I saw a guy on tv this weekend using this recipe. you can read it all at academy.com
Baked or Grilled Stuffed Flounder
Ingredients
Olive Oil for sautéing
Heavy–duty foil
1/2 lb. Bay Scallops
1/2 lb. Lump Crabmeat
1/3 Cup Chopped onion
4 Tbsp. Chopped celery
3 Tbsp Chopped red bell pepper
2 tsp Minced garlic
1 1/2 cups Fresh breadcrumbs
1/3 Cup White wine
1/2 Fresh Lemon ( juiced)
Chicken stock to moisten
1/2 Stick Butter
1 large(2 lbs) Flounder–gutted
2 Roma Tomatoes (cut in half)
1 Tbsp Texas Gourmet’s Sidewinder Searing Spice
Cooking Directions
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 crab
meat, the bread crumbs 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 leaving
you with one piece of fish, all opened up. Spoon the cooked stuffing into the cavity and fold the flaps over the
stuffing. Place on to 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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