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Stuffed Flounder with Lemon Couscous

JANUARY 2011

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Stuffed Flounder with Lemon CouscousStuffed Flounder with Lemon Couscous
Stuffed Flounder with Lemon CouscousStuffed Flounder with Lemon Couscous

Recipe of the Month: January 2011

Stuffed Flounder with Lemon Couscous


Serves 2

Crab meat stuffed flounder fillets, thawed

Lemon Couscous

ingredients

  • ½ Tablespoon Dijon mustard
  • ½ Teaspoon lemon zest
  • 1 Tablespoon fresh lemon juice
  • ¼ Cup olive oil
  • 1 Box plain couscous (10 oz.)
  • 2 Cups boiling water
  • 1 Teaspoon salt

directions

  1. Preheat oven to 375 degrees. Place the stuffed flounder on baking sheet and place on center rack of oven for 25 minutes. Remove from oven and cover with foil to keep warm.
  2. In a large bowl, combine the mustard, lemon zest and lemon juice. Whish vigorously as you add the oil in a slow stream. Set dressing aside.
  3. Place the couscous and salt in a medium size bowl and add the boiling water. Cover with plastic wrap and let it bloom for 5 minutes. Fluff with a fork and add the dressing. Toss well and serve with the prepared stuffed flounder.

Aunt Nancy’s Salad Dressing

ingredients

  • 2 Tablespoons red wine vinegar
  • 2 Teaspoons Dijon mustard
  • 2 Teaspoons sugar
  • ½ Teaspoon salt
  • ½ Teaspoon fresh ground pepper
  • ¼ Cup olive oil

directions

  1. Add all ingredients except the olive oil to a large mixing bowl.
  2. Whisk vigorously while adding the oil in on a slow stream. Serve over you favorite salad mix.
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