Scrumptious baked flounder that is so tender it falls off the bones.
Marinate the flounder for 1 hour with your favorite marinade. ( better if left to marinate all day ) I like Lawry's Baja Chipolte. Soak cedar planks in water for 2 hours. You can add white wine to the water for extra flavor. Pre-heat grill on high. Place the flounder fillets on the cedar planks and put the planks on the grill. Sprinkle crushed pistachio breading on
Leinenkugel's Honey cajun Fish
Task 13: Fishing Recipes.
Broilers delight. One large fillet ( Salmon, Snook, Lake Trout, any large fillet) Start by scoring across the fillet up to 1/2 inch deep and 1" apart Then pour fresh or concentrate lemon juice over the fillet, put a pinch of salt over the fillet refrigerate 30 minutes, put under the broiler on low for 12 minutes When the time is up pull out from broiler and spread mayonnaise over
Flounder is a small flatfish that can be found in in North America in both the Atlantic and Pacific oceans. The family has many species including yellowtail flounder, gray sole, winter flounder, summer flounder (fluke), southern flounder, petrale sole, lemon sole, sand sole, Rex sole, English sole and California flounder. The color of the raw meat various slightly between the species, ranging from white to pale pink. When cooked, all flounder have flaky white meat. The flavor is mild with varying degrees of sweetness depending on the species.
Fresh flounder should not smell fishy and the eyes should be bright and clear. The gills should be reddish, and the body coated in transparent slime - white slime is an indication that the fish is not fresh.
Flounder is not oily and the fillets can be thin, which makes it susceptible to drying out when cooking. Try cooking flounder with wine, marinade, sauces or moist vegetables to help prevent prevent the meat from drying out.
Flounder has a mild taste, which can easily be overpowered with strong favorable sauce. Stick to subtle flavors that don't overpower the delicate taste of flounder.
Large flounder can be filleted, but don't bother filleting smaller ones. The fillets will be too small and thin to cook properly.