Signature Series: Seafood, part two
Published in FSD Update
Flounder Stuffed with Corn and Poblanos - University of Massachusetts, Amherst
Chef Anthony Young says this dish is always popular with students at UMass, where the average student consumes 21 pounds of fish a year. Topping the dish with a tomato salsa sets off the white of the flounder with a burst of color as well as flavor.