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Heat 2 T olive oil and the butter in a sauté pan, add the scallops, lemon juice, onions, celery, and peppers, and cook on high for 2 to 3 minutes. Add the garlic and cook for 30 seconds. Remove from the heat, add the crabmeat, breadcrumbs and enough wine and stock to moisten the stuffing. Season with Texas Gourmet Sidewinder Searing Spice. Set aside to cool.

T F & G

Preheat grill or oven to 400 degrees. Place the flounder, brown side up, on a cutting board in front of you. Using a sharp boning knife, cut along the center bone to peel open the fish, folding the flesh back to work your way around the bones, removing the entire skeleton of bones, leaving you with one piece of fish, all opened up. Spoon the cooked stuffing into the cavity and fold the flaps over the stuffing. Place into a foil boat made with 2 layers of heavy-duty foil. Place the tomato wedges and mushrooms around the


T e x a S

F i s h


flounder in the foil. Place on the grill or in the oven and cook for 20 to 24 minutes with the lid closed. Remove from grill or oven, cover with a loose piece of foil, and rest for 5 to 7 minutes. Serve and enjoy! Email Bryan Slaven, “The Texas Gourmet,” at

G a m e ®


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March 2012  

THE Authority on Texas Fishing & Hunting Texas Fish & Game is the largest, oldest, and best outdoors resource of its kind in the nation. No...

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