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2 Easy & Flavorful Fish Recipes: Shrimp-Stuffed Flounder & Zesty Ceviche

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2 Easy & Flavorful Fish Recipes: Shrimp-Stuffed Flounder & Zesty Ceviche

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Are you ready to indulge in a culinary journey that brings the essence of the ocean straight to your dinner table? Today, we’re excited to share two delightful seafood recipes that will make your taste buds dance with joy: Shrimp-Stuffed Flounder with Lemon Cream Sauce and Flounder Ceviche with Herb Citrus Dressing.

Imagine sinking your teeth into tender flounder fillets, each bite bursting with the rich flavors of shrimp and zesty lemon cream. It’s the perfect dish for those cozy evenings or special gatherings with friends and family. And if you’re craving something light and refreshing, our flounder ceviche, adorned with vibrant herbs and zesty citrus, is a must-try! The freshness of the fish paired with the herbaceous dressing offers a delightful contrast that will leave you yearning for more.

These two recipes not only showcase the versatility of flounder but also celebrate the delightful flavors of the sea. Whether you’re in the mood for something hearty or a refreshing appetizer, these dishes are sure to impress. So, roll up your sleeves and get ready to dive into these delicious seafood delights that will transport your palate to the shores of culinary bliss!

About Chef Joseph Lidgerwood

Chef Joseph Lidgerwood, born in Australia, has been captivated by diverse cuisines and cultures worldwide. Since 2015, he has embarked on a global culinary journey, successfully leading pop-up restaurants and gastronomic projects in cities like New York, Hong Kong, and Yangon. Drawing from these rich experiences and insights, Chef Lidgerwood opened his restaurant EVETT in 2019. The establishment quickly gained recognition, earning a Michelin star in 2020—an accolade it has maintained for five consecutive years. In 2021, Chef Lidgerwood’s culinary prowess was further acknowledged when he received the prestigious Michelin Young Chef Award.

With his expertise and passion for flavor, Chef Lidgerwood inspires us to elevate our home cooking with these exquisite seafood recipes!

Recipe

PRE TIME: 20 min

COOKING TIME: 30 min

TOTAL TIME: 50 min

4 SERVING

Ingredients:

For Shrimp-Stuffed Flounder recipe:
2 flounder fillets
Salt and pepper to taste
For the Shrimp Stuffing:
1 cup shrimp, peeled and chopped (250g)
2 tbsp. olive oil
3/4 cup scallions, sliced
1/4 cup celery, finely chopped
1/2 cup red pepper, diced
2 cloves garlic, minced
1 tsp. Dijon mustard
1 tsp. paprika
1 tbsp. mayonnaise
2 tsp. parsley, finely chopped
1/4 cup bread crumbs
Salt and pepper to taste
For the Lemon Cream Sauce:
2 tbsp. unsalted butter
2 tbsp. grated onion
1 tbsp. Dijon mustard
1 tbsp. flour
1 cup seafood or chicken stock
1/2 lemon, juiced
1 cup cream
Salt and pepper to taste
1/2 cup parsley, finely chopped
For Flounder Ceviche recipe:
7 oz. flounder fillets, thinly sliced
1/2 cup olive oil
1/4 cup green onions, finely chopped
1 red chili, finely sliced
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
2 lemon, juiced
2 tsp. zest of lemon and lime
Salt and pepper to taste
Edible flowers (for garnish)
Thinly sliced lime peel (for garnish)

Directions:

For the Shrimp-Stuffed Flounder with Lemon Cream Sauce: Preheat your oven to 180°C (350°F).

Prepare the Fish: Cut the flounder fillets lengthwise into strips about 5 cm (2 inches) wide, perfect for rolling. Season them with a pinch of salt and pepper.

Make the Shrimp Stuffing: Heat the olive oil in a skillet over medium heat. Add scallions, garlic, celery, and red peppers. Sauté for 3-4 minutes until softened and fragrant.

Transfer the vegetables to a bowl and let cool for a minute. Then, mix in the chopped shrimp, Dijon mustard, paprika, mayonnaise, parsley, and bread crumbs. Gently stir until everything is combined. Season with salt and pepper to taste.

Assemble the Fish Rolls: Lay each fish fillet with the outside facing down. Place a spoonful of the shrimp stuffing at the wider end of each fillet. Roll it up and secure with a toothpick.

Place the stuffed fish rolls seam-side down in the prepared baking dish and bake at 180°C (350°F) for 30 minutes.

Prepare the Lemon Cream Sauce: In a medium pot, melt the butter over medium heat. Add grated onion and Dijon mustard, cooking for 2-3 minutes until softened. Stir in the flour and cook for 1 minute, forming a light roux. Gradually pour in the seafood or chicken stock while whisking continuously to avoid lumps. Add the lemon juice and cream. Bring the sauce to a boil, then reduce the heat to a simmer. Cook for about 10-12 minutes, stirring occasionally, until the sauce thickens. Remove from heat and stir in chopped parsley. Taste, and season with salt and pepper as needed.

Serve: Carefully remove the fish rolls from the oven and discard the toothpicks. Place them on serving plates and generously spoon the luscious lemon cream sauce over each roll.

For Flounder Ceviche with Herb Citrus Dressing:

Prepare the Herb Citrus Dressing: In a small bowl, combine olive oil, green onions, red chili, fresh basil, parsley, lemon juice, lemon zest, lime zest, salt, and pepper. Whisk well to blend the flavors together.

Arrange the Flounder: On a serving plate, arrange the thinly sliced flounder fillets in a circular pattern, overlapping the slices around the edges of the plate for a beautiful presentation.

Add the Dressing: Drizzle the herb citrus dressing into the center of the plate, allowing it to naturally spread toward the fish. The fresh citrus juice will start to lightly "cook" the flounder, infusing it with the vibrant flavors.

Garnish and serve: Top the ceviche with edible flowers for a colorful touch, and add thinly sliced lime peel for extra citrusy flair. Serve immediately for the freshest, most zesty flavor.

Final Notes

Stuffing Variations: For a different twist, you can swap the shrimp with crab or lobster meat.