In Creole cooking, often you will find a mixture of seafoods used as garnishing on sautéed or baked fish. You may wish to substitute crawfish or crab for the shrimp in this recipe, or even combine all ...

1- to 3-pound medium flounder (Have your flounder prepared at the fish market by cutting down the center of the fish and filleting the top fillets back.) Start by dicing up the onion and peppers and ...

One of the great and yet under-appreciated delicacies of the Carolina and Georgia seacoast is a flatfish appropriately called flounder. If you've ever seen one of these fish fluttering sideways along ...

Ingredients: 1 lb. flounder fillets 1 cup panko crumbs ½ teaspoon paprika 2 tablespoons unsalted butter 2 tablespoons olive oil Salt and freshly ground black pepper Tomato Basil Sauce Ingredients:¼ ...

Preheat the oven to 425 Line a rimmed baking sheet with parchment paper. Place the flounder on the parchment dark skin up and rub with olive oil and sea salt all over. Stuff with fennel fronds and ...

Flaky, delicately sweet flounder is a quick and easy fish to cook for weeknight dinners. Its mild flavor and fantastic texture make it the perfect base for a wide range of vibrant dishes. Here, five ...

Pat the filet dry, and salt and pepper the flounder to taste. Warm the canola oil in the pan until it begins to smoke. Add the fish and sear on one sad until it's lightly browned and then flip and ...

In a frying pan, pour cooking oil and heat up. Mix crackers and bread crumbs together and coat fillets with mixture. Fry fillets in oil until golden brown. Drain on paper towels. In a sauce pan, add ...

History of the recipe: I probably found it in a magazine or newspaper. I’ve been fixing it for about four or five years. I especially like to fix it in the summer when I can get fresh garden ...

The most requested recipe of my career remains a very simple preparation – panéed fillet of flounder with Bercy butter. It debuted in 1980 at Suddenly Last Summer in Norfolk. Seems that the dish, ...