Flounder

Flounder, known to humanoids as Scott Scheidly, claims in his very funny bio to have attempted, at age four, to make his first art project by devouring a 10 pack of crayons, turning his diaper into a Jackson Pollack. His work is peppered with pop references from Mark Ryden to Alice, from Nick Knight to Donnie Darko, he's all over the place. Check out his site for some more wacked work or an inte

It’s been several years since we’ve had a decent flounder run; in fact, since the big red tide a few years ago. But it looks like this year’s different. Flounder large and small are making an appearance in area bays and passes. And on the Merry Pier in St. Pete Beach, where I caught several this [...]

Japanese Oven Baked Flounder By Eric Newman Ingredients: * 4 flounder fillets * 1 tablespoon low-fat margarine * 2 tablespoons sake * 2 tablespoons light soy sauce * 2 tablespoons fresh lime juice * 2 teaspoons minced fresh ginger * 2 teaspoons sesame oil * 1 teaspoon honey * 1 teaspoon lightly toasted black sesame seeds * 6 ounces shiitake mushrooms, stemmed and thinly sliced * 4 leeks, [...]

Searching on Allrecipes.com, I came across this amazing recipe that caught my attention.I have never cooked Mediterranean before and so I was very tempted to give it a try. There are some slight modifications, but I followed the original recipe pretty much.Ingredients:6 plum tomatoes2 tbsp extra virgin olive oil1/2 spanish onion, chopped2 cloves of garlic, chopped (I love garlic, so I used like 6 cloves instead)About 6 leaves of fresh basil, choppedAbout another 6 leaves fresh basil, torn4 tablespoons capers3 tbsp grated Parmesan cheese24 Kalamata olives, pitted and chopped1 tsp Lemon juice1 pinch Italian seasoning1/4 cup white wine6 flounder fillets(I'm using frozen flounder just for convenience. I do like the way they package the flouder fillets individually.)Directions:Preheat oven to 4

Makes 4 servingsLook for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.Ingredients :1/3 cup all-purpose flour1/2 teaspoon salt, or to tasteFreshly ground pepper to taste1 pound flounder, sole or haddock fillets1 tablespoon extra-virgin olive oil1 large shallot, finely chopped (about 1/3 cup)1/2 cup dry white wine1 cup freshly squeezed orange juice2 heaping teaspoons Dijon mustard2 teaspoons butter2 tablespoons chopped fresh parsley1. Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.2. Heat oil in a large nonstick skillet over medium-high h

Several years ago, the Marine Resources Division of the South Carolina Department of Natural Resources (SCDNR) began the produc- tion

Ingredients:2 pounds fresh flounder fillets1 cup cornmeal1/2 teaspoon salt1/2 teaspoon paprika1/2 teaspoon ground black pepperCooking Directions:Skin fillets.Cut fillets into serving size portions.Combine cornmeal with seasonings.Roll fish in cornmeal mixture.Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.Brown on one side 2 to 3 minutes.Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.Serve with tartar sauce and coleslaw.This recipe yields 4 to 6 servings.

If you love seafood and you love chicken cordon bleu, you'll want to give this a try. I make another recipe with a sauce similar to this and it's a family favorite. I hope this one becomes a tradition in our family as well. Flounder Cordon Bleu 2 lbs. flounder fillets 6 slices deli ham 6 slices Swiss cheese 1 teaspoon grated orange rind 1 egg beaten 1 T butter 1 T flour 1 c milk 1/4 c

Ingredients:2 pounds fresh flounder fillets1 cup cornmeal1/2 teaspoon salt1/2 teaspoon paprika1/2 teaspoon ground black pepperCooking Directions:Skin fillets.Cut fillets into serving size portions.Combine cornmeal with seasonings.Roll fish in cornmeal mixture.Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.Brown on one side 2 to 3 minutes.Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.Serve with tartar sauce and coleslaw.This recipe yields 4 to 6 servings.

Free Cooking Videos: John Chase shows you the simple way to prepare a flavorful fish, cooked perfectly in a frying pan. basic cooking fish, cooking fish, cooking fish fillets, cooking fish information, cooking videos free, free cooking videosShare This

Flounder is a very mild, sweet salt water fish. The lemon/cucumber sauce(*Below) adds a wonderful dimension to this dish. Serve with baked potato and steamed asparagus. 4 tsp. butter 1/2 cup onion, chopped Pinch of rosemary crushed or powdered 8 ounces frozen chopped spinach (optional) 1/2 cup chopped almonds 2 tsp. lemon juice 1 lb. flounder fillets toothpicks 2/3 cup lemon/cucumber white sauce 2 Tbs. plus 2 tsp. water Sprinkling of smoked paprikaPreheat oven to 350F. Melt butter in a saucepan over medium heat. Saute onions and rosemary 4-5 minutes until onions are tender. Add next 4 ingredients. Heat 5 minutes, stirring occasionally. Let cool. Place 1/4 cup mixture on each fish fillet. Roll up and secure with toothpicks. Arrange fish rolls in a shallow buttered baking dish. Bake 20 minutes. Combine soup and water in a bowl. Pour white sauce over baked fish. Bake another 15 minutes, or until heated through. Sprinkle with paprika and serve.Lemon-Cucumber Sauce3 TBS Butter3 TBS Flour1/2