Flounder fillets are cooked to flaky perfection ... visit Living the Gourmet for more easy and delicious recipes!

Winter flounder—a.k.a. lemon sole when it’s big, and blackback flounder when it’s not—takes its name from the fact that it swims inshore to warmer waters during the winter months.

You can use flounder fillets instead of sole ... Sogliole in Saor is one of the recipes in Anna del Conte's Gastronomy of Italy (Pavilion Books, ISBN: 1862051666, 29.95).

Flounders are usually sold whole and fresh but can be bought in fillets. They’re usually ... Instead, buy flounder from March to November. To cook whole flounders, trim away the fins, head ...

1- to 3-pound medium flounder (Have your flounder prepared at the fish market by cutting down the center of the fish and filleting the top fillets back.) Start by dicing up the onion and peppers ...

Place the flounder on a baking paper lined oven tray and sprinkle over the first measure of olive oil/rice bran oil mix. Bake the fish in the oven for 10-15 minutes. After 10 minutes, check the ...

This is a simple and delicious way to serve fresh flounder - a good source of vitamin D to help counteract winter's lack of sunshine. For more recipes with good sources of vitamin D, check out ...

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.

Here's a great way to enjoy seasonal fish simmered in sweet soy sauce. Though we're going to use flounder fillets in this “nitsuke” recipe, the basics of it apply to all fish, be they plain ...