50+ Friends Club Cookbook -- Fish and Seafoods -- Creole-Stuffed Flounder

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Creole-Stuffed Flounder

From the Kitchen of: Sylvia
Source: Complete Cooking Jenn-Air

4		Flounder or orange roughy fillets, 1/2 inch thick (about 1 1/2 pounds)
1/2	C	Chopped green pepper
1/4	C	Chopped green onion
2	tbsp	Butter or margarine
1 1/2	C	Chopped small cooked shrimp, or 2 cans (4 1/4 oz ea) small deveined shrimp, rinsed & drained
1	jar (2 oz)	Sliced pimiento, drained
3	tsp	Fresh lemon juice, divided
1/2	tsp	Salt
1/4	tsp	Dried thyme leaves
1/4	tsp	Sugar
1/8	tsp	Garlic powder
1/8	tsp	Cayenne
1	tbsp	Butter or margarine, melted
		Paprika

Butter grid or roasting pan. Place 2 fillets on pan. Set aside.
In small skillet on medium high heat sauté green pepper and green onion in butter until tender. Remove from heat. Stir in shrimp, pimiento, 2 teaspoons lemon juice, salt, thyme, sugar, garlic powder and cayenne. Mound half of shrimp filling on each of 2 fillets to within 1/2 inch of edge.
Cut a slit lengthwise down center of remaining fillets to within 1 inch of ends. Place fillets on top of filling. (Filling should show through center slit.) In small dish combine melted butter and 1 teaspoon lemon juice. Brush top of fillets with butter mixture. Sprinkle with paprika.
Bake in 350°F oven 25 to 30 minutes, or until fish flakes easily.