THE BIGGEST FIREFIGHTER THROWDOWN TO DATE IS JUST AROUND THE BEND! AND WHAT BETTER WAY TO GET READY THAN TO THROW DOWN A SUPER EASY, HEALTHY FISH RECIPE!
THIS RECIPE COMES FROM ROBERT LUFT AND THE SQUAD 13/A PLATOON OF THE CHERRY HILL FD IN NEW JERSEY....
BAKED LEMON PEPPER STUFFED FLOUNDER ROLLS
1.5 LBS. FLOUNDER FILETS, or 8 decent sized flounder filets
2 LBS. CRAB MEAT
1 RED BELL PEPPER, seeded and diced
FRESH DILL, chopped
SMALL JAR OF CAPERS
1/2 STICK OF BUTTER
OLD BAY SEASONING
Toothpicks (1 per roll)
Preheat oven to 350 degrees Fahrenheit.
Combine the red pepper and crabmeat in a large mixing bowl. Squeeze 2 lemons through strainer over bowl with crabmeat/red pepper mixture. Add Old Bay seasoning, salt, and black pepper to taste. Mix with hands until thoroughly even.
Line baking pan with foil and lightly coat with cooking spray or butter. Take about a handful of crabmeat mixture and pack into a ball. Wrap flounder filet around it and secure ends with a toothpick. Place toothpick side down on baking pan. Do this for the other filets.
Melt half stick of butter in pot. Once melted, drizzle lightly over each roll. Next, squeeze juice from remaining two lemons through strainer over the rolls. Apply a few dashes of Old Bay and pepper to the top of each roll. Apply dill and capers to top of each roll. Place in oven for no more than 10 minutes or until a slight golden color develops on top of the rolls. Remove from oven and enjoy!
Serve with a wild rice and some asparagus baked with a light olive oil, salt, and pepper coating.