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. Flounder may not be glamorous, but, one thing is for sure, to quote a well-known TV Chef “Flounders are good eats.”
Here’s a recipe that proves that adage.
— Loy Moe
½ lb. Bay Scallops
½ lb. Lump Crabmeat
1/3 Cup Chopped onion
1/2 Cup Chopped celery
3 Tbsp. chopped red bell pepper
2 Tbsp. Minced garlic
1-cup Fresh breadcrumbs
3 Tbsp. Freshly grated or shaved Parmesan cheese
1/2 cup White wine
½ Fresh Lemon – (juiced)
2 Tbsp. Olive Oil
1 Stick Butter
1 large (2 lbs.) flounder – gutted, remove head and scales
2 Roma Tomatoes (cut in half)
1 Yellow squash – sliced thin
2 to 4 fresh mushrooms – sliced
1 Tbsp. Texas Gourmet’s Sidewinder Searing Spice
Heat 2 T olive oil and the butter in a sauté pan, add the onions, celery, peppers and cook on medium high for 2 to 3 minutes or until softened.
Add the garlic and cook for one minute then add the bay scallops, then drizzle mixture with some fresh squeezed lemon juice and cook for a couple of minutes or until scallops are opaque.
Remove from the heat; add the breadcrumbs and enough wine to moisten the stuffing then gently add the lump crabmeat and Parmesan cheese.
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 leaving you with one piece of fish, all opened up.
Drizzle 2 teaspoons of olive oil into a foil boat made with 2 layers of heavy-duty foil, then add the flounder.
Spoon the cooked stuffing into the cavity and fold the flaps over the stuffing. 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 when the meat is opaque, cover with a loose piece of foil and rest for 5 to 7 minutes.
Serve and enjoy!
See more recipies at thetexasgourmet.com
Email Bryan Slaven at [email protected]