Chuck'S Confetti Flounder

• 1 green pepper, diced
• 1 yellow pepper, diced
• 1 red pepper, diced
• 1 batch green onion tops, sliced
• 4 to 6 oz. fresh mushrooms, sliced
• 8 flounder fillets
• 1 medium Vidalia onion, diced
• 1 lb. fresh crabmeat
• 1/4 c. olive oil
• 1/2 stick butter
• garlic salt to taste
• pepper to taste
• Parmesan cheese
• 2 Tbsp. melted butter

1. Preheat oven to 350u0b0.
2. In large saute pan, place butter and olive oil.
3. Add green, yellow and red peppers, Vidalia onion and green onion tops.
4. Saute slowly.
5. Meanwhile, divide flounder fillets in 4 ramekin or au gratin dishes.
6. Sprinkle with pepper and garlic salt to taste.
7. When peppers and onions become almost soft, add mushrooms; continue to saute.
8. Place flounder ramekins in preheated oven for 5 minutes.
9. Remove flounder.
10. Fold crabmeat into saute mix.
11. Divide mix between 4 ramekins on top of flounder. Replace in oven another 7 minutes.
12. Remove; sprinkle with Parmesan and small amount of butter.
13. Place under broiler until slightly brown.
14. Serves 4.

green pepper, yellow pepper, red pepper, batch green onion tops, fresh mushrooms, vidalia onion, fresh crabmeat, olive oil, butter, garlic salt, pepper, parmesan cheese, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=508380 (may not work)