We’re in the DelmarvaLife Kitchen making stuffed flounder.
Executive Chef of the Food Bank of Delaware, Tim Hunter, shows us how it’s done. We’ll also hear about the upcoming,”Dinner in the Orchard,” which benefits the Food Bank’s culinary arts training program in Milford. Chef’s recipe is posted below. Enjoy!
Stuffed Flounder
INGREDIENTS:
6-8 ounce flounder filet
4 ounces of crab meat
½ ear of corn (remove from cob)
1 tsp basil
½ tsp garlic
½ cup shredded cheese
Salt & pepper to taste
¼ lime wedge
DIRECTIONS:
• Preheat oven to 325 °F
• Sauté corn, garlic and basil in olive oil
• Once sautéed, remove from heat and add crab meat
• Add the salt and pepper
• Add the cheese and squeeze the ¼ lime; mix together just until combined
• Place the mixture of crab stuffing on baking dish
• Wrap the flounder filet around the stuffing and bake for 10-12 minutes
