No, we are not talking about that pudgy fraternity pledge in the movie “Animal House.” We are speaking of that flat, spotted, strange bottom hugging fish known as the Southern Flounder. For most of the year, the elusive flounder avoids the efforts of a large number of coastal rod and reel fishermen.
However, every fall, the urge to migrate out and into the open Gulf of Mexico, brings this homely critter into areas where those very same anglers can more easily target them. Flounders may not be glamorous, but, one thing is for sure, to quote a well-known TV Chef “Flounder are good eats.”
Here’s a recipe that proves that adage.
Intro by Loy Moe
Baked or Grilled Stuffed Flounder
Olive Oil for sautéing
½ lb. Bay Scallops
½ lb. Lump Crabmeat
1/3 Cup Chopped onion
4 Tbsp. Chopped celery
3 Tbsp Chopped red bell pepper
2 tsp Minced garlic
1 ½ cups Fresh breadcrumbs
1/3 cup White wine
½ Fresh Lemon-( juiced)
Chicken stock to moisten
½ Stick Butter
1 large (2 lbs) Flounder – gutted
2 Roma Tomatoes (cut in half)
3 – 4 Whole Mushrooms
Texas Gourmet’s Sidewinder Searing Spice
Heat 2 T olive oil and the butter in a sauté pan, add the scallops, lemon juice, onions, celery, and peppers and cook on high for 2 to 3 minutes. Add the garlic and cook for 30 seconds. Remove from the heat, add the crabmeat, the breadcrumbs and enough wine and stock to moisten the stuffing. Season with the Texas Gourmet’s Sidewinder Searing Spice. Set aside to cool.
Preheat grill or oven to 400 degrees. Place the flounder, brown side up on a cutting board in front of you. Using a sharp boning knife, cut along the center bone to peel open the fish, folding the flesh back to work your way around the bones, removing the entire skeleton of bones which leaves you with one piece of fish, all opened up. Spoon the cooked stuffing into the cavity and fold the flaps over the stuffing. Place onto a foil boat made with 2 layers of heavy-duty foil. Place the tomato wedges and mushrooms around the flounder in the foil.
Place on the grill or in the oven and cook for 20 to 24 minutes with the lid closed. Remove from grill or oven, cover with a loose piece of foil and rest for 5 to 7 minutes.
Serve and enjoy!
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