2 fresh flounder from the Mississippi Gulf Coast filet'd. Skin has been descaled, first. Each flounder is cut into four filets off the bone. (first time I've done it this way. I usually broil them whole heads off and degutted.)
Crabmeat stuffing
1 cup chopped onions
1 cup chopped celery
4 cloves chopped garlic
butter
Olive Oil
Tony Sachere's seasoning
Paul Prudomme's seasoning
lemon juice
Melt 1 tablespoon of butter with 4 tablespoons of extra virgin olive oil. Add celery, onion and garlic. Cook till translucent. Add some Tony Sachere's. Add Italian Bread Crumbs, about a cup and a 1/2. Make sure the Italian Bread crumbs are coated and heated well, add about 1/2 cup of water, 1/2 cup of lump crab meat and stir. Heat it up well. and put aside.
Heat the oven to 350 degrees. Take the Flounder filets, squeeze lemon juice on them and add your seasoning. I use Paul Prudhomme's seafood magic. Put them in a hot skillet with olive oil and butter for roughly 10 seconds on each side to get them started cooking. Use a glass baking dish and form the filets in a circle and fill the center with stuffing you made above. Add alot of lump crabmeat on top. pour the remaining Olive Oil and butter on top.
Cook at 350 degrees for 15 minutes. Sorry for the blury picture from the phone.
We had some asparagus, so we punted the broccoli.
