Stuffed Flounder or Grouper - Need Help!

QBabe

Hi Everyone,[p]I'd like to try a stuffed flounder or grouper on the egg. Does anyone have recipe suggestions? What about times/temps?[p]Thanks,
Tonia
:~)

Wise One

QBabe, this stuffed salmon was posted some time ago and looked good:
Stuffed Salmon

Got creative the other night. Did a stuffed salmon filet. Everyone who we had over for dinner said it was the best salmon they had ever had.
[p]Ingredients
salmon filet with skin on
1 bunch spinach lightly steamed
6 good sized mushrooms
6 cloves of garlic
2-3 sprigs of fresh taragon
salt
fresh grated parmesan cheese
Tsunami Spin rub
Cedar plank



Procedure:
1 soak the cedar plank while preparing the stuffing
2 Clean and steam the spinach for about 5-7 minutes (don't get it soggy, just tender)
3 Put the spinach in to a food processor along with mushrooms, garlic, taragon, salt and cheese. mix until almost smooth.
4 Place the fish on the plank, and cut a pocket about almost all the way across the fish, about 1/2 up the thick side. Stuff the sucker, and cover with Tsunami Spin.
5 Place on the egg direct, hot (400-500) until fish is done. I had a big filet and left it on for 25 minutes. The fish was a tiny bit under done, nothing that couldn't be fixed with 30 seconds in the microwave.

[p]

Chef Wil

<p />QBabe,
morning Tanya, here is one I did a few months back
3 lb flounder
stuffing was 1/2 cup of diced onions and 1/4 cup diced bell peppers, about 5 mushrooms chopped, and 2 roma tomatoes diced, 'bout 4 toes of garlic, fresh sliced green onions and parsley, all saute'd in 3 tbsp of olive oil. Stir in 1 lb of small shrimp ( 60-70 ct. ) Saute for 1 minute, turn heat off and fold in 1/2 lb crabmeat (claw)
season pocketed flounder and stuff, topped with a few mushroom slices, coated in melted butter, cooked indirect for about 30 minutes at 350. The bell peppers were stuffed with shrimp jambalaya. The peppers were softened in boiling water before stuffing and went on at the same time.

Wise One

Tanya, here's another one that I tried that was really good:
Roasted Red Snapper with Rosemary
[p]Ingredients
4 Tbs olive oil
1 whole (3-pound) red snapper, cleaned, scaled
Salt and freshly ground black pepper
1 lemon, halved
1/2 small onion, chopped
1/2 small fennel bulb, chopped
2 sprigs fresh rosemary
1 Tbs chopped fennel fronds
1 tsp chopped fresh rosemary leaves
1 small garlic clove, minced



Procedure
1 Preheat the oven to 400 degrees F.
2 Line a heavy large baking sheet with foil.
3 Oil the foil and fish with 1 tablespoon of oil. Place the fish atop the foil.
4 Sprinkle the fish cavity with salt and pepper. Squeeze 1/2 of the lemon inside the fish cavity. Fill the cavity with the onion, fennel and rosemary sprigs.
5 Bake until the fish is just cooked through at the bone, about 40 minutes.
Sauce
1 Meanwhile, squeeze the remaining lemon 1/2 into a small bowl.
2 Whisk in the fennel fronds, rosemary, and garlic. Gradually whisk in the remaining 3 tablespoons of oil. Season the lemon sauce, to taste, with salt and pepper.
Serving
1 Using a sharp knife, separate the 2 fillets from the backbone.
2 Using a metal spatula, transfer the top fillets to a plate.
3 Lift the fish backbone from the bottom fillets (the backbone and head should come off together easily), and discard. Using the spatula, transfer the remaining fillets to plates.
4 Sprinkle the fish with salt and pepper. Drizzle the lemon sauce over the fish and serve.


Servings: 4
Cooking time: 40 minutes

Recipe Source
Author: Recipe courtesy Giada De Laurentiis[p]Source: Show: Everyday Italian Episode: Seafood Delights

sprinter

QBabe,[p]I just did 2 whole stuffed red snapper last weekend. I was on vacation in FL so I was not able to use the egg but the place we stayed had a gasser so I used it. I've done snapper on the egg also, temps were about 350 indirect. The snapper I had were just cleaned and gutted. I make a bit bigger cavity in the fish to accept a bit more stuffing, thats optional though. I just cut throuth the rib cage and back along the spine a bit to enlarge the opening, dont cut all the way through the fish though. These I did last weekend were stuffed with mainly lemons, veggies and butter, you can use whatever you want and there are a couple of good suggestions already for a stuffing. I cooked these snapper, about 3 pounds each, for about 35 minutes indirect and they came out great, took them off just when the meat on the fish started to flake and was all white. I would think with a heavier stuffing you may need a bit more time. I tied mine shut with butchers twine. Good luck.[p]Troy

QBabe

Wise One,[p]Thanks Bill. BTW, we used some of that pecan you gave us the other day...another thanks to you (imagine a crystal wineglass raised in your direction)! We're getting some good use out of it...[p]I'd say "Cold Ones" to you as my closing, but if Atlanta is anything like Florida right now, you're already cold! Here in Alachua it's a sunny 41° and dropping fast. Gonna be a chilly night...[p]Tonia
:~)

QBabe

Chef Wil,[p]I remember liking the looks of that when you first posted it. Thanks![p]Tonia
:~)

QBabe

sprinter,[p]Yet another good idea...thanks![p]Tonia
:~)