Stuffed Flounder

4 servings Prep: 30 m Cook: 40 m Total: 1 h 10 m Intermediate
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Elegant Gulf flounder stuffed with a rich crab and shrimp dressing, seasoned with garlic and bell peppers. This show-stopping baked fish dish makes whole flounder tender and flavorful with a seafood stuffing tucked into pockets cut right into the fish.

Ingredients

4 servings
  • 4 flounders
  • 1 pound crab meat
  • 1 pound shrimp
  • 1 beaten egg
  • 1 juice lemon
  • 1/2 cup breadcrumbs more or less
  • 2 garlic cloves, minced fine
  • 1 tablespoon garlic granules
  • 1 tablespoon onion powder
  • 1 teaspoon black pepper
  • 1/4 teaspoon red pepper
  • 1 cup onions
  • 1 cup celery
  • 1 cup bell pepper
  • 8 tablespoons butter
  • paprika for sprinkling

Step-by-Step Instructions

  1. In a Teflon coated pan, sauté onion, celery and bell pepper in butter over medium heat until vegetables are soft, about 8-10 minutes
  2. When vegetables are soft, add shrimp, crab, egg, lemon juice, breadcrumbs, garlic cloves, garlic granules, onion powder, black pepper, and red pepper. Mix well and cook for 3-4 minutes, stirring to combine
  3. Slice each flounder down the middle on dark side. To Filet: Slide knife toward side of fish to make a pocket under the meat large enough to place seafood stuffing. Note: For ease use filet knife if available
  4. Cover one inch deep cookie sheet with foil and butter the foil generously
  5. Place flounder on foil and stuff pockets with the seafood mixture, distributing evenly among the four fish. Sprinkle with paprika
  6. Tent fish with foil and bake 40 minutes in 350 degree oven; remove foil tent in the last 15 minutes of baking and baste fish with juices from pan

Common Problems and Solutions

Q: How do I cut the pocket without cutting through the fish?

A: Work carefully with a sharp filet knife. Make your initial cut down the center on the dark side, then gently slide the knife horizontally toward each side, keeping the blade parallel to the bottom fillet. Go slowly and use the bones as your guide to avoid cutting through.

Q: Can I use frozen flounder?

A: Yes, but make sure it's completely thawed and patted very dry before stuffing. Excess moisture will make the stuffing soggy and prevent proper browning.

Q: Why tent the fish with foil?

A: Tenting keeps the fish moist during the first part of baking. Removing it for the last 15 minutes allows the top to brown and the juices to concentrate for basting.

Tips and Techniques

Don’t overstuff the pockets or the stuffing will spill out during baking. The stuffing should be moist but not wet—add breadcrumbs gradually until you reach the right consistency. Save the pan juices for basting as they create a flavorful glaze.

Ingredient Substitutions

  • crab meat: additional shrimp or crawfish tails
  • fresh flounder: red snapper, trout, or any whole flatfish
  • butter: olive oil or vegetable oil

Equipment Needed

  • filet knife
  • large teflon or non-stick skillet
  • cookie sheet or baking pan (at least 1 inch deep)
  • aluminum foil

Historical Context

Stuffed whole fish is a Louisiana tradition that shows off the catch and makes it stretch further by adding a seafood dressing. This technique was especially popular for flounder, which has a natural flat shape perfect for stuffing and a mild flavor that pairs beautifully with crab and shrimp.