Flounder are a very popular fish for anglers due to their great reputation on the table. They can be caught even in the heat of summer. Flounder are a white, mild fish that fits into many recipes.
In the northern part of their range on the Atlantic Coast, flounder are often known as fluke. Summer flounder range down to the Carolinas, while southern flounder can be found in inshore waters from the Carolinas through the Gulf Coast. Winter flounder are a smaller species that occurs in the northern and mid-Atlantic states.
Flounder lie on the bottom of the ocean floor and are often caught by drifting or casting live bait. As a food fish flounder are delicate and shouldn't be overcooked. Some folks prefer them to any other fish.
Broiled Flounder with Mustard
1 ½ lbs flounder
¼ teaspoon pepper
1 tablespoon olive oil
2 tablespoons prepared brown mustard
2 tablespoons green onions, chopped
1 lime, sliced
Preheat the broiler. Arrange flounder on a baking sheet and sprinkle with pepper then brush with olive oil. Spread prepared brown mustard evenly over the fish. Broil about 3" from the heat source for 2 minutes or until golden brown. Serve with chopped green onions and sliced lime. Serves 4.
Flounder with Shrimp
4 flounder fillets
½ cup flour
2 eggs
1 cup bread crumbs
½ cup butter
½ lb small cooked shrimp
salt
2 tablespoons water
1 lemon, cut into wedges
Sprinkle fillets lightly with salt and roll in flour. In small bowl beat eggs and water. Put bread crumbs on a sheet of wax paper. Dip fish in egg mixture, then coat with bread crumbs. Melt 4 tablespoons butter in frying pan. Sauté fish until browned on both sides, about 4 minutes. Meanwhile melt 2 tablespoons butter in separate frying pan and add shrimp. Toss so that each shrimp is coated with butter. Place shrimp down center of each fillet. Place remaining butter in small saucepan and melt, pour over flounder and serve with lemon wedges. Serves 4.
Baked Flounder and Vegetables in Foil
1 ½ lbs flounder fillets
4 carrots, sliced
8 green onions, sliced
4 zucchini, sliced
1 green bell pepper, sliced
¼ cup teriyaki sauce
Preheat oven to 425° degrees. Divide flounder among sheets of aluminum foil large enough to completely wrap fish and vegetables. Divide carrots, green onions, zucchini and bell pepper and layer on top of fish. Pour teriyaki sauce over vegetables. Bring edges of foil together, fold, and crimp together to close completely. Place foil packets on a baking sheet and bake for 15 minutes or until fish is done. Serves 4.
Broiled Flounder in Lemon Butter
6 small flounder fillets
2 tablespoons butter, melted
½ lemon, juiced
¼ tsp salt
dash pepper
½ lemon, sliced
fresh parsley
Butter a glass baking dish and arrange fillets in the dish. Combine the lemon, butter, salt and pepper and drizzle over the fish; reserve some for use when serving. Broil on highest rack for 8-10 minutes or until fish flakes easily. Garnish with lemon slices and parsley. Serves 4.
For more fish and seafood recipes see my blog A Dash Of Salty
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