Crab-Stuffed Flounder

Serves: 4

Ingredients

• 1 tbsp coconut oil, divided

• 3 scallions (white parts chopped fine, green parts sliced thin on bias)

• 1 celery rib, minced

• 0.5 red bell pepper, chopped fine

• 1 garlic clove, minced

• 0.75 tsp Cajun seasoning

• 3 oz (approx 85g) Coconut Milk Cheddar Cheese, cut into small pieces

• 12 oz (approx 340g) lump crabmeat, picked over for shells

• 2 cups fresh spinach, stemmed

• Sea salt and pepper to taste

• 8 skinless flounder fillets (3 oz / 85g each), 0.25- to 0.5-inch thick

• 0.25 cup White Sandwich Breadcrumbs, toasted

Preparation

1. Adjust the oven rack to the middle position and preheat the oven to 475°F (245°C).

2. Heat 2 tsp of the coconut oil in a 10-inch nonstick skillet over medium heat until shimmering. Add the scallion whites, celery, and bell pepper. Cook until softened, about 5 minutes.

3. Stir in the garlic and 0.75 tsp Cajun seasoning and cook until fragrant, about 30 seconds.

4. Remove the skillet from the heat and stir in the 3 oz (85g) cheese until it is melted. Transfer this mixture to a large bowl.

5. Gently stir the 12 oz (340g) crabmeat and 2 cups spinach into the bowl, being careful not to break up the lumps of crab. Season with sea salt and pepper to taste.

6. Grease a 13×9-inch baking dish with coconut oil.

7. Pat the flounder fillets dry with paper towels and season them with sea salt and pepper. Place the fillets, smooth side down, on a cutting board.

8. Mound the filling in the center of each fillet. Fold the tail end over the filling, and then fold the thicker end over that.

9. Lay the flounder seam-side down in the prepared baking dish.

10. Toss the 0.25 cup breadcrumbs with the remaining 1 tsp of coconut oil, then sprinkle the breadcrumbs over the flounder.

11. Bake until the filling is hot and the flounder flakes apart when gently prodded with a paring knife, about 20 minutes.

12. Sprinkle with the reserved scallion greens and serve immediately.