NO MORE FLOUNDERING AROUND THE KITCHEN

Grilled, baked or blackened are all tried ‘n true ‘n tasty ways to serve up your flounder catch. Here are 4 more ways to serve up our favorite fish that will amaze your foodie friends with your kitchen skills!

GARLIC PARMESAN FLOUNDER

Serves: 4
Prep Time: 5 minutes
Cook Time: 25 minutes

Ingredients

1/4 c. extra-virgin olive oil
4 fillets flounder
Kosher salt
Freshly ground black pepper
1/2 c. freshly grated Parmesan
1/4 c. bread crumbs
4 cloves garlic, minced
Juice and zest of 1 lemon
fresh chopped parsley, for garnish (optional)

Directions

1. Preheat oven to 425°. Drizzle 2 tablespoons oil on a large baking sheet. Season flounder with salt and pepper.
2. On a large plate, combine Parmesan, breadcrumbs, garlic, and lemon zest. Season with salt and pepper. Dredge fish in bread crumb mixture, pressing to coat.
3. Place fish on prepared baking sheet and drizzle with remaining 2 tablespoons oil and lemon juice. Bake until golden and fish flakes easily with a fork, 20 minutes. Squeeze a bit more lemon on top and garnish with chopped parsley

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CHEF EMERIL LAGASSE’S ROCK SHRIMP STUFFED FLOUNDER

Serves: 4
Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients

1 tablespoon olive oil
1/2 cup minced yellow onions
1/4 cup minced celery
1/4 cup minced red bell pepper
Salt and cayenne to taste
2 teaspoons chopped garlic
1 pound rock shrimp, peeled
1/4 cup water
1 cup dried fine bread crumbs
2 tablespoons finely chopped fresh parsley leaves
4 whole flounders, about 1 pound each
1/4 pound (1 stick) unsalted butter, melted

Directions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Heat the olive oil in a medium-size sauté pan over medium heat. Add the onions, celery, and pepper, season with salt and cayenne, and cook, stirring, until the vegetables are wilted, about 2 minutes. Add the garlic and shrimp and season again with salt and cayenne. Cook, stirring, for 2 minutes, then remove the pan from the heat.
3. Pour the mixture into a medium-size mixing bowl. Stir in the water and enough bread crumbs to bind the mixture. Add the parsley and season again to taste with salt and cayenne. Set aside.
4. Place each flounder brown side up on a cutting board. With a sharp boning knife, cut along the center bone of the fish. Carefully peel open the fish, pulling the flesh back to form a pocket. Season the outside and pocket of the fish with Essence.
5. Divide the stuffing mixture into four equal parts and fill the pocket of each flounder with it. Fold the flaps over the stuffing.
6. Place the fish on the prepared baking sheet. Drizzle with the melted butter and bake until the fish flakes easily with a fork, about 20 to 25 minutes.
7. Serve immediately.

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FRIED FLOUNDER TACOS WITH ASIAN SLAW & CHIPOTLE CREAM

Serves: 8
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

Fish Tacos
2 pounds firm flounder fillets
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large egg whites, lightly beaten
1 cup finely ground corn chips (such as Fritos) or ritz crackers
16 (6-inch)s corn or flour tortillas
Toppings: chopped tomatoes, shredded iceberg lettuce, sliced avocado, chopped fresh cilantro, lime wedges

Asian Slaw
1/3 cup rice vinegar
1 tablespoon granulated sugar
2 teaspoons toasted sesame oil
1 tablespoon soy sauce or tamari or coconut aminos
1 teaspoon grated fresh ginger
1 teaspoon Asian chili-garlic sauce
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 (16-oz.) package tri-color coleslaw mix
1/4 cup chopped fresh cilantro

Chipotle Cream
1 (8-oz.) container sour cream
1 chipotle pepper seeded and minced
½ teaspoon lime zest
1 tablespoon fresh lime juice
¼ teaspoon kosher salt

Directions

1. Preheat oven to 400°F. Pat fish dry with paper towels; sprinkle evenly with salt and pepper. Place egg whites in a shallow dish. Place ground corn chips in a separate shallow dish. Dip each fillet in egg whites, and dredge in ground corn chips, shaking off excess.
2. Arrange fish on a large baking sheet coated with cooking spray. Bake in preheated oven until fish is cooked through, about 15 minutes.
3. Serve fish in tortillas with Asian Slaw, Fresh Cilantro and Chipotle Cream
4. For Asian Slaw: Whisk together rice vinegar, granulated sugar, toasted sesame oil, soy sauce, fresh ginger, Asian chili-garlic sauce, kosher salt, and black pepper. Stir in coleslaw mix and fresh cilantro.
5. For Quick Chipotle Cream: Stir together sour cream, chipotle pepper in adobo sauce, lime zest, fresh lime juice, and kosher salt.

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EGG BATTER PAN-FRIED FLOUNDER WITH GREEN GARLIC

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

1½ pounds boneless flounder or sole fillets, preferably four 6-ounce pieces
Salt and pepper
2 large eggs
½ cup milk
½ cup all-purpose flour for dredging
Mild olive oil or vegetable oil for frying
4 tablespoons unsalted butter
1/3 cup finely chopped green garlic, both white part and tender green stalks
Juice of 1/2 lemon
3 tablespoons chopped flat-leaf parsley
Lemon wedges

Directions

1. Season the fish fillets with salt and pepper. Make the egg batter by whisking together the eggs and milk in a shallow bowl, along with a pinch of salt.
2. Put the flour on a plate. Coat each fillet lightly on both sides, then submerge the fish in the egg batter. (This can be done up to 30 minutes ahead.)
3. Pour about 1/4 inch oil in a wide skillet over medium-high heat. When the oil looks wavy, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off. (Discard remaining batter.) Carefully lay each fillet in the pan and let fry gently until golden, about 2 minutes per side. Remove and blot briefly on paper towels, then transfer to a warmed serving platter.
4. Pour off any remaining oil and return the pan to the heat. Melt the butter in the pan and add the green garlic, and a little salt and pepper. Let cook without browning for about 1 minute, then add the lemon juice.
5. Spoon the green garlic butter over the fish. Sprinkle with parsley, garnish with lemon wedges and serve immediately.