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1 galic cloved minced
1 lemon, juice and garnish
3TBS, Stale Corn Bread crumbled or buter cracker, bread crumbs
3TBS white onion ,chopped
3TBS Bell or Anehiem pepper, Chopped
1/2tps Jalopeno or sorano pepper minced
2TBS Parsley chopped
2TBS Olive oil
1 whole Flounder, Head removed, rinsed and scaled, Aprx 12inces long or more.
4OZ Speclkled Trout Filet/ cut filet into strips lenghtwise about 1/2 inces wide/can sub shrimp peeled uncooked or crab meat
salt, black pepper, cajun seasoning(Optional)
Prepare Egg to indirect to 335 to 350 degrees. No wood chunks, perfered.
Put grill pan or small cookie sheet big enough to hold fish on grill. let this heat.
In a small sauce pan Melt Butter and Olive oil over med high heat.
Cook onions, peppers until wilted, add garlic and 1/2 of the parsley season with salt and pepper. Cook 2 minutes then add Trout pieces . cook one minute stiring until just opaque.
Remove from heat, Add 1/2 of the crumbs and season with 1/4tps cajun seasoning and squeeze of lemon. let cool in refrigerator.
Cut flounder down the center to the back bone from the head to the tail. With a boning or filet knife Cut the meat away from the center out to the edge of the fish all the way down to the tail. This will form a pocket with two flaps of meat and skin.
Salt and pepper the insides and sqeeze of lemon. Add the stuffing mixture to the pocket and the Mayo, remaining bread crumbs and 1/8tps Cajun seasoning. Fold the skin over the stuffing and close with Toothpick. Add a slice of lemon to the top and more parsley and pepper.
When the BGE is at temp transfer the Flounder to heated grill pan and close lid.
Cook for 15 min. then shut down Egg for 5 to 7 minutes more. Check for doneness , do not over cook.
Number of Servings: 2
Time to Prepare: 35 min tota