Recipe

Spinach Pesto

2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmesan

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Flounder Florentine

1 tbsp. + 1 tsp unsalted butter
2 tbsp. + 2 tsp. onions, chopped
1/8 tsp. rosemary, crushed
7 oz. frozen chopped spinach
2 tbsp. + 2 tsp. chopped almonds
1/3 cup instant rice, cooked
2 tsp. lemon juice
1 lb. flounder fillets
toothpicks
2/3 cup cream of mushroom soup
2 tbsp. + 2 tsp. water
1/8 tsp. paprika

Preheat oven to 350* F. Melt butter in a saucepan over medium heat. Saute’ onions and rosemary 4-5 minutes until onions are tender. Add next ingredients. Heat for 5 minutes; stirring occasionally. Let cool. Place ¼ cup mixture on each fish fillet. Roll up and secure with toothpicks. Arrange fish rolls in a shallow buttered baking dish. Bake 20 minutes. Combine soup and water in a bowl. Pour soup over baked fish, stirring around sides. Bake another 15 minutes, or until heated through. Sprinkle with paprika and serve.

Bass Fillets with Mornay Sauce

4-5 bass fillets
Salt pepper to taste
Water
2 tsp butter
2 tsp flour
1 ½ cups milk
¾ cups Swiss cheese, grated
¼ cup sherry
¼ cup Parmesan cheese, grated

Pesto Topping on Bread

1 ounce dried porcini mushrooms
8 ounces white button mushrooms, quartered
1/2 cup walnuts, toasted
2 garlic cloves
1 1/2 cups fresh Italian parsley leaves
3/4 cup olive oil
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
36 slices (1/2-inch-thick) baguette bread

Teriyaki Tuna Steaks

1-1/2 lbs. Tuna cut in 1-1/2 to 1-1/4 inches. ¼ cup brown sugar, ½ cup soy sauce, ¼ cup sherry, 1- taps grated ginger, ½ cup cooking oil, 1- taps garlic, and 1- taps Montreal steak seasoning. Mix all ingredients in a plastic bag. Marinate for 15 to 20 minutes. Cook 4 to 5 minutes, basting with marinates sauce.

Cheddar Cheese Topping

Butter either 6 individual casserole dishes or one large 2 quart dish. Combine the onions, butter, seasonings, crab-meat and crackers. Roll the crab-meat mixture up in the fillets. Bake uncovered 25 minutes at 400* F. In a saucepan, while the fish is cooking, melt 3 tbsp. butter. Stir in 3 tbsp. flour and ¼ tsp. salt. Simmer until bubbly and smooth, just a brief time. Add 1- ½ cup of milk, stirring constantly until it thickens. Stir in 1 cup grated Cheddar Cheese and stir until cheese is all melted. Remove casserole dish from oven after 25 minutes, pour cheese sauce over fish and return to oven. Cook about 5 minutes longer. Remove and serve.

Baked Flounder with
Tomato Caper Sauce

For The Sauce
2 tbsp olive oil
1 md. Onion, finely chopped
1 cup finely chopped fennel bulb
1 garlic clove, thinly sliced
1 14 ½ oz. can diced tomatoes including juice
¼ cup dry white wine
2 tbsp capers, rinsed and drained
¼ tsp salt 1/8 tsp black pepper

For Flounder
½ cup fine dry bread crumbs
3 tbsp unsalted butter, well softened
¼ tsp salt 1/8 tsp black pepper
4 6 oz. pieces skinless flounder or sole fillets
2 tbsp dry white wine

Pre-heat Oven to 425* F.

Make Sauce:

Heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute’ onion and fennel, stirring, until golden, about 8 minutes. Add garlic and saute’, 30 seconds. Add tomatoes and wine simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2 quart gratin dish or other wide shallow baking dish.

Prepare Flounder:

Stir together bread crumbs, butter, salt and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.
Drizzle wine carefully around fish into sauce [not over fish] and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.

Baked Stuffed Flounder

1 box frozen or fresh flounder
1/4 cup minced onion
4 tbsp. margarine
10 oz. imitation crab meat, cut into small pieces
½ cup Stove Top Stuffing Mix in a can, pre-seasoned
2 tbsp parsley
Dash of salt and pepper

3 tbsp. margarine
3 tbsp. flour
Dash of salt
1-1/4 cups milk
¼ cup dry white wine
1 cup shredded cheddar cheese
Paprika

Thaw fish. To thaw quickly, partially defrost in microwave, then separate pieces under cold running water. Check each piece and remove any small bones. In a sauce-pan, cook onions in margarine until tender but not brown. Add crab meat, Stove Top brand stuffing, parsley and salt and pepper. Stir to mix and remove from heat. Spoon stuffing mixture over fillets and wrap ends under, creating a roll. Place seam side down in a rectangular baking dish.

TIP: For fillet pieces that are too small to stuff, simply place close together in the baking dish and spread with crab-stuffing, then top with additional pieces of fish.
In a medium sauce-pan, melt margarine and stir in the flour and salt. Add milk and wine and cook over medium to medium-high, stirring often, until thick. Pour sauce over fillets and bake uncovered at 400* F. oven for 20 to 30 minutes or until fish flakes easily with a fork. Sprinkle with shredded cheese and paprika if desired. Bake a few minutes longer until cheese is melted.