Mahi Mahi's Oven Roasted Flounder with Rock Shrimp and Crayfish


  • 8 oz jumbo flounder filet
  • 2 Tbsp whole butter
  • 1 oz white wine
  • Salt and pepper to taste
  • 1 oz olive oil
  • 1/2 oz garlic, minced
  • 1 oz rock shrimp
  • 1 oz crayfish tail meat
  • 1 1/2 oz leeks, julienne
  • 5 grape tomatoes
  • 6 oz Chardonnay Sauce (see below)
  • 6 oz linguini
  • 6 fried spinach leaves
  • 1 lemon wedge


Place flounder filet skin side down on a greased baking pan and fold the ends under. Top with 1 Tbsp of butter, white wine, and salt and pepper to taste. Place in 350° F oven and bake for 10 to 15 minutes or until flounder is thoroughly cooked.

In hot pan, heat oil and sauté garlic, rock shrimp, crayfish tails, leeks, and grape tomatoes for two minutes. Add Chardonnay sauce and bring to a simmer. Gradually incorporate 1 Tbsp of butter into the sauce and season with salt and pepper. Cook for 3 minutes or until seafood is firm, yet tender and cooked all the way through.

Heat pasta and place in pasta bowl or on a large plate. Place the flounder on top of the pasta and top with sauce. Garnish with fried spinach and lemon wedge.

Chardonnay Sauce Ingredients:

  • 1 shallot, sliced
  • 2 oz Chardonnay wine
  • 2 oz crab stock
  • 6 oz heavy cream
  • 1 Tbsp whole butter
  • 1 1/2 quarts heavy cream
  • Salt and pepper to taste


Reduce shallots and wine by half. Add crab stock and reduce by half again. Slowly stir in heavy cream and bring to a simmer. Simmer for 5 minutes and then slowly incorporate butter and season with salt and pepper. Reserve for main dish.

Makes 4

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