Sue Cullumber’s (TAS, 2013) favorite recipe while aboard the NOAA Ship Gordon Gunter, was the Stuffed Flounder prepared by Chief Steward, Margaret Coyle. Ms. Coyle has been with NOAA for 8 years and cooking for 25 years!
  

Stuffed Flounder
Recipe Courtesy of Margaret Coyle, Chief Steward of NOAA Ship Gordon Gunter
Ingredients:
   4, 4 oz. flounder filets

   1, 6 oz. can crab meat

   ½ cup to 1 cup fresh white bread crumbs

   2 tablespoons white wine

   ¼ cup each fine diced carrot, celery, onion

   To taste dill weed

   ¼ cup melted butter

   Garnish with parsley and paprika

Directions:

   Sauté vegetables in butter until soft but not brown

   Add crab meat, bread crumbs and wine. If it is too dry add more wine.

   Mix until the consistency of semi-wet dressing

   Pat fish dry and place a ¼ cup of stuffing on each filet

   Roll filet up and place in a buttered dish

   Drizzle melted butter or olive oil on top of fish, then garnish with parsley and paprika

   Bake in 350-degree oven until fish is done and filling is hot.

   Follow these links to learn more about sustainable seafood choices at NOAA FishWatch and learn more about NOAA Fisheries.