Delicious Stuffed Flounder Recipe Paired with Portillo Wines
This post is sponsored by BabbleBoxx.com on behalf of Palm Bay.
My husband and I love a good seafood dinner. Seafood has such a gourmet quality about it that even the simplest recipe, like this stuffed flounder, makes you feel like you’re something special. Open up a bottle of wine, roast some vegetables and you have a delicious restaurant-quality dinner right at home.
I’m very lucky to have a husband who loves to fish, so we have fresh fluke fillets. Fluke is what you would find in the summer and flounder in the winter. The stuffing is just a variation of our favorite crab cake recipe, so if you find yourself with leftover filling like I did, give the cakes a try.
Be sure to scroll down to get the full recipe for this stuffed flounder!
So often, I hear talk about how it’s so hard to know how to pair recipes with wine. Portillo Wines makes that easy by labeling their bottles with wine pairings right on the front. I paired this Stuffed Flounder recipe with Portillo Wines Sauvignon Blanc.
Portillo is the first winery in Argentina that obtained a certification given by The Carbon Trust, an international leader in carbon reduction.
I absolutely love the light and fruity flavors of the Sauvignon Blanc. The name “Portillo” is Spanish for gateway and was inspired by a high elevation mountain pass in the Andes Mountains, which opens a path to the vineyards. Portillo Wines are grown at some of the highest elevations on the planet. Because of the altitude and irrigating the vineyards with melted glacier water, Portillo creates a wine with uncommon quality.
- 6 filets Flounder or Fluke
- 1/4 cup mayo
- 1 egg
- 1/2 cup bread crumbs
- 1 can lump crab meat
- 1 can tiny shrimp
- 1 tsp old bay
- salt and pepper
- 1 lemon
- 4 tbsp butter
- paprika for garnish
- 1 tbsp parsley
- In a bowl, mix together all ingredients, except fish, crab, shrimp and bread crumbs.
- In a separate bowl, add crab and shrimp. Coat with bread crumbs.
- Add in mayo mixture. Add in juice of 1/2 lemon. Mix in parsley.
- Butter a casserole dish. Preheat oven to 350 degrees.
- Lay the fish flat and add a scoop about a tablespoon size in the center.
- Roll fish up and lay seam side down in the casserole dish.
- In a small bowl, melt 4 tbsp butter. Mix in juice of remaining lemon.
- When finished with all fish fillets, brush with melted lemon butter mixture and garnish with paprika.