Baked - Stuffed Flounder

Recipe Ingredients

		Oil - for sauteing
3/4 cup	177ml	Small shrimp - (abt 6 oz) - peeled and deveined
1/4 cup	15g / 0.5oz	Chopped onion
2 tablespoons	30ml	Chopped celery
2 tablespoons	30ml	Chopped green pepper
1 teaspoon	5ml	Minced garlic
1 cup	146g / 5.1oz	Fresh bread crumbs
		Water or light stock - to moisten
		Bayou Blast - {Emeril's Creole Seasoning} - see * Note
1		Flounder - (abt 1 1/2 lbs) - gutted

Recipe Instructions

Heat 1 tablespoon oil in a saute pan, add the shrimp, onions, celery, and peppers, cook for 1 minute. Add the garlic, cook for 30 seconds. Remove from the heat, add the bead crumbs and enough water or stock to moisten the stuffing. Season with Bayou Blast. Set aside to cool.

Preheat oven 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 of the fish. Carefully "peel" open the fish, folding the flesh back to open up a cavity in the fish.

Work your way around the bones. You want to remove the whole skeleton of bones, leaving you with one piece of fish, all opened up. Fill the cavity with the cooled stuffing. Fold the flaps over the stuffing. Place on a oiled sheet tray and place in the oven. Cook for 20 minutes, or until the fish is just cooked. Serve immediately.

Hints

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2255 broadcast 07-29-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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