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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Fiesta Flounder Fillets |
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Serves: 6 Print this RecipeDenise Lapnow - Bridgewater, New Jersey Bake-Off® Contest 40, 2002 Denise Lapnow says, "I'm always looking for ways to get my family to eat more fish and less meat." Her recipe, she explains, is "healthy, easy to prepare and tastes great. Kids love the Mexican flavor." 4 ounces (1 cup) shredded Monterey Jack-Colby cheese blend or shredded Cheddar cheese 1/2 cup unseasoned dry bread crumbs 2 (6-ounce) cans crabmeat, drained, flaked 1 (4 1/2-ounce) can chopped green chilies 2 teaspoons taco seasoning mix (from 1.25-oz pkg.) 2 eggs 2 pounds flounder filets (6 pieces) 2 teaspoons lemon juice 1 (16-ounce) jar chunky-style salsa 1/4 cup water 1 tablespoon unseasoned dry bread crumbs Heat oven to 400°F. In large bowl, combine cheese, 1/2 cup bread crumbs, crabmeat, 3 tablespoons of the chiles, taco seasoning mix and eggs; mix well. Sprinkle each flounder fillet with lemon juice. Spread crabmeat mixture over each fillet. Roll up each. Place in ungreased 12 x 8-inch (2-quart) glass baking dish. In small bowl, combine salsa and water; mix well. Spoon over rolled fish. Sprinkle with remaining chiles and 1 tablespoon bread crumbs. If desired, sprinkle with additional cheese. Bake at 400°F. for 20 to 30 minutes or until fish flakes easily with fork. Nutrition Per Serving: Calories 350; Protein 47g; Carbohydrate 16g; Fat 11g; Sodium 1220mg PICTURE: Top to bottom: Fiesta Flounder Fillets, Spicy Picnic Chicken From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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