INGREDIENTS
1 ½ lbs. flounder fillets, boiled separately with salt, pepper, bay leaf and celery salt.
4 large tomatoes
¼ cup finely chopped green pepper
¼ cup finely chopped celery
¼ cup finely chopped onion
Salt and pepper to taste
Pinch of chili powder
¼ tsp. minced parsley
2 TBSP. butter
1 slice white bread, cut into squares
2 slices white bread dried in oven and crumbled Paprika
DIRECTIONS
In frying pan, put enough water to cover fillets, salt, pepper, bay leaf and celery salt.
Simmer for 6 minutes.
Cool and break into bite-sized pieces.
Cut tops off tomatoes. Scoop out the insides; discard half off them.
Mix the other half with the celery, onion, salt, pepper, chile powder, parsley, 1 TBSP. melted butter, hard bread crumbs and the chunks of flounder.
Stuff the mixture in the tomatoes.
Place a few soft bread squares on top of each tomato with a dab of butter and a sprinkling of paprika.
Place tomatoes in a baking dish with a little water in the bottom of the dish.
Bake at 375 degrees for 25 minutes.
Serves 4.
