Today I'm making dinner of Stuffed Flounder, Corn on the Cob, and Sweet Tea.
I'm using deboned flounder and flounder filets from fish that I caught at the Mississippi Gulf Coast while inshore fishing.

I tried an easy stuffing recipe using Stove Top Chicken Stuffing. Surprisingly the stuffing already has a rich flavor base that works well with my favorite Creole Seasoning. Add some Tony Chachere's, garlic, salt n pepper, and shrimp, makes it great. You could even add onions, celery, peppers, and crab if you have it.

My advice is not to let the stuffing cool before stuffing the fish and cooking. This helps to prevent over cooking the delicate flounder.
Also, I preferred the stuffed filets for taste, because the bottom filets of the deboned flounder got lost in the stuffing.

However, for presentation value, the deboned flounder is fantastic.

As a bonus in this video, I give you my technique for making sweet tea that is perfect immediately. It doesn't have to sit in the refrigerator overnight to get sweet.

Enjoy.