Cajun French: le plie (lu plee) – flounder
Thanksgiving will be our first holiday since we became pescatarians. Not having turkey does not bother us, yet we were trying to decide what to prepare that would make a great presentation. We purchased a 2# flounder from the Anna Marie at the Red Stick Farmers Market and it was a beautiful fish. Stuffing the flounder was fun since as usual it was a building process. Once stuffed, we realized this was the perfect Thanksgiving dish. Now we are hoping that Melissa from the Anna Marie will have another beautiful founder for us to stuff for Thanksgiving.
Mais C’est Bon!
Enjoy!!
Ingredients:
Stuffing:
- ½ onion, thinly sliced
- 6 mushrooms, halved and thinly sliced
- 1 Tbl olive oil
- 1 cup cooked Brown rice
- 1 tsp chopped fresh rosemary
- 1 Tbl almond butter
- Salt and Cajun seasoning
Cook rice and set aside.
Heat olive oil to medium in cast iron skillet.
Add onions and mushrooms to oil and sauté until tender.
Once tender, place in medium bowl, adding rice and rosemary. Mix well.
Add almond butter and blend. The admond butter adds a nutty taste.
Season to taste.
The stuffing taste like wild rice dressing.
Set aside.
Flounder:
- 2# Whole cleaned Flounder
- Salt
- Cayenne pepper
Wash and clean flounder.
Cut flounder down middle and along spine on meat side.
Season fish with salt and cayenne pepper.
Stuff fish with rice mixture.
Rub fish skin with olive oil.
Place fish on oiled foil covered baking sheet.
Bake fish at 350 degrees for 30 minutes.
Remove flounder from baking sheet and place on serving platter.
Sweet Potato Hash:
- 2 med sweet potatoes, peeled and cubed
- ½ onion, chopped
- 2 Tbl olive oil
- Cajun seasoning
Heat olive oil to medium in cast iron skillet.
Add sweet potatoes and onion.
Cook until sweet potatoes are tender.
Add more olive oil if necessary.
Avocado:
Slice an avocado for garnish.
