Ingredients
12 oz crimini (or white)mushroom caps;
black olives;
roasted red peppers (fresh or jar
2T garlic oil
1T tomato paste
2T grated parmiggiano-reggiano
1/2 c cake flour
1/2 c corn meal
1/2 t each salt, pepper, paprika
1/4 t each cayenne, garlic powder
Preparation
Chop mushrooms, olives, and roasted red peppers together. In saute pan on grill (or using grill pan), heat garlic oil and saute mushroom mixture until soft. Add tomato paste and cook 2 minutes on medium low fire. Place 1-2T stuffing on each of 4 flounder fillets and secure with picks; roll in seasoned flour-cornmeal, brown first side in the heated pan. Turn and then partially close the grill (or partially cover grill pan) to cook second side). In the 2-3 minutes second side cooks, heat remaining mushrooms, olives, and roasted peppers to use as dressing over the fillets.
