Cedar Planked Flounder with Crab and Spinach Crust

INGREDIENTS/PREPARATION/COOKING PROCESS/COMPLIMENTS/GARNISH – PLACE IN PROPER TIME

  • 1½ cups Crabmeat
  • 1 cup Spinach, blanched and drained of excess moisture
  • ½ cup Cream cheese
  • ½ cup Mozzarella cheese, shredded
  • 1 small Red onion, diced small
  • 2 Green onions, chopped
  • 2 tbsp. Dill, chopped
  • 1 tbsp. Parsley, chopped
  • ½ tbsp. Thyme, chopped
  • salt and pepper
  • 4 sides Flounder, 6oz each, boneless and skinless
  • 1 cedar plank, soaked for 1 hour in cold water

Mix together the crabmeat, spinach, cream cheese, mozzarella, red onion, green onion, dill, parsley, and thyme. Season to taste with salt and pepper and set aside.

Preheat grill to high heat

Place the flounder directly onto the plank, spaced evenly. Top each filet with crab mixture. Place into hot grill and close the lid. Allow too cook for 15-18 minutes. The plank should smolder and smoke but should not ignite. Keep a small spray bottle of water close by to quickly extinguish any unwanted flare-ups. Try to keep the lid closed as much as possible.

Remove plank using tongs and heavy grilling gloves. Set onto another plank and allow too cool for 2 minutes. Serve with grilled mushroom salad.

Serves 4

flounder crust