habanerojooz wrote:Earlier this week, I made a similar version of this stuffed flounder dish using a Paul Prudhomme recipe. It was very similar to the OP's original recipe, but the stuffing additives and dry spices gave it more of a cajun flavor. Aside from those differences, the other ingredients and cooking steps were similar.
I also de-boned the flounder after watching the technique demonstrated on Youtube. It was easy and it made a nice pocket for the stuffing.
Stuffed flounder is delicious. Everybody should make this at least once (or more) this flounder season.
that's a good result for the heat. The fish kind […]
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