Don Dubuc's Favorite Fishing Recipes
Over the years, Don has come across some truly phenomenal recipes for all types of fish and crustaceans found in the waters of Louisiana.
FJM STUFFED FLOUNDER
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16 ounces of Lump Crab meat (Preferable-Lake Pontchartrain Crab meat)
Deboning the Flounder:
(This recipe is for a 12”-14” whole flounder, measuring after de-headed) With the top of flounder facing up, dark side up, split flounder from the tail to the head cutting down to the center bone. Cut the meat away from the center bone and debone all bones leaving the top and bottom interior fin bones attached to the outside fins. If you desire to remove top and bottom fins, you will have a top and bottom “slab” of filets and it will be necessary to pin the opening where the top and bottom fins were located.
After deboning the center bone, place on foiled lined cooking tray and coat inside and out with olive oil. Sprinkle inside and outside with light coating of Creole Seasoning.
Heat butter in a large skillet over med heat. Slowly sauté finely cut onions, celery, red pepper and garlic until tender.
Wisk egg in bowl and add: Mayonnaise, Worcestershire and Creole seasoning. Combine the sautéed vegetables and bread crumb into the egg mixture and mix well. Add crab meat, trying to leave lumps as large as possible, and mix. Evenly place a minimum of 1” layer of stuffing into the cavity of the flounder. You may ‘pin” the opening of the cavity closed or leave open. Place in 400° preheated oven for 20 minutes. After 20 minutes or until the meat of the fish flakes, place flounder under broiler to brown for additional 5 min, take care not to burn.
- GUMBO POT BLUE CRAB BEIGNETS
- PISTACHIO CRUSTED REDFISH
- GRILLED SHRIMP WITH TARRAGON
- CRAWFISH FRITTERS
- PERFECT BOILED SHRIMP
- WARM CRAB DIP WITH FOUR CHEESES
- GRILLED GULF SHRIMP WITH PROSCIUTTO, ROSEMARY AND GARLIC
- BLACK-EYED PEA BATTERED SHRIMP
- BLACKENED RED SNAPPER WITH CORN RELISH
- PISTACHIO-ENCRUSTED REDFISH OVER FIRE-ROASTED ASPARAGUS