Recipe courtesy of the Woks of Life. Click the button below for the recipe.
FLUKE CEVICHE WITH CORN, SCALLIONS, AND CHILES
Recipe courtesy of Martha Stewart. Click the button below for the recipe.
BROILED FLUKE FILLETS WITH ASIAN VINAIGRETTE AND SESAME ASPARAGUS
Recipe courtesy of Emeril Lagasse. Click the button below to access the recipe.
STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY
Recipe courtesy of epicurious. Click the button below for the recipe.
This recipe calls for sole but could also be made with any type of flounder or other flakey white fish such as acadian redfish, haddock, pollock, or whiting.
FLOUNDER FRANCAISE
Recipe courtesy of the F/V Briana James
RECIPE
INGREDIENTS
2 eggs, beaten
1 tablespoon olive oil
1 tablespoon butter
1⁄2 cup flour
1⁄4 teaspoon salt
1⁄4 teaspoon onion powder
1⁄4 teaspoon garlic powder
1⁄8 teaspoon paprika
1⁄8 teaspoon black pepper
4 large flounder fillets (1 1/2 to 2 lbs)
SAUCE
4 tablespoons butter
1⁄4 cup white wine
1⁄4 cup water
1⁄4 cup lemon juice
1⁄2 teaspoon parsley
lemon slices and parsley (to garnish) (optional)
DIRECTIONS
In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
Place the flour and all the seasonings in a plastic bag and shake to blend.
Place the beaten eggs in a shallow dish.
When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.
Save 1 tablespoon of the flour mixture for the sauce.
Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
Remove from skillet, keep warm.
Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.
PAN FRIED FILLETS OF PLAICE WITH BUTTER AND ALMONDS
SUMMER BAKED PLAICE
LOCAL FLUKE WITH LEMON, PARSLEY AND CAPERS
Recipe courtesy of patch.com. Click the button below to access the recipe.
SOLE SLIDERS
Recipe courtesy of RI Sea Grant and Westerly Career and Technical Education Program. Click the button below to access the recipe.
SOLE FILLETS WITH HERBED WINE SAUCE
Recipe courtesy of Food and Wine. Click the button below to access the recipe.
This recipe is honestly one of my new favorites! It feel rich and decadent and is easy to make. This recipe is perfect for any type of local flounder such as grey sole, winter flounder, yellowtail flounder, summer flounder, american plaice, or dabs! I’ve also tried it with tautog and black sea bass and baked it vs broiling it and kept it in the oven for longer until the fish was flakey when I poked a fork into it. Make sure you have lots of bread for dipping in the sauce too.
POACHED FLUKE IN LEMON BRODO
Recipe courtesy of finecooking.com. Click the button below to access recipe.
LEMONGRASS AND GINGER DRESSED BOK CHOY WITH SPICED FLOUNDER
Courtesy of chef Andrew McQuesten, north
“Flounder in the winter months is something special in New England. It’s one of the few fish that commercially can still be harvested regularly in the colder weather. The one thing to take into consideration is that this is also ramping up for their spawning season. At the restaurant we get almost all our fish in whole and when it is spawning season that means we’re paying for all the roe sacks (egg sacks) that the fish have in them, in some cases dwarfing the size of the filets we are getting off the fish. In those cases we have to start getting creative with how to use them. In a lot of instances we can make a sauce out of them (it’s rich and delicious when seasoned with vinegar and ginger) but we also salt cure them which makes them last a considerable amount longer.”
RECIPE
INGREDIENTS
Fish
1 pound of flounder filets (any local flounder works such as winter flounder, grey sole, yellowtail flounder, or American plaice)
Spice blend for fish (this will make enough to have on hand for other things, also great on chicken or other seafood including other fish, crab, or lobster)
Black Pepper 8 tbs
Cumin 8 tbs
Ginger 1 ½ tsp
Cayenne 1 tsp
Coriander 3 tsp
Cardamom1 tsp
Allspice 2 tsp
Clove 1/2 tsp
Cinnamon 1 tsp
Kochukaru (Korean Chili Flake) 8 tbs
Salt 4 tsp
Bok Choy Dressing
Canola Oil 1 Tbsp
Sesame Oil 1 Tbsp
Lemongrass 3 stalks, peeled and minced
Ginger 2 large knobs, peeled and minced
Garlic 6 cloves peeled and sliced thin
Sake about 8 ounces (or dry white wine)
Rice vinegar 2 ounces
Water about 8 ounces
Soy Sauce 4 ounces
Sambal 1 tsp
Brown sugar 2 tsp
Salt 1 large pinch
Baby bok choy, split and cleaned, about 1 pound (available in the winter at your local farmers market)
INSTRUCTIONS
Bok choy dressing
In a small sauce pot on medium heat add 1 tablespoon of canola (or other neutral) oil and 1 tablespoon of sesame oil. Add in your ginger, lemongrass, garlic and a pinch of salt. Once your kitchen smells like heaven, deglaze your pan with the sake. If you have any sake leftover, save it for dinner, it’ll be delicious so make sure you buy at least OK sake. The rule of thumb when it comes to cooking wines is if you wouldn’t drink it, you shouldn’t cook with it.
At this point you can add the rest of your ingredients and stir, we’re looking for the whole thing to reduce by 1/2 the volume. Once the dressing has reduced, set aside
Bok choy
Char bok choy halves in a pan on high heat. (If you don’t have good ventilation, broil in the oven instead, checking frequently to avoid total burning. See note below). Once the bok choy has a char on it, add half of the dressing to the pan and a pinch of salt. Add more dressing as needed, tasting to make sure it has enough salt.
Note: If broiling bok choy, remove it from oven and place in serving bowl. Add half the dressing and a pinch of salt and toss gently.
Flounder
Preheat the oven to 400 degrees.
Place spices in a large bowl and whisk together with a fork.
Pat the flounder fillets with the spice blend.
Place flounder fillets, skin-side down, on a well-greased baking sheet and cook for about 10 minutes. Cook until thickest part of fish is 145 degrees or when flesh is firm but not falling apart.
To serve
Place bok choy down, fish filet on top and serve with scallions and a side of steamed rice.
SOY-AND-HONEY-GLAZED FLUKE STEAKS
Recipe courtesy of Saveur Magazine. Click the link below to access the recipe.
BAKED FLOUNDER WITH PANKO BREADCRUMBS
Recipe courtesy of Rizwan Ahmed for a Cook a Fish, Give a Fish class. Click the button below to access the recipe.
This recipe calls for a whole local flounder and asks you to filet it. Follow this guide to learn how to filet your flounder. You can also use already filleted fish.
KAREI NO KARAAGE/WHOLE DEEP-FRIED FLOUNDER
Recipe courtesy of SHIZUOKA GOURMET. Click the button below to access the recipe.
