Flounder

[Doughboy78]

I caught some flounder with my dad and brother last sunday and we have them sitting in the fridge. Does anyone know a recipe for cooking them without frying? Im trying to stay away fromt he grese.

Thanks

[tvc184]

Baked is as good as anything else. It can be whole or stuffed flouder or simply fillet like any other fish and bake the fillets.

I bake the fillets and it can be as easy as salt and pepper to taste and a small bit of butter (way less fat than frying and swimming in oil) or margarine, squeeze a bit of lemon juice and bake for maybe 20 minutes at 350 degrees. You can spice it up with different flavors instead of salt/pepper by using Tony's, Texjoy Steak Seasoning, Ragin' Blaze or any other flavored salt. I've even done it with Mrs Dash for salt free.

[Tx-Burt]

Like said above, we Broil them...
After scaling them, cut 2-3" slits down each side 3-4 times, cut slices of butter and put in slits, squeeze some lemon over it and broil on the white side first, then flip when the tail starts to curl, repeat butter lemon and some white wine if desired on the dark side and broil till the tail turns black and the skin is bubbling ~ 10 - 15 minutes each side.
Now you got me hungry for flounder

[Hillary]

Broil them with Garlic Butter!
YUM!

[DeerMagnet]

I stuff them with boudin and shrimp....season with butter, garlic and lemon. Then broil them until done.

[E.TX.BOWHUNTER]

I like to make a simple stuffing with lightly boiled shrimp (diced) celery,onion finely chopped, cream cheese, some crushed saltines, and some old bay. This is good on crackers too. Put a small thin fillet on a piece of foil w/ nonstick spray, dump a good amount of stuffing on it and wrap another fillet around the stuffing. Dust w/ tony's and smoke for 30 minutes over pecan wood.

Simple creole sauce: 4 ounces shrimp peeled and diced. 3 green onions finely chopped. Cook in 2 Tbs butter. Fold in enough flour to bind everything together. Add milk or half & half to make a semi thick sauce. Add Tony's to mixture after consistancy is good. 1tsp to 1 Tbsp to taste.

[RaginCagin]

I like to make a simple stuffing with lightly boiled shrimp (diced) celery,onion finely chopped, cream cheese, some crushed saltines, and some old bay. This is good on crackers too. Put a small thin fillet on a piece of foil w/ nonstick spray, dump a good amount of stuffing on it and wrap another fillet around the stuffing. Dust w/ tony's and smoke for 30 minutes over pecan wood.

Simple creole sauce: 4 ounces shrimp peeled and diced. 3 green onions finely chopped. Cook in 2 Tbs butter. Fold in enough flour to bind everything together. Add milk or half & half to make a semi thick sauce. Add Tony's to mixture after consistancy is good. 1tsp to 1 Tbsp to taste.

x2 on this recipe. All I do different is use cornbread dressing instead of the saltines but all other ingredients are about the same and I bake it instead of smoking it. The sauce makes the dish imo