Say goodbye to run-of-the-mill baked fillets
With fall weather upon us and the flounder run in full swing across our upper coast estuaries, marshes and passes, it just makes sense to create a dish that gives the tasty species the place it deserves at the dinner table.
The meat from this fish already is delectable on its own, and stuffing it with tasty extras just adds to the carnival ride of pleasure your taste buds will experience. Overflowing with crab meat, shrimp and all sorts of buttery goodness, this concoction won’t last long on anyone’s plate.
Say goodbye to run-of-the-mill, baked fish fillets. This recipe will help you take your flatfish cooking game to the next level, not to mention it will motivate anyone lucky enough to enjoy it to hit the water and go catch some more.
1 whole flounder that has been gilled and gutted
½ onion diced
6 ounces flavored cornbread stuffing
1 dozen shrimp, peeled and deveined with head removed
8 ounces lump crab meat
Using a fillet knife, open up the top of the flounder so that it can be stuffed. This should be achieved by employing a butterfly technique. Start by making a slice across the width of the fish, directly behind its gill plate. (Do not cut through the backbone.) Then make a slice down the length of the flounder toward its tail. This slice will be perpendicular to your first cut and should run down the center of the fish’s body. Slice the meat away from the backbone, creating two flaps that will open up and allow the fish to be filled with additional ingredients.
Prepare the stuffing according to the directions on the box. Once it’s cooked, put it into a medium-sized bowl. The stuffing can be allowed to cool as it will be heated up again once the flounder is placed in the oven.
Add onion, lump crab meat and shrimp to the stuffing and mix thoroughly.
Generously baste the flounder meat by rubbing it with a stick of butter.
Season and stuff the flounder with the stuffing mixture.
Slice up a stick of butter and place the slices on top of the stuffing.
Use skewers to wrap the flaps of flounder meat around and over the stuffing and butter.
Place the stuffed flounder on a foil-lined pan or cooking sheet. Bake it in the oven at 325 F for 30 minutes. Remove from oven and let stand for 5 minutes. Serve and devour.