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I cooked inside because its HOTTTTT in Louisiana...

tz666
tz666 Posts: 404
in EggHead Forum
Wife and I went down to the coast Friday and caught quite a few fish, it was a good day. Redfish, specks, and Flounder on the menu for last night. I scaled and deboned the flounder to get it ready for stuffing. Filleted the other fish and cleaned them up nice. I mixed italian bread crumbs, melted butter, crab meat, green onioins, and parm. cheese to make the stuffing. Seasoned it with a little tony chacheries creole seasoning and some Louisiana hot sauce. I stuffed the flat fish and the others I laid a redfish fillet out and covered it with stuffing, then covered that with trout fillets. Brushed them with EVO and in the oven on 375 for 45 minutes while daddy soaked up the air conditioner. Its so hot here I think I could do a low and slow cook with no lump just by putting my egg in the sun during the day.
image

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Comments

  • Griffin
    Griffin Posts: 8,200
    Who wee!! That look great. Fresh caught? Can't beat that. The stuffing sounds right up my alley. Good job. Who cares if you cooked it inside? We do more inside cooking during the summer, I think, when temperatures soar above the 100 degree mark. You can still put out good food from the oversized clock in the kitchen. Great job.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Heck ya!  The stuffed Flounder is always winner and ya can't go wrong with a Red fish fillet. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    I am extremely interested in how you deboned the flounder, but kept the fish whole (without the head). Can you please share the technique? 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • tz666
    tz666 Posts: 404
    scale the fish and remove the head. slice right down the lateral line on the dark side and fillet out to the edge of the fish. Fold the two sides out and you are looking right down at the spine and ribs. Slide the knife under the ribs and fillet out to the edge of the fish. Then I use my kitchen shears to snip the ends of the ribs off at the edge of the fish and do this the whole way back to the tail. Snip off the tail and you are done. 
    image

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  • fishlessman
    fishlessman Posts: 34,638
    i would be all over that stuffed flounder ;)
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • nolaegghead
    nolaegghead Posts: 42,109
    Looks fantastic.  GAwd, I love Louisiana. 
    ______________________________________________
    I love lamp..
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    Thanks.  I can say I have never seen one done that way.  Might need to give it a try.  Usually I make sure to get all of the ribbon off the filet, as it tastes like crap and I do not want it to spread to the filet. I will have to give this a try. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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