Tag Archives: panko

Shrimp And Mushroom Stuffed Flounder

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The seafood counter had some beautiful flounder fillets come in and I knew I wanted some for dinner, but was not wanting to spend the money for lump crabmeat to stuff it with, so I thought “What about stuffing it with shrimp?” $17 for half a pound of crab versus $10 for a full pound of fresh shrimp was a no brainer. Time to come up with something new and here it is!

  • 3 flounder fillets, about a 1/3 a pound each
  • 3/4 lb fresh shrimp, peeled, deveined, and cut in half
  • 4 oz. mushrooms, sliced
  • 2 green onions, sliced
  • 2 tbsp butter
  • 2 cloves minced garlic
  • 2 slices of bacon, chopped
  • 1/2 cup mayo
  • 1/2 cup panko breadcrumbs
  • 1 tsp cajun seasoning
  • a few turns salt and pepper
  • extra cajun seasoning and panko for topping
Preheat oven to 375 degrees.

Melt the butter over medium heat in a fry pan and add mushrooms, garlic, and onions. When mushrooms start to soften, add shrimp and cook until shrimp start to firm up. Remove shrimp mixture to a mixing bowl. Wipe out fry pan and return to heat with the bacon. When crisp, remove bacon to a paper towel lined plate and pat to remove some of the grease, then add to the mixing bowl with the shrimp. Add mayo, breadcrumbs, seasoning, and salt & pepper, and stir to combine.

Place flounder on a piece of wax paper or foil and pat dry. Spoon 1/3 of mixture across the center of one piece of flounder and roll up to resemble picture above. Place on a greased baking sheet and top with a sprinkle of cajun seasoning and panko. Repeat with remaining flounder fillets.

Bake in preheated oven for 25 minutes or until fish flakes easily with a fork. Serve with a salad and your favorite oven-roasted veggie.

Salmon Katsu

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Since it’s the new year, I’m going to make an effort to eat fish at least once a week, and though it maybe fried, it is in fact, fish for dinner! This is always a go to dinner when I want something quick without a fuss, and if you don’t like salmon, you can always make this with boneless, skinless chicken breast cutlets, or tilapia or flounder fillets. I serve it with katsu sauce, and this past time I tried ponzu as well, and I still like the katsu sauce the best. A bok-choy salad with Asian dressing, and a boil-in-bag of white rice goes great along side!

For the salmon:

  • 2 lbs salmon, skin removed and cut into 1 inch strips
  • 1 cup panko
  • 2 eggs, beaten
  • vegetable oil for frying

For the sauce:

  • 1 cup ketchup
  • 3 tbsp soy sauce
  • 2 tsp mustard powder
  • 2 tsp garlic powder
  • dash pepper

To prepare fish, fill a large skillet 1/3 full with vegetable oil and heat over medium-high heat. Place the panko in one medium mixing bowl, and beat 2 eggs in another. When the oil is hot, dip salmon the beaten egg, then the panko. Fry in batches of four at a time, about 1 to 2 minutes per side until salmon is firm. Place on a paper towel lined plate.

To prepare sauce, pour all ingredients for sauce in a small mixing bowl. Serve along side the salmon. Eat it while it’s hot!