoyable part was allowing the 3 youngest children to help – they were eager to join in the fun. A & B are both 3 and C is 6. Yes their names start with those letters!

C added butter to each fish (we had 9 cold water caught flounder); he squeezed the lemons for juice, and stirred the tomatoes. 

A & B helped by sprinkling the fish with s&p, covering them with lemon juice and olive oil, and finally topping the fish with the tomatoes. 

We covered the fish and baked for 35 minutes at 350 degrees.

While the fish were baking, A & B prepared the asparagus by snapping off the ends. We sauteed the greens with 10 minutes left on the fish and finished with some brown rice.

We made a reduction using strawberries and organic evaporated cane sugar. I had more strawberries that were sliced and whipped cream to top a nice angel food cake bought from Trader Joe’s to serve for dessert. (No image available for this one because we were very excited about continuing our feast.)

All-in-all, we had a great time spending the day with friends. The kids said they enjoyed 'cooking' and are hopeful to do it again real soon. While we ate our dinner, all you could hear from A, B & C was yumm mmmm yumm as they chewed. That's a happy moment! =)

Download my free eGuide when you subscribe to my monthly newsletters for free.

Choose, eat, and live well! =)