This is a delicious and very easy dish to prepare. It’s one I developed while we lived down on the Texas Gulf Coast, where I had access to the freshest, sweetest Blue Crab right off the dock. Now, since retiring and settling in Central Texas (to get away from hurricanes), I have to make do with what comes in a little carton in the seafood aisle of my grocery store. Not as good, to put it mildly. But even that beats the heck out of boarding up and preparing your home for 2-3 hurricanes a season. Because this dish uses low-carb flax-based bread, this is OK for Induction. I would NOT recommend substituting pork rinds in this recipe. I think you will be disappointed if you do.
INGREDIENTS:
½ recipe my Blue Crab Stuffing
6 4-oz. flounder filets (or any mild white-flesh fish filets)
2 T. butter, unsalted
1/4 tsp. my Seafood Spice Blend
DIRECTIONS: Preheat oven to 350º. Make the stuffing as instructed in that recipe. Using the spoon you used to stir the stuffing, equally mark off 6 portions in the skillet. This helps ensure each filet will get an equal portion of filling. Melt the 2T. butter in a baking pan. Take each fish filet in one hand, placing the center of the filet in your palm. Spoon 1/6th of the stuffing into the center. Then with your other hand, fold the tail flap over the stuffing, then the header flap on top. Gently turn over and place seam down onto the baking pan in the melted butter. With a brush, baste the top and sides of each “roll” with butter from the pan. Sprinkle each with a bit of Seafood Spice Blend. Pop into a 350º oven for about 25-30 minutes. Lift gently with a long spatula when plating, so as to not disturb the filling that invariably spills out of the roll at each end.
NUTRITIONAL INFO: Makes 6 servings, each contains:
280 cals, 18.3g fat, 2.87g carbs, 1.23g fiber, 1.64g NET CARBS, 26.7g protein, 350 mg sodium
Buttoni's Low-Carb Recipes 