Stuffed Flounder for Mama

Name: Stuffed Flounder for Mama
Yield: serves 4 to 6
Ingredients: 1 tablespoon canola oil, plus more for the baking dish; 1 onion, preferably Vidalia, finely chopped; 1/2 stalk celery, very finely chopped; 1 clove garlic, very finely chopped; 1 cup fresh or panko (Japanese) breadcrumbs; 2 large eggs, lightly beaten; 2 tablespoons chopped fresh flat-leaf parsley; 1/4 teaspoon sweet Hungarian paprika; Pinch of cayenne pepper; Coarse salt and freshly ground black pepper; 1 pound jumbo lump or lump crabmeat, picked over for cartilage; 4 to 6 (5-ounce) flounder, sole, or turbot fillets; 4 to 6 tablespoons unsalted butter (optional)

By Virginia Willis

December 9, 2011

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

Mama always loved to order this dish when we went to the beach. But many cooks now avoid serving it since the harvesting methods are not considered ecologically friendly. In many instances, the fish are caught using a trawling method. Imagine a bulldozer scraping along the ocean floor, indiscriminately catching intended as well as unintended species. Even though flounder also suffers from overfishing (it seems too many people appreciate one of the best fish in the Gulf): I am calling for flounder here for old times’ sake. But you can substitute flat fish like English or Dover sole and turbot, which get better ecological marks and whose flavors are similar to that of flounder.

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