There are moments one tends to look back on in life and say, “Well, wasn’t I a complete idiot?” If we’re lucky, there aren’t many of them, but some of us certainly have more of those moments than others. The phrase, “Bless her heart,” was pretty much invented for moments like these. Today, in honor of this month’s “Stuffed Fish” themed #FishFridayFoodies hosted by Sneha’s Recipe, I thought I’d share one of these moments with y’all. As a child, I didn’t go fishing that often. For the most part, fishing was reserved for those times when we went camping, which if I’m being honest, wasn’t what most people would consider a normal fishing experience. First of all, my family’s idea of camping involved staying at a campground with an Olympic-sized pool, an arcade, a life-size giraffe shaped jungle gym, a pottery studio roughly the same size as a barn, a sport’s field, and a roller skating rink. There was also a large “crick” that ran through the campground property, which was fully stocked with fish each weekend. Our version of camping was pretty glamorous.
Other than those campground “fishing trips,” I can only recall three other instances in which I actually held a fishing pole in my hands and tried to catch something, and every single one of them involved my brother Matt. He was definitely my lifetime fishing partner and great at doing all of the things I hated doing when it came to fishing, like taking the fish off of the hook. One of our trips involved us meeting up near a swinging bridge in Strasburg, VA, and came to an end way too soon, after one heck of a sunburn and a copperhead snake sighting. I have never been a fan of snakes; I’m sorry y’all, but in my opinion, the only good snake is a dead snake. Matt assured me that if bitten by a snake, he could save me with his snake bite kit, and I quickly informed him that I had absolutely no faith in his ability to do that if needed and that our little fishing trip was over. Our second fishing trip was much less eventful, and took place in Avon, NC, while we were on one of our annual beach vacations. Matt and I woke up early, ditched B.O.B. Bob, and headed to the pier to catch us some breakfast. For the most part, I just watched Matt fish as I soaked up some of the sun’s rays and joked about how teeny tiny the fish he caught seemed to be. One thing’s for sure, those fish might have been tiny and chock-full of bones, but they sure did taste amazing all fried up in cornbread and butter.
Now, it’s time to share the real fishing story; the one that still makes me giggle to this day. Our father took us fishing at the C&O Canal, which wasn’t too far away from our house. It was a one-time thing, and to my knowledge, never happened again afterward, but it was a fun day and one that I remember well. Anyway, Matt and I both caught a fish, and these fish were kept alive in a bucket for the entire trip home. Upon arriving home, Matt and I had the brilliant idea to put our two new fish friends in the little “crick” that ran through our property. There was a small pool of water right near where our mailbox sat, and we thought those fish would pretty much have the time of their lives living there and we would be able to visit them often. Imagine our surprise when we returned after eating supper to find that they weren’t there. “Bless our hearts.” I can see how I might have found this idea to be a brilliant one, but I still to this day have no clue how my brother didn’t see the flaw in our plan. He was usually the one with common sense, not I. To this day, I still kind of blame him for the loss of those fish. I’m pretty sure those little guys most likely met an untimely death when they ran out of enough water to swim in, leaving them gasping for breath on the edge of that “crick.” So now, in addition to being a complete idiot, I’m also a fish murderer. “Bless my heart.”
- 1 Bag Frozen Broccoli
- 2 Tablespoons Unsalted Butter
- 2 Tablespoons Extra Virgin Olive Oil
- 1/4 Cup All-Purpose Flour
- 2 Flounder Fillets
- 4 Slices Prosciutto
- Thinly Sliced Gruyere Cheese
- 1/4 Cup Honey
- 1 Tablespoon Dijon Mustard
- 1/2 Teaspoon Freshly Ground Black Pepper
- Steam the broccoli according to the package directions; set aside to drain.
- Place the butter and olive oil in a medium sauté pan over medium heat.
- Place flour on a small plate; set aside.
- Using a serrated knife, cut the top of each fish fillet off lengthwise to make it an even thickness; set the two small pieces you cut off to the side.
- Place a slice of prosciutto on top of each fish fillet, top with cheese, and then add another slice of prosciutto.
- Carefully roll each fish fillet up and then dredge each one in flour, being careful to dust off any excess flour. Dredge the two small pieces that were cut off in the flour as well.
- Place the fish into the hot sauté pan, cover, and then cook for 5 minutes on each side, or just until the fish is golden brown and cooked through. The small fish pieces will take significantly less time.
- Place the drained broccoli on a serving plate or platter and top with the fried fish.
- In a small bowl, whisk together the honey, mustard, and pepper.
- Drizzle the fish and broccoli with the honey mustard sauce before serving.
- Cutting the top off of the fish fillets will make them easier to roll up.
- You will need the prosciutto to cover the entire width and length of each fish fillet. If your prosciutto is too small, feel free to use additional slices. The prosciutto ensures that the cheese will not ooze out everywhere when cooking.
- I sliced the cheese into very thin matchsticks, which made the fish much easier to roll up.
- There is no need to season the fish fillets in this recipe, due to the saltiness of the prosciutto and cheese. The pepper in the honey mustard sauce also adds great flavor.
- Garnish the stuffed fish fillets with freshly chopped chives.
- Serve the fish over buttered noodles instead of broccoli.
- Searching for a fish turner that won’t ruin a coated sauté pan? This Kuhn Rikon SoftEdge Slotted Fish Turner is the perfect solution.
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I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.
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