Broiled Stuffed Flounder Newport Recipe

Sauté aromatics

In a medium skillet over medium heat, melt 3 tablespoons butter. Add minced shallot, garlic and diced celery and sauté until softened and translucent, about 3–4 minutes, stirring frequently so garlic does not brown.

Cook shellfish

Add the chopped shrimp and chopped scallops to the skillet and cook just until opaque, about 2 minutes. Remove skillet from heat and let mixture cool 3–4 minutes.

Combine stuffing

In a mixing bowl, gently fold together the cooled shellfish mixture, lump crabmeat, dry breadcrumbs, mayonnaise, Dijon mustard, lemon juice, chopped parsley, Old Bay, salt and pepper. Stir until combined but do not overmix; leave some lumps of crab intact. Taste and adjust seasoning if needed.

Preheat broiler

Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a rimmed baking sheet with foil and lightly grease with olive oil or nonstick spray.

Portion fillets

Pat the flounder fillets dry with paper towels. If fillets are very thick, make a shallow pocket by cutting a slit partway through the thickest side without cutting all the way through, or simply lay fillet flat for an open-top stuffing.

Stuff fillets

Divide the stuffing evenly among the four fillets (about 3/4 cup per fillet if making pockets or 1/4–1/3 cup to mound on top). Gently press the stuffing into the pocket or mound it on top, shaping into an even layer. Place stuffed fillets on prepared baking sheet.

Prepare topping

In a small bowl combine the 1/4 cup panko, 2 tablespoons grated Parmesan, 1 teaspoon olive oil and a pinch of salt and pepper; toss to coat. Brush the tops of each stuffed fillet with 2 tablespoons melted butter evenly.

Add topping

Sprinkle the panko-Parmesan mixture evenly over the stuffing on each fillet, pressing lightly so it adheres.

Broil

Place the baking sheet under the preheated broiler. Broil until the topping is golden brown and the fish is opaque and flakes easily with a fork, about 6–9 minutes depending on thickness. Watch closely to prevent burning.

Rest and garnish

Remove from oven and let the fillets rest 2 minutes. Sprinkle with chopped parsley and serve with lemon wedges for squeezing over the fish.

Serve suggestion: Accompany with steamed vegetables, rice pilaf or a simple green salad.