Tostada & Shrimp Stuffed Flounder Rolls

Here's a slightly different twist on stuffing a flounder. We created this one just for seafood lovers who enjoy the dressing as much as the fillets. This recipe makes dinner for two but can easily be doubled or tripled to accommodate more hungry fishermen.

Ingredients:

1 medium-sized flounder (18-20 inches) filleted
1 cup Tostada Chips, crushed
1 Serrano pepper finely chopped
1 Tbsp cilantro finely chopped
1/4 cup onion finely chopped
1/4 cup celery finely chopped
1 egg
1/2 cup chicken broth
2 Tbsp butter
8 shrimp (20 count or similar) peeled, deveined, and course chopped

Filleting the flounder:

Make slice lengthwise along lateral line deep enough to feel the spine with tip of fillet knife.

With filleting strokes, begin at centerline cut and work toward outer edges, freeing flesh from bone. When fillet is removed, turn it flesh side up and use fillet knife to remove skin.

Dark side yields two fillets turn to white side and repeat you'll get four nice fillets.

Preparing dressing:

Melt butter in saute pan.
Stir in all ingredients except flounder.
Saute, folding with spatula, for about 5-minutes or until mixture gains moldable texture.

Making the rolls:

Place approximately three rounded tablespoons of dressing in center of flounder fillet and form roll. Place rolls in shortening sprayed baking dish, seam side down.

Extra dressing can be vacuum bagged and frozen.

Bake: 375-degree oven for 25 minutes.

Remove from oven, drizzle with Queso sauce (recipe below), serve with avocado slices and fresh chopped pico de gallo.