hey Paullie! Great fishing there---I've caught alot of flounder there too--quite by accident tho--don't much care for the stuff--it's kind of a fishy fish...*wrinkles nose*
EXCEPT when I do this with it--I have someone prepare it for "stuffing" for me (I don't clean fish--don't have to--they don't much like the thought of me with knives around here) so while they are doing that--I make a quick roux--not brown but almost white...add crab meat--mozzarella cheese--seasoning (which is cooked down in the roux--finely chopped celery, shallots, bellpepper--crushed garlic um,*note* they do allow me to use the food processor) a splash of a dry white wine (usually just Blue Nun, nuthin' fancy) and cook to desired consistancy. You can make this very thick, and it makes a great dip, too by the way. I stuff the stuff into the fish,(saving some to thin out for a topping) and brush the outside with extra virgin olive oil (<--I loved typing that ) some good ole Zatarain's creole seasoning, dab on butter and bake, oh..bout a half an hour to 45 minutes...as I drink the rest of the Blue Nun. Then pour the thinned stuffing over the fish and serve--with yet again a GOOD chablis.
With a salad on the side? This makes for a very romantic candlelit dinner.
Um--it my particular case? The wine helps-- ALOT.
Hugs from a fellow coon ass.
[This message has been edited by serenity blaze (10-24-2002 04:02 PM).]