National Seafood Month Continues with a Delicious Stuffed Flounder
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!
Recipe Courtesy of Margaret Coyle, Chief Steward of NOAA Ship Gordon Gunter
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
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.