Recipes
Flounder Stuffed with Corn and Poblanos
Source: 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.
Ingredients
2 oz. polenta
8 oz. water
8 oz. corn
1 oz. diced poblano chilies
4 oz. sour cream
4 oz. cheddar cheese
2 lb. flounder filets
1 tbsp. salt
1 tsp. black pepper
2 tsp. paprika
Tomato Salsa
Yield: 12 portions
8 oz. medium diced tomatoes
1 oz. thinly sliced scallions
3 oz. diced poblano chilies
1 tsp. chopped cilantro
1 1/2 tsp. lime juice
2 tsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
Steps
- In large pan over medium-high heat, add water and bring to a boil. Add polenta and whisk until polenta is cooked through, about five minutes. Add corn, poblano, sour cream and cheddar. Reserve for stuffing.
- Place flounder filets skin side down and place 2 tablespoons stuffing in center. Roll up tightly and place on sheet pan. Season with salt, pepper and paprika.
- Roast in 350°F oven for 6 to 8 minutes, or until stuffing reaches 140°F. Top with dollop of salsa (recipe follows).
Tomato Salsa
- Place all ingredients in mixing bowl and toss to combine.