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.

See full recipe