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40 mins (prep 20, cooking 20)
12 ingredients
2 servings
One Saturday afternoon, I saw Chef John Besh prepare this dish on his cooking show, Chef John Besh's New Orleans, which is an accompaniment to his first cookbook of the same name, so I opted to try it myself. Well, back in the late 1970's, I used to make Stuffed Fillet of Flounder for dinner parties, but it was nothing like this one. Back then, we would place the crab and saltine crackers stuffing on a fillet of flounder, roll it up, and then bake the fillets seam side down in the oven. Not this one. In this recipe, Chef John shows the technique to debone an entire flounder, while keeping it intact. We then stuff it with the shrimps and crabmeat mixture. The "most" challenging part is removing the bones of the fish while keeping it whole. Actually, it wasn't that difficult. Of course, the alternative would be to purchase flounder fillets and use the same process of a stuff and roll from the old days, but then there is nothing to brag about how you can debone a fish while keeping it whole! One large flounder serves two people.

Categories:  seafood ,
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Serving Size (232.95 g)
Servings 2
Amount per Serving
Calories 592.77 Calories from Fat 302.85
% Daily Value *
Total Fat 33.65g 103.55%
Saturated Fat 3.97g 39.7%
Trans Fat 0.02g %
Cholesterol 16.27mg 10.84%
Sodium 436.63mg 36.39%
Total Carbohydrate 64.23g 42.82%
Dietary Fiber 25.64 g 205.13%
Sugars 4.41 g %
Protein 17.76g 71.05%
Vitamin A 169.76IU% Vitamin C 16.09mg%
Calcium 883.96mg% Iron 15.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, cloves garlic, crushed red pepper flakes, shrimps, fresh thyme leaves