Baked Stuffed Flounder

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Sorry, but avoid flounder at all costs. Stick with sole (yes, I know, a relative, or if you can get them, sand dabs, which are fabulous. Arrowtooth flounder turns to mush no matter what you try to do with it. That $2.50 a pound gorgeous looking flounder filet in the fish case? It will go from gorgeous to gross once cooked.

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This was an awesome recipe Mr. Alton!!!!! I made a couple of alterations. I made fresh garlic and fresh parsley rice ( saute 1 1/2 cups of Carolina rice with 2 tablespoons of olive oil, 6 cloves of fresh garlic minced, 3tbsp of fresh parsley and salt n pepper to taste, when rice is translucent add 3 cups of water it should be an inch over the rice cook 20min rice will be a little on the hard side so when you assemble everything it wont get mushy. it was so good my one year old had an adult serving of fish and he never had fish before. oh i also used tilapia instead of flounder that's what i had on hand. i must say we love you!!!!!!

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I did not like the rice. It was very mushy. I guess I should not have been surprised since already cooked rice cooked for another 25 minutes. I loved the cheese sauce. I used half and half instead of heavy cream and it was still rich and yummy. I had some fresh baby spinach and a few white mushrooms. I chopped the mushrooms and sauted them with the onions then added the spinach just long enough to wilt it. I also used tilapia and cooked the fish flat on top of the veggies and rice. The next time I make this I will cook the rice separately and serve the fish and veggies over it or give the pasta a try.

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Let me start off by saying that I am the ultimate Alton Brown fan. Until now, I have never made one of his recipes (no matter how odd that wasn't anything short of amazing. I would consider myself and intermediate level cook and this was quite possibly one of the WORST fish recipes that I have EVER tasted. This was so awful. I followed the recipe to a T and the fish came out with the consistency of mush. There was no flavor to said mush and the texture alone was enough to make me gag. I may try this recipe again with Tilapia or some other white fish that has a better consistency as this was my first time cooking with flounder. I did use "arrowhead flounder"...not sure if that was the problem...The cheese sauce was very good though!

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Boy HOWDY this was good. And that was using some cod that was badly freezer-burned, and using red wine instead of white (it was all I had. I put the fish on top of the rice and covered it with the spinach mixture. I loved the fondue-like sauce.

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I thought this tasted great. I used sharp cheddar cheese, which I think went really well with the wine and lemon. The sauce turned out creamy, yet tangy. I also used the baked brown rice recipe from Good Eats for the rice, which I think helped with the texture. I used tilapia filets instead of flounder, spreading the spinach and onion mixture over the rice, then laying the fish on top, then pouring the sauce over.

Some reviews said that their fish turned to mush, and I think I know why, and I think it's the fault of the fish, not the recipe. I've also made the mistake of buying frozen fillets of something labeled "arrowtooth flounder" before, and no matter how I cook it, it turns to mush. I looked online and found that I'm not the only one who has this problem. Apparently this certain species of fish doesn't freeze well or something. Tilapia worked great in the recipe instead of flounder.

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Idk how anyone can screw this recipe up, I started making this when I was about 16...easiest thing in the world to make! We're not big on alcohol so we substitute chicken broth and we live in vegas so we use tilapia (yeah I know not really flounder and it is just awesome!!

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I do believe this is my favorite recipe that I've made so far since watching Good Eats show. I really love the sauce that goes on it. Only tough part is finding flounder, either fresh or frozen, still worth the effort.

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TASTY? YES! This was such a great go to fish casserole recipe (few and far between I was so skeptical putting fish and cheese together - and my picky hubby was the other obstacle...Both went off with flying colors!!! Wow - the only thing I `changed was the cheddar - I put fresh grated parm instead to make more of a alfredo sauce. I did everything else exactly. used Brown rice leftover and it gave a nice texture to the dish. The whole thing was gone! (there is just my husband and I and our four year old, who ate it also without complaints Served it with an asparagus salad....YUM! I can't imagine what you people did out there to sabotage the recipe to make it so aweful....hmmmm.

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I am on the Whole 30 challenge (google it- Its a paleo diet= nothing processed, no dairy, no grains, no sugars, no legumes, no starches, no alcohol for 30 days and was able to make a Paleo-friendly version of this that was super delicious! I skipped the butter and used olive oil, used fresh spinach instead of frozen, and skipped the wine and cheese and used lemon juice and olive oil. I laid them over fresh forked cauliflower instead of rice and I also added mushrooms in with the onion and spinach for more flavor. Turned out fabulous, will make again!