This is probably the best recipe I've made up so far. It has a nice little spicy kick to it in the center. A must for any seafood lover (no pun intended). Plus, its fairly easy.
Stuffed flounder- 6 flounder fillets
- 6 asparagus spears
- ½ lb cooked crab meat
- ½ lb bay scallops
- 1 cup chopped onion
- 1 tsp. salt
- 1 tsp. pepper
- 2 tbs. butter
- ½ cup soy sauce
- ½ cup white wine
Wasabi Cream Sauce- 3 tsp. wasabi powder
- 1 tbs. rice wine vinegar
- 1 tbs. soy sauce
- 2 tsp. lemon juice
- 1 tbs. fresh cilantro
- 1/3 cup light mayonnaise
Directions: 1. Pour the white wine, ½ cup soy sauce, and butter into the pan and mix until reduced to about 1 cup of liquid. Next sauté the onions, crab, meat, and scallops in the pan. Mix until liquid is almost completely gone. Add salt and pepper to taste.
2. In a separate large bowl, mix the wasabi powder with the rice wine vinegar and 1 tbs. soy sauce. Then add the light mayo. Stir until ingredients are well mixed and then add the lemon juice. Continue to stir until a smooth cream is made.
3. Make sure the seafood mixture is almost completely free from excess liquid. Then, add seafood to the bowl with the wasabi cream and mix until all of the seafood is coated with cream.
4. Take a generous amount of the seafood mixture and stuff the flounder fillets and also place asparagus spears in the center of the stuffing. Bake at 350 degrees for 25 minutes or until flounder is cooked.
Soy Ginger Glaze- 3 tbs. hoisin sauce
- 1 tbs. rice wine vinegar
- 1 tbs. soy sauce
- 1/4 cup brown sugar
- 1 tsp. chopped garlic
- 1 tsp. chopped ginger root
Directions: 1. Mix all the ingredients together. If needed, use a blender to make a smooth glaze with no solid particles.
2. After blended together, heat in a sauce pan for about 10 minutes and then put the mixture in the refrigerator till it's cooled off.
2. When the flounder is finished cooking, lightly glaze the flounders with the soy ginger mixture.