Center of the Plate: Flounder

Photography By Amy Robb | Last Updated December 06, 2017
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Flounder in papillote
Flounder plus a few key ingredients for making fish en papillote. An easy, no-fuss supper!

This locally caught fish is a great source of protein with a mild flavor that makes it easy to use in a variety of dishes.

Flounder is a flaky fish with a mild, sweet taste. Because of its mild flavor, it is very versatile. It can be used in many different recipes and is great baked, sautéed, pan fried, stuffed, broiled and steamed. It is especially tasty when cooked with white wine. Not only is flounder delicious, but it is an excellent source of lean protein and is low-calorie and low-fat. It is full of selenium, phosphorus, choline and many vitamins, and unlike many other fish, it is low in heavy metals. The Dietary Guidelines for Americans recommend eating at least 8 ounces of seafood per week, and flounder makes for a healthy choice that everyone is sure to love. Try these recipes to put fish at the center of your menu planning.

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Fennel-Lemon Flounder

Want to add more fish to your diet? Try flounder! The mild flavor appeals to even the pickiest of eaters.

Ceviche

ingredients for ceviche
Leche de tigre, or tiger’s milk, is the traditional Peruvian name for the citrus-based marinade that “cooks” the seafood in ceviche.

Fernandina Beach Bacon with Datil Pepper Remoulade

While prepared smoked mullet can often be found at local fish stores, there’s nothing like the flavor and satisfaction of smoking your own. Serve this locally caught mullet dish with Datil pepper...

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