Hurricane Hole Stuffed Flounder

Developed by Chef Mark of Hurricane Hole

Watch us cook up this dish and more on Catch and Cook Season 2, presented by Mossy Oak.

Ingredients

Melt the butter in a large skillet over medium heat. Add the onion and bell pepper and cook until softened. Add the garlic and chopped shrimp and stir to cook slightly. Remove from the heat and set aside to cool.
Crumble up the Ritz crackers and combine with the egg. Add in Cajun seasoning, parsley, the shrimp mixture, and the crab and mix gently until well combined.

Preheat the oven to 350 F. Line a large baking pan with parchment paper.
Cut a slit lengthwise on the fish head to tail, down the dark side of the flounder and make pockets on both sides of the slit by using a sharp filet knife to cut along the back bones of the fish. Cut all the way to the upper and lower fins, without cutting through.
Season the flounder with salt and pepper, then fill the pockets of each flounder with the stuffing mix. Place the flounders on the prepared baking pan, stuffing side up.
Drizzle with about half of the melted butter. Bake uncovered for about 15 minutes. Drizzle with lemon juice and the other half of the melted butter, then bake for another 15 minutes, until the fish flakes easily.