Happy Easter

Crab stuffed flounder

If I had to choose my favorite fish, I'm certain it would be flounder, with cod and haddock a close second. I just really enjoy the delicate flavor of this fish but then when you add some Maine lump crabmeat to the formula, a bit of spinach, seasoned panko and a drizzle of limoncello sauce on top--what's not to love? It's light, bright and oh so delicious!






Crab Stuffed Flounder Rolls

1 1/2 lbs flounder
1/2 cup baby spinach
1 shallot, minced
2 tsp olive oil
1/2 cup seasoned panko crumbs
1/2 lb. jumbo lump crab meat, picked through for shells
juice of one lemon
zest of one lemon
sea salt, white pepper
fresh herb blend--minced rosemary, savory and thyme leaf

Limoncello cream sauce

Approximately 2 teaspoons Lemon Zest
1/8 cup Limoncello
1/2 cup light cream

Gently warm the cream with the grated lemon zest. Once warmed, add the limoncello and stir well for just a moment or two.



Squeeze the lemon over flounder filets and season with sea salt and white pepper. Place filets in a buttered casserole and set aside. Wilt spinach in olive oil in a small skillet. Add shallots, panko crumbs and lump crab meat. Heat just a few minutes. Spread this stuffing over the filets evenly, and roll each, making sure the seam side ends up on the bottom. Drizzle just a bit of olive oil over each stuffed filet and top with herb blend. Bake in a 400 degree oven for twenty minutes. Drizzle with a light limoncello cream sauce and serve. Enjoy!