Yesterday Haddock; today is Flounder Stuffed with Shrimp, Roasted Gourmet Veggies and Pickled “Guineítos en Escabeche” Green Bananas
BONUS: I am giving you 3-Recipe’s in One.
The colors of this dish are appealing and the flavors very intense. The following recipes makes such a fulfilling seafood meal. You can make them all in one day or at different times during the week. Please, don’t be scare with the ingredients list, they are simple and lean; like flaky fish, veggies and more veggies, so good for us!
Approximate Prep and Cooking Time: 45 minutes to one hour
Approximate Cost: $15.96 or $7.98 per serving
Ingredients for the Roasted Veggies ($5.85)
½ lb. Asparagus ($1.75)
2 colored carrots cut at an angle $1.50)
1 cup of gourmet medley potatoes ($1.20)
1 ½ tsp. Angie’s Dried Seasoning for the flounder, veggies and green bananas (.40)
1/3 cup of olive oil ($1.00)
Ingredients for the Pickled “Escabeche” Green Bananas ($3.10)
4 Green bananas, peeled and cut 1” pieces. ($1.00)
1 tsp. Salt to boil the bananas (.10)
1/3 cup olive oil ($1.00)
1 onion, sliced (.30)
6 cloves of garlic, chopped (.20)
2 tbsp. red wine vinegar (.40)
3 Bay leaves (.10)
½ tsp. salt to season the Escabeche sauce
Ingredients for the stuffed Flounder ($7.01)
3 Pacific Flounder Fillets (@.66 ea. = $1.98) (**See my note below)
9 large shrimp ($3.00)
1 tsp. Angie’s Dried Seasoning (.30)
1 tbsp. Olive oil (.40)
1 lemon (.33)
1 Avocado ($1.00)
**Note: A frozen bag of flounder fillets at Costco was priced $9.99 and there were 15 fillets inside. Therefore, each fillet cost .66 cents.)
Directions for the Roasted Veggies
Pre-heat the oven at 375 degrees.
In a baking pan to roast the baby potatoes and carrots add 1/3 cup olive oil and my Dried Seasoning to taste and rub them well making sure the veggies are all covered. Cook for about 35-40 minutes.
Add the asparagus to the potatoes/carrots roasting pan during the last 10 minutes, that is if they are thin. If they are thick, add them during the last 15 minutes.
Season the flounder and shrimp with 1 tbsp. of olive oil and sprinkle with Angie's Dried Seasoning to taste, or the seasoning of your choice. Refrigerate.
Directions for the Pickled “Escabeche” Green Bananas
Peel the green bananas, cut both ends, then make a cut from one end to the other. With a teaspoon inserting in the slit, pull apart the peel carefully by. Cut them in 1” pieces.
Place them in boiling water and add salt to taste and cook for about 15-20 minutes or until tender but not mushy.
While they cook make the pickled or “Escabeche” sauce by adding 1/3 cup or olive oil to a skillet, sauté the onion and garlic, add the bay leaves.
Carefully add 2 tbsp. of red wine vinegar, add more if needed.
When the bananas are done, drain the water and add them to the Escabeche sauce. Cover and cook in low for about 5-1o minutes, for the bananas to absorb the flavors.
Directions for the Flounder
In skillet with olive oil to taste, sauté the shrimp until golden, remove, let it rest for about 4 minutes then place between 2 flounder fillets. (notice that I prefer not to use eggs and breadcrumbs, therefore when you flip them, handle with care.)
Sear the flounder at med. high until golden in both sides. It will only take few minutes to cook, and remember, the shrimp is cooked already.
By now, your roasted veggies should be ready, therefore, prepare to plate the meal.
Enjoy this healthy meal.
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
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I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.