Origin: Gulf of Mexico or East Coast
Flounder is a small-medium sized flatfish which is prized around the seafood world for its extremely mild, sweet white flesh. Due to the softness of Flounder fillets they are best suited for baking, sautéing, pan-frying, and broiling. One helpful tip when cooking Flounder is to always make sure and baste the fillets in butter, oil, or other sauces to keep the lean meat from drying out. Also take special care when flipping the fillets as the delicate meat is prone to tearing if roughly handled. In Asian and South American cuisine flounder is often steamed whole and served over rice
Try these recipes below!
Lemon Basil Encrusted Flounder
skin on, skin off