Flounder begin biting in the spring and are a popular fish for anglers due to their value on the table. Flounder are a white, mild fish that fits into many quick and easy recipes.
In the northern part of their range on the Atlantic Coast, summer flounder are often known as fluke. Summer flounder range down to the Carolinas, while their cousins the southern flounder can be found in inshore waters from the Carolinas through the Gulf Coast.
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.
Baked Flounder
2 lbs flounder fillets
3 tablespoons lemon juice
2 tablespoons melted or soft butter or margarine
1 small onion, chopped
1 bunch fresh parsley, chopped
salt and pepper
olive oil
dill
Preheat oven to 450 degrees. Sprinkle fillets with salt, pepper, and lemon juice. Coat with butter and place in oiled baking dish with lots of room. Mix parsley and onions and place around fish. Sprinkle a little olive oil and dill on top. Reduce oven temperature to 400 degrees and bake 12 minutes or until done. Serves 5.
Stuffed Baked Flounder
1 flounder, dressed, around 4 lbs before dressed
½ lb blue crab meat
½ package stuffing mix
4 strips bacon
lemon juice from ½ lemon
1 tablespoon paprika
olive oil
Cut a pocket on each side of the flounder. Mix together the stuffing, crab, and lemon juice. Stuff the pockets and lay the bacon across them. Sprinkle paprika over flounder. Bake in a well-oiled pan for 45-50 minutes at 400 degrees. Serves 5.
Easy Broiled Flounder
1 ½ lbs flounder fillets
4 tablespoons mayonnaise
salt and pepper
paprika
Preheat broiler. Coat both sides of fillets with mayonnaise and sprinkle with paprika, salt and pepper. Place on greased broiler pan 5 inches from heat. Broil 8 to 10 minutes. Serves 4.
Flounder Simmered in White Wine
1 ½ lbs flounder fillets
½ cup dry white wine
1 tablespoon Dijon mustard
2 tablespoons cream
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons butter (or light butter)
paprika
salt and pepper
Rub fillets with a few dashes of paprika, salt and pepper. Lightly brown fish in butter and olive oil. Add wine and simmer covered for 5 minutes. Meanwhile mix mustard, lemon juice and cream well. Pour over hot fish and serve. Serves 4. Great with steamed broccoli.
For more fishing tips and recipes see my blog A Dash Of Salty
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