How about blackened flounder?
Lightly brush flounder with melted butter and add blackening season to both sides. Preheat your flattop (is this your CI one??) to screaming hot. Add fish and flip after two minutes. Add more butter for basting after flipping and cook 2 minutes more so fish is no longer translucent.
Do outside on the grill if you can.
Thanks, I'm driving myself crazy here with my suggestions.I like the way you are thinkin Chilerelleno!
Cavenders is awesome stuff. Been using it for many years.Brush with mayo, dust with Cavenders Greek seasoning and fry it up.
Blackened or Bronzed is great too.
Lemon and Brown Butter.
Steamed with lemongrass, cilantro, chiles and soy/ponzu.
Potato or almond crusted.
Yes'sir, same here.Cavenders is awesome stuff. Been using it for many years.
I'm trying to come up with a good recipe for flounder cooked on a flat top, I prefer the KISS method for fish. I'm tired of my usual go to of SPL (salt, pepper, lemon juice) but cant think of any thing else. I am in such a rut.
Damn JJ, you're on a roll brother.My favorite way to eat Flounder?...STUFFED!
Here is the Crab Cake/Stuffing recipe I used in one restaurant I ran. I stuffed Flounder, Shrimp and Mushrooms with it...JJ
Crab Cakes...Thriller not Filler!
2Lb Crab Meat...picked over to remove any shell fragments...Try using a Black Light...Makes 'em GLOW!
2lg Eggs
1 1/2C Low Fat Mayo
2C Panko Bread crumbs or 1C Plain or Seasoned Bread Crumbs
1/2C Scallion...Fine dice, about six each
1/2C Roasted Red Pepper... Fine dice, one medium
2T Roasted Garlic...About 8-10 cloves mashed
2tsp Old Bay
1/2tsp Black Pepper
1T Lemon Juice
Cut the top off a head of Garlic place on Foil, drizzle with Olive Oil. Wrap the foil tightly around the garlic and roast at 350°F until soft and golden brown, about 1 hour. Let cool and squeeze the head to extract all the cloves. Mash with a fork.
Combine all but the Crab and rest 15 minutes for flavors to develop and Bread Crumbs to soften.
Gently fold in Crab Meat.
Form Cakes or use it to Stuff other Stuff!
Makes about 6 8oz portions...
2Lb Crab Meat...picked over to remove any shell fragments...Try using a Black Light...Makes 'em GLOW!