When I was a kid, I remember my mother taking thin filets of flounder, topping them with a thin layer of some sort of ritz cracker stuffing, and then rolling them up individually, filling a pyrex baking pan with them and baking them. We'd have them with rice, usually, and whatever vegetables and salad she had planned for dinner.
Recently, my brother-in-law, Jacques, gave us a gallon-sized plastic freezer bag crammed with frozen fluke filets. The fish were caught by a fisherman friend of his. Anyway, we stuck the bag right back in the freezer until we knew what we were going to do with the contents.
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