As the bard once noted in song, “Turn out the lights, the party’s over.” That’s right, the long Mardi Gras season is now officially at an end and the solemn Lenten period is underway. I, for one, am ...

BETTENDORF, Iowa – Something is a little fishy in the kitchens of Scott Community College. "You know, people go out to fish fries on Fridays," says Chef Brad Scott, the head of Scott Community College ...

Stuffed flounder is a traditional way to enjoy one of the more plentiful fish found on the upper Gulf coast. And despite rumors to the contrary, it is fairly easy to do. (Photo courtesy of Alabama ...

Seven Weeks of Seafood: Seafood consumption always soars this time of year for reasons that can be religious, cultural, seasonal or some combination thereof. In this series, we feature dishes and ...

Stuffed flounder used to be on every menu in New Orleans. Here's how to make it at home. (Marcelle Bienvenu photo) I can remember when stuffed flounder was on most New Orleans restaurant menus. My ...

Preheat the oven to 350 degrees F. Sprinkle flounder with salt and pepper. Using a fillet knife, carefully open the flounder by cutting along the left and right sides of the seam down the middle of ...

Whole Stuffed Flounder, New Orleans Style Whole fish has caught on at restaurants all over. It’s part of the nose-to-tail dining ethos, applied to seafood, and it can make a stunning presentation on ...

This dish was inspired by Chef Nathaniel Burton's famous Stuffed Flounder. Master Chef Nathaniel Burton, co-author of Creole Feast, was born in McComb, Miss. in 1914. Starting as a busboy at the Hotel ...

BATON ROUGE, La. (WAFB) - This dish was inspired by Chef Nathaniel Burton’s famous Stuffed Flounder. Master Chef Nathaniel Burton, the co-author of Creole Feast, was born in McComb, Miss. in 1914.