Mom's Christmas Eve Flounder
Our Christmas Eve dinner always included our Mom's delicious flounder dish which she made every Christmas Eve as long as we can remember. In keeping with our Italian heritage, of course it's made with mozzarella, Pecorino Romano cheese, seasoned breadcrumbs, butter, white wine, herbs, and garlic... lots of garlic! Christmas Eve just wouldn't be the same without it. Mom's handwritten recipe listed ingredients only... no measurements so our first attempt was a disaster!!! We knew it was missing something but we weren't quite sure what it was because we followed her ingredient list to the letter. We finally realized the missing ingredient was garlic... she obviously thought it was a given & not necessary to write it down! We're happy to share this family favorite with you and hope your family enjoys it as much as our family does. ❤️❤️
- 2-2½ lbs flounder fillets (all skin & bones removed)
- salted butter
- 5 Tablespoons Italian seasoned bread crumbs (about 1½ Tablespoons for each layer; more or less to taste)
- 3 tsp dried oregano (1 tsp for each layer)
- 3 tsp dried thyme (1 tsp for each layer)
- 6 Tablespoons Pecorino Romano cheese, grated (about 2 Tablespoons per layer; more or less to taste)
- 8 oz whole milk mozzarella cheese, shredded or thinly sliced
- 6 large cloves garlic, smashed then minced
- salt & pepper to taste, optional
- 3 Tablespoons Chardonnay wine
- Preheat the oven to 400ºF.
- Grease a 24-ounce oval au gratin dish (or an 8 x 8-inch glass pyrex) baking dish with butter. (We used Le Creuset Heritage Stoneware 24-Ounce Oval Au Gratin Dish)
- Place fish fillets to cover the bottom of the baking dish.
- Place a few small pats of butter on fish fillets.
- Spread 1/3 of the garlic over the fish fillets.
- Sprinkle with dried thyme and oregano.
- Sprinkle with Pecorino Romano cheese to cover fish.
- Sprinkle with seasoned bread crumbs then top with shredded mozzarella cheese.
- Repeat steps 3 – 8 for two more layers. (There should be 3 layers in total)
- Top with small pats of butter and sprinkle 3 Tablespoons of Chardonnay on top.
- Bake at 400ºF until fish flakes, approximately 25-30 minutes.
Notes: For a gluten-free version use Gluten-Free Italian Seasoned Bread Crumbs.
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Creamy Garlic Shrimp & Scallops with Fettuccine - Twiins Style
- 1/3 cup EVOO, plus 2-3 Tablespoons
- 10 large cloves garlic, finely chopped
- 2 large shallot heads (4 big cloves)
- 8 oz fresh mushrooms, sliced thick
- 2 cups white wine (we use Chardonnay)
- 3 Tablespoons fresh parsley
- 3 Tablespoons fresh basil
- 3 Tablespoons fresh thyme (or 3 tsp dried)
- 3 cups heavy cream or Half-and-Half cream
- 2 lbs sea scallops (20-30 count)
- 1½ – 2 lbs extra-large shrimp, peeled & deveined
- 1/2 cup grated Pecorino Romano cheese
- sprinkle of garlic powder on scallops before sautéing
- 2 tsp lemon zest for garnish (optional)
- 3 sprigs fresh basil for garnish (optional)
- 1½- 2 lbs cooked fettuccine or angel hair pasta (use Gluten-Free pasta if gluten is an issue)
- Heat pasta water to boiling then lower to simmer before preparing the meal.
- Pat dry the scallops and shrimp on paper towels. Cover with paper towels and set aside.
- In a large skillet, heat 1/3 cup EVOO on medium then sauté shallots and garlic until translucent, about 3-5 minutes. Add the mushrooms and cook another 3-4 minutes.
- Pour the white wine into the skillet to deglaze.
- Add the parsley, basil, and thyme and cook until liquid is reduced by half.
- Transfer mixture into a medium saucepan.
- Add the cream & half the Pecorino Romano cheese into the medium saucepan and cook over medium-low heat until reduced by half (about 15 minutes).
- In the large skillet add 2-3 Tablespoons of EVOO. Using medium-high heat, allow the oil to get hot enough then add the scallops and sprinkle garlic powder on top. Sauté on both sides just until they turn opaque & feel springy with a pair of tongs. Don’t overcook. Remove to a platter and cover with foil to keep warm.
- Bring pasta water up to a boil and cook pasta according to package directions. Drain and return to pot. Cover and set aside until remaining seafood (shrimp) is cooked.
- Now sauté the shrimp in the same skillet until the shrimp just turn pink. Remove and place the shrimp in the platter with the scallops, continue to cover with foil.
- Add 1/2 the cream sauce to the large skillet and quickly toss with the cooked pasta. Mix well and plate the pasta in individual pasta dishes. Pour remaining cream sauce in a small gravy boat to add extra sauce if desired.
- Top with asparagus & arrange the seafood on top, garnish with extra sauce, grated cheese, lemon zest, and sprigs of basil, if desired.
Notes: Substitute with Gluten-Free pasta for a delicious Gluten-Free meal.