flounder yummy

Flounder is rare in Florida, specially in Miami. My buddy caught this beauty at Bal Harbour Miami Beach 2 days ago and asked me if I wanted the fish , so I accepted and here is a very simple and delicious way to enjoy this special fish.

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

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

The flavor for this fish is what our family's been using for a long time.It's pretty easy, so please have a try!Occasionally swirl the pot gently.But you don't have to if you're busy! Recipe by Tukishima Mio

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

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

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

Easy and delicious!

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

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