Grey Sole

FLUKE CEVICHE WITH CORN, SCALLIONS, AND CHILES

Recipe courtesy of Martha Stewart. Click the button below for the recipe.

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STEAMED SCALLION GINGER FISH FILLETS WITH BOK CHOY

Recipe courtesy of epicurious. Click the button below for the recipe.

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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

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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. 



SOLE FILLETS WITH HERBED WINE SAUCE

Recipe courtesy of Food and Wine. Click the button below to access the recipe.

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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.


CRACKER CRUSTED BAKED COD

Recipe courtesy of jennyshearawn.com. Click the link below to access the recipe.

Photo: Jenny Shea Rawn

Photo: Jenny Shea Rawn

This recipe would be delicious with any mild flavored flakey white fish.

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

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

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

LEMONGRASS AND GINGER DRESSED BOK CHOY WITH SPICED FLOUNDER

Courtesy of chef Andrew McQuesten, north

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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.
— Andrew McQuesten, north

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.



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.

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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.