From an old Cookbook FABULOUS FISH – 7. CAJUN STUFFED FLOUNDER A LANCIEN

From an old Cookbook FABULOUS FISH CAJUN STUFFED FLOUNDER A LANCIEN

Ingredients:

6 (1/2 lb.) fillets of flounder
1/4 cup salad oil
1 cup chopped onion
1/3 cup chopped green Pepper
2 cloves garlic crushed
l tablespoon flour
1/2 cup clam juice
1/2 cup tomato juice
2 dashes hot pepper sauce
1 teaspoon Worcestershire sauce
3 tablespoons capers
l 1/2 teaspoons salt
1 teaspoon pepper

Preparation:
In a large saucepan over medium heat sauté the chopped onion, green pepper and garlic in salad oil until tender. Then add the flour and blend in until smooth. Add the clam and tomato juices and hot pepper and Worcestershire sauces. Simmer for 5 minutes. Turn the heat down and add capers, salt and pepper. Cut heavy-duty freezer foil in generous-size squares and put each fillet on a square of foil. Fold and turn up the edges. Spoon the sauce over the fish and wrap each fillet individually. Pull up the 2 long edges of foil and fold them down together until the foil fits loosely around the fish; fold the 2 ends under. Put the wrapped fish in a pan.

Baking:
Bake in moderate oven, 350° for 45 minutes.
Serve the fish in the foil packages so everyone will have plenty of sauce.

Serves: 6 persons