Signature Series: Seafood, part two

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.

See full recipe

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