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.

GREY SOLE SPECIES FEATURE W/ RECIPE FOR PAN SEARED FLOUNDER/SOLE WITH END OF SUMMER SALAD

Recipe courtesy of Eating with the Ecosystem.

footage from FV Lisa Ann III and Eating with the Ecosystem

RECIPE FOR PAN SEARED FLOUNDER/SOLE WITH END OF SUMMER SALAD

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

Recipe courtesy of French Entree. Click the button below to access the recipe.

SUMMER BAKED PLAICE

Recipe courtesy of bbc good foods. Click the button below to access the recipe.

LOCAL FLUKE WITH LEMON, PARSLEY AND CAPERS

Recipe courtesy of patch.com. 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.

CANTONESE STEAMED FISH: A 20 MINUTE RECIPE

Recipe courtesy of the Woks of Life. Click the button below to access the recipe.

ROASTED FLUKE WITH LEEKS, OYSTER MUSHROOMS, LETTUCE & ASPARAGUS-DILL BROTH

Recipe courtesy of Edible Rhody magazine. Click the button below to access the recipe.

This is delicious with fluke but could work well with any other flounder or flakey mild flavored white fish.

SOY-AND-HONEY-GLAZED FLUKE STEAKS

Recipe courtesy of Saveur Magazine. Click the link below to access the recipe.