Store Number: (508) 347-7778

 

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Tuesday to Friday 11a-6p

Saturday 11a-5p

Sunday (Order Pickups Only) 10a-11a

Flounder

Mediterranean Flounder

Ingredients

  • 5 roma (plum) tomatoes
  • 2 tablespoons extra virgin olive oil
  • 1/2 Spanish onion, chopped
  • 2 cloves garlic, chopped
  • 1 pinch Italian seasoning
  • 1/4 cup white wine
  • 24 kalamata olives, pitted and chopped
  • 4 tablespoons capers
  • 1 teaspoon fresh lemon juice
  • 6 leaves fresh basil, chopped
  • 3 tablespoons freshly grated Parmesan cheese
  • 1 pound flounder fillets
  • 6 leaves fresh basil, torn

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water, and immediately remove to a medium bowl of ice water. Drain, and remove skins. Chop, and set aside.
  3. Heat olive oil in a skillet over medium heat, and saute onion until tender. Stir in garlic and Italian seasoning. Stir in tomatoes, and cook until tender. Mix in wine, olives, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
  4. Place flounder in a shallow baking dish. Cover with the sauce, and top with remaining basil leaves.
  5. Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

Serves: 4


Italian Style Flounder

Ingredients

  • 2 pounds flounder fillets
  • 1/2 tablespoon butter
  • salt and pepper to taste
  • 1 tablespoon lemon juice
  • 1/2 cup diced fresh tomato
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Arrange flounder in a medium baking dish. Dot with butter, season with salt and pepper, and sprinkle with lemon juice. Top with tomato, basil, and garlic powder.
  3. Cover, and bake 30 minutes in the preheated oven, or until fish is easily flaked with a fork.

Serves: 4

 

Crab Stuffed Flounder

Ingredients

  • 1 1/2 pounds flounder fillets
  • 1 cup crabmeat - drained, flaked and cartilage removed
  • 1 tablespoon finely chopped green bell pepper
  • 1/4 teaspoon ground dry mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • ground white pepper, to taste
  • 3 crushed saltine crackers
  • 1 egg white
  • 1 tablespoon mayonnaise
  • 1/4 cup butter, melted
  • 1 egg yolk
  • 5 tablespoons mayonnaise
  • 1/2 teaspoon paprika
  • 1 tablespoon dried parsley

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
  2. Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
  3. Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
  4. Bake the fillets at 400 degrees for 15 minutes.
  5. While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
  6. Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Serves: 6