Add half the anchovy butter to pan and swirl until foaming. Cook flounder, basting in butter, until golden and just cooked through (5-8 minutes each side). Transfer to a plate and spoon over remaining ...

Flounder fillets are cooked to flaky perfection ... If you enjoyed today's recipe, visit Living the Gourmet for more easy and ...

Most flounder, whether it be the winter or summer variety, is sold filleted. But cooking it whole, as in this recipe from Michael Lomonaco of Porter House New York, is the best way to retain its ...

Instead, buy flounder from March to November. To cook whole flounders, trim away the fins, head and blood-line, then grill or bake whole with citrus, herbs and butter as you would cook turbot.

Flounder is a great fish — an abundant, sustainable species, they require no preparation (no scaling or gutting) and one fish is the perfect portion-size per person.

provided me with a little inspiration with her recipe for flounder gremolata with fried egg, shared below.

While shad roe generally steals all of the glory, fresh flounder roe has some merits too. It is comparatively mild in flavor, with finer, more densely packed, practically microscopic eggs.