Flounder Fillet

flounder yummy

Easy and delicious!

We're lucky to live on the coast and have access to fresh seafood. What's even better... catching it yourself! My husband and I both love to go fishing and one of his hobbies is flounder gigging. He has become really good at it and that means an abundance of fresh fish. YUM! So, I have been trying to come up with new recipes. This was my latest and by far the very best flounder I have ever had. It's stuffed with crab meat and veggies, then topped lightly with a crunchy topping. When served up with simple roasted asparagus and a few seared scallops you'll think you're dining in a five star restaurant on the beach.Please visit my website https://kimberlyscooking.com for more recipes and dinner ideas.

Grilling out flounder, a fish often just pan seared is delicious and quick for any day. Because it's thin and delicate a grill grate or basket holds it perfectly but is needed to prevent the fish from breaking directly on the grill. It comes off Maoist and full of flavor.

I wanted to make a meunière a bit different from the norm, so I tried using curry powder. My husband always says that curry is too spicy, so I snuck a dash of it on when he wasn't looking and he didn't notice the taste at all.When flounder is cooking, it can crumble fairly easily. So try not to touch it until you turn it over.Use however much curry powder you like.Use whatever fish you like as well! Recipe by Garikonomama

It's rare to see flounder filets in the the midwestern region of the U.S., so when I saw some I bought them right away.I usually make this with salmon, but I tried making it with flounder instead.In Step 4, if there isn't enough oil left in the pan, add a little butter and lemon juice. The fat in the pan will splatter when you add the lemon juice, so be careful. Recipe by Mr. in USA

On my way back from fishing I stopped into a fish market by the bay. I found some flounder offcuts that were pretty cheap, so I bought them. Had to put them to good use.The tofu is the heart of this dish.Garnishing with sansho leaves gives it an even more authentic touch. Recipe by MuryouanUKI

I made this because I wanted to eat a tasty dish of flounder...I chose to use flounder from Aomori prefecture.If the fillet still has its skin on it, cook the fish well on the side with the skin, then just quickly cook it on the opposite side. Recipe by hmaruuo

I ordered some flounder cutoffs online, so I tried my hand at making this. This is a dish that makes me glad that I'm Japanese.You can use any cutoffs you like, not just flounder. Recipe by ochikeron

I came up with this easy meunière for reasonably priced fillets of flounder. Recipe by Rachis

I can't get my daugther eat fish, until I discover this crunchy fish fillet from a friend and it works.

Through much trial and error I was able to come up with a tasty way to enjoy plain flounder.Mind the fish doesn't crumble when you are transferring it to serving plates. Recipe by Ryouri daisuki danshi

It's easy to cook. But it taste incredible. Time for cooking will be depends on the number of your fish.

Published in Cookpad's 'Summer Recipes'. Easy pan-fried crispy flounder.The origin of this recipeA method to pan-fry without making it soggy.

I had some inexpensive flounder in the freezer, so I simmered it.I usually make this without measuring but this time I measured while cooking.Cooking fish with soft flesh in water and sake helps the proteins prevent the fish from falling apart since it sets the protein (collagen).It's a bit troublesome, but be sure to add the seasonings separately!The fish will absorb the flavours more once it cools, so take into consideration the time to cool and reheat time when preparing. Recipe by Osakana kitchen

Easy and delicious. Enjoy it !

Yes, Lime. Not lemon but LIME.I don't have lemons but I only have a bunch of limes almost going to waste if I won't use them very soon... so.I actually have more left so I made lime juice out of them. So nice for afternoon refreshments.In this recipe, I used the Spanish Mackarel, or Tanigue in Filipino, sliced crosswise which is the most common way the tanigue is sold in the market.

Easy way in pan fry frozen fillet in a flash

Amate flounder was being sold for 170 yen and medaka flounder was being sold for 350 yen at the supermarket, and I didn't know the difference between the two, so I experimented.The simmering broth should be half-absorbed into the flounder. If you don't thin the flavor a little, then you will be in for a nasty surprise when it simmers down.If you don't use a drop lid, then the small amount of broth won't soak in all the way, so please use one.I personally recommend adding more honey as opposed to sugar. It dissolves easily, loses the peculiarity of honey when boiled down, and is mild in taste. For 2 servings. Recipe by nyatto

I wanted to eat something light and refreshing on a hot and humid day.I like olive oil and sesame oil, but I didn't use them in this recipe.-This is best served soon after cooking, or up to 2 hours after. It's best not to let it sit for too long.-If you also use the scallop's mantle, it's good to use a lot of salt.-This recipe also works well with sea bream or other white meat fish.-Be sure to use freshly squeezed lemon juice. Recipe by Tokurai

This will truly rock your mouth! :)

I didn't like making simmered fish, but I was taught this recipe for a simple yet delicious simmer. I tried it out and it was delicious, so it won me over.If you don't have sashimi soy sauce, use 3 tablespoons of regular soy sauce. Recipe by classy

I was just hungry and wanted something filling, crisp and healthy. :)