Blue Bayou Stuffed Flounder ♯
This recipe was sent to us by Camilla’s cousin Brock and his wife Mary Ann, who discovered it in a casino in Waveland, Mississippi in December, 2012. I have made substitutions and reduced the fat content so as to better fit my dietary guidelines and I have reduced portion sizes to protect my girth, but otherwise, it is pretty much that which I received.
- ¼ cup red bell pepper, diced
- ¼ cup green bell pepper, diced
- ¼ cup yellow onion, diced
- ¼ cup green onion, diced
- ¼ cup nonfat mayonnaise
- ½ tsp garlic, chopped
- 1 ½ tsp lemon juice
- Taubasco† hot sauce, to taste
- lower sodium Old Bay seasoning, to taste
- ¾ lb fresh jumbo lump crabmeat
- ¼ cup panko bread crumbs
Tarragon <Butter> Sauce
- 1 cup dry white wine
- ¼ cup rice wine vinegar
- ¼ cup nonfat half-and-half
- 1 bay leaf
- 2 tsp dried tarragon
- 4 oz <butter>
- 1 ½ lbs fresh boneless flounder fillets, 6 oz per serving
- 3 oz crab stuffing per serving
- 1 oz <butter> per serving
To make the stuffing, sweat the peppers, onions, and garlic until translucent; let cool. Mix in the mayonnaise and the rest of seasonings and then gently fold in the crab meat. Finally, gently fold in the bread crumbs. Do not over mix.
To make the tarragon butter, combine all ingredients except the tarragon and <butter> and reduce over high heat until syrupy. Reduce the heat to a simmer and fold in <butter>, whisking until emulsified. Strain and return the emulsion to the pan, add the tarragon, and simmer another 10 minutes. Turn off the heat and reserve until needed.
For each serving, divide the stuffing mixture into 4 portions and form each into a ball, wrap about 6 oz of flounder fillets around it, and place it on a greased oven dish, stuffing side down. Bake in a 350° F oven for about 15 minutes or until the center temperature reaches 145° F. Carefully, with a spatula, remove each portion to a serving plate and ladle tarragon sauce on top. <Butter>-sprayed asparagus makes a fine accompaniment to this dish.