Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Flounder Stuffed with Corn and Poblanos
Chef Anthony Young says this dish is always popular with students at UMass, where the average student consumes 21 pounds of fish a year.
Servings
12
12
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Cheese
- Dairy
- Seafood
- Vegetables
Source: University of Massachusetts, Amherst
Chef Anthony Young says this dish is always popular with students at UMass, where the average student consumes 21 pounds of fish a year. Topping the dish with a tomato salsa sets off the white of the flounder with a burst of color as well as flavor.
Ingredients
2 oz. polenta
8 oz. water
8 oz. corn
1 oz. diced poblano chilies
4 oz. sour cream
4 oz. cheddar cheese
2 lb. flounder filets
1 tbsp. salt
1 tsp. black pepper
2 tsp. paprika
Tomato Salsa
Yield: 12 portions
8 oz. medium diced tomatoes
1 oz. thinly sliced scallions
3 oz. diced poblano chilies
1 tsp. chopped cilantro
1 1/2 tsp. lime juice
2 tsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
Steps
In large pan over medium-high heat, add water and bring to a boil. Add polenta and whisk until polenta is cooked through, about five minutes. Add corn, poblano, sour cream and cheddar. Reserve for stuffing.
Place flounder filets skin side down and place 2 tablespoons stuffing in center. Roll up tightly and place on sheet pan. Season with salt, pepper and paprika.
Roast in 350°F oven for 6 to 8 minutes, or until stuffing reaches 140°F. Top with dollop of salsa (recipe follows).
Tomato Salsa
Place all ingredients in mixing bowl and toss to combine.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
