Sunday, June 12, 2011

Low-Point Stuffed Flounder

Flounder is one of our favorite fish to eat. Fresh-tasting, light, flaky and delicious! I love creating new recipes of different ways to prepare flounder and this recipe takes the cake! It got two thumbs up from my family. Hopefully, it will from yours too! :)

Low-Point Stuffed Flounder
- 5, 4 oz. flounder fillets
- 1 medium squash, peeled and chopped fine
- 1 garlic clove, chopped fine
- 1 green onion, chopped (green and white part)
- 2 Tbs bread crumbs
- 1 tsp. Goya Adobo seasoning
- 2 Tbs butter (Land O Lakes Light), melted
- pinch pepper
- lemon juice
- fresh dill (optional)
Preheat oven or outdoor grill to 400 degrees. Line each flounder on a separate piece of aluminum foil. In a bowl, mix squash, garlic, onion, bread crumbs, Adobo, butter, and pepper. Spoon mixture over each flounder (pretty much covering the entire fish). Roll flounder, sprinkle with just a little bit of lemon juice and add a piece of fresh dill on top if desired. Wrap in aluminum foil. Repeat until all flounder is rolled and wrapped in aluminum foil. Bake for 15 minutes (or until desired doneness). Unwrap and enjoy this delicious entre'! If you'd like a printer friendly version of this recipe, Click Here.
Total servings - 5
Serving size - 1
Points per serving - 3

"Every successful man I heard of has done the best he could with the conditions as he found them, and not waited until next year for better." - Edgar Howe