I’ve been doing this stuffing for years and never knew it was actually Induction friendly with the change of bread. I keep coming back to this recipe again and again when I want stuffed fish. It’s so simple yet sooooo tasty. I keep the Flax Sandwich Buns made up and in the fridge at all times so I’ll have them for recipes that call for a slice of bread crumbs. I make them both with and without the caraway seed, because sometimes I don’t want that flavor in the dish I will be making with it. This can also be baked in a buttered pan and fish filets placed on top of the stuffing and baked, if you don’t have access to fresh whole fish.
2 oz. chopped celery
1 oz. chopped onion
2 T. unsalted butter melted for basting as fish cooks
2 slices chopped bacon
1 Flax Sandwich Bun from Linda’s site, but omit caraway and minced onion when making: http://www.genaw.com/lowcarb/flax_sandwich_buns.html
5 medium chopped deveined shrimp
Dash salt and pepper
1 whole 1 lb. flounder
Cook the chopped bacon until nearly crisp. Add onion and celery and saute in bacon grease until very tender and onion is beginning to brown a bit. Add chopped shrimp and cook until it is opaque. Turn off fire. Next, moisten the flax bun with a little water and mush it up onto the vegetables in the pan.
Take your fish and using a sharp paring knife, make a centered cut the length of the fish from base of head to within 1″ of the tail fin, making sure the knife is going down all the way to the backbone. Now make a cross cut at the base of the head and at the tail making a sort of H shape cut. Beginning at the backbone with knife laying sort of on its side, gently run the knife laterally, sliding it up and down as it rests against the bones, gently lifting the flesh up and away from the bones with your left hand as you cut with your right. You want to free the meat as far out to the edge of the fish as you can without getting to the ventral and dorsal fin bones, making the largest pocket possible for your stuffing. Now you have formed the the pocket for the stuffing. Some seafood markets will cut your fish for stuffing for you if you ask. Once you’ve done it yourself one time, it’s real easy from then on.
Fill the cavity with your stuffing, packing it into the sides of the pocket with a fork if necessary. Don’t worry if stuffing is bulging a little from the top of the pocket…….not a problem. The pocket “walls” always sprawl a bit when I make this.
Melt butter in a glass baking pan big enough for the fish to lay as flat as possible. Place fish right into the buttered pan and then baste the entire fish (including the stuffing itself) with the remaining butter in the pan. Bake in preheated 350º oven for around 20. Insert a fork into fish flesh…if meat is opaque and flakes when touched with a fork, it is done. If still translucent, bake 5-10 minutes longer. Every oven is a bit different, as we all know.
This stuffing is just the right amount to stuff a 1 lb. whole flounder very full, so that is the size fish I have calculated nutritional info on. When I have company and need four servings, I prefer to buy individual 1/2-3/4 lb. flounders (it’s just much more attractive to serve whole). When I do, I just add another slice of bread and tad more shrimp & bacon to the stuffing and it does 4 nicely. Of course, you’d need to recalculate nutritional info accordingly.
NUTRITIONAL INFO FOR STUFFING ALONE:
Serves 2, each serving contains
22.5 g fat
4.75 g carbs
2.35 g fiber
11.9 g protein
approx. 155 mg. sodium
2.4 g NET CARBS
NUTRITIONAL INFO FOR COMPLETE STUFFED 1 LB. FISH:
Serves 2, each half of the stuffed fish would contain:
25 g fat
4.75 g carbs
2.35 g fiber
54.65 g protein
2.40 g NET CARBS