Stuffed Flounder Fillets
- 12 oz crimini (or white)mushroom caps;
- black olives;
- roasted red peppers (fresh or jar
- 2T garlic oil
- 1T tomato paste
- 2T grated parmiggiano-reggiano
- 1/2 c cake flour
- 1/2 c corn meal
- 1/2 t each salt, pepper, paprika
- 1/4 t each cayenne, garlic powder
- Chop mushrooms, olives, and roasted red peppers together. In saute pan on grill (or using grill pan), heat garlic oil and saute mushroom mixture until soft. Add tomato paste and cook 2 minutes on medium low fire.
- Place 1-2T stuffing on each of 4 flounder fillets and secure with picks; roll in seasoned flour-cornmeal, brown first side in the heated pan. Turn and then partially close the grill (or partially cover grill pan) to cook second side). In the 2-3 minutes second side cooks, heat remaining mushrooms, olives, and roasted peppers to use as dressing over the fillets.
crimini, black olives, red peppers, garlic oil, tomato paste, t, cake flour, corn meal, salt, cayenne
Taken from www.epicurious.com/recipes/member/views/stuffed-flounder-fillets-1201050 (may not work)