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Baked Flounder
Capt. Bill’s Waterfront Restaurant, p. 174
A Little Taste of Heaven:  the Morehead City Heritage Cookbook

Whole flounder, headed and gutted
2-3 slices of bacon per whole flounder
Slice onions
Idaho potatoes, peeled and cut in large chunks
Salt and pepper
Small amount of water (approximately ¼ - ½ cup per flounder)

Spray baking dish or pan with Pam. The size of your pan or dish will be determined by the amount of fish you are baking at one time. Place the fish in pan and sprinkle with salt and pepper. Place sliced onions on top of flounder. Next add potato chunks. Place bacon strips on top of potatoes and onions. Add water. Seal pan or dish tightly with foil. Bake at 350 degrees for 1 hour.

Steamed Flounder Fillets with Fresh Parsley and White Wine Sauce (Serves 6)
Joyce Taylor, p. 93
Mariner’s Menu:  30 Years of Fresh Seafood Ideas

6 medium flounder fillets
1 cup chopped fresh parsley
Freshly ground black pepper

White Wine Sauce

6 tablespoons margarine or butter             ½ tsp. salt
1 ½ cups sliced mushrooms                      ¼ tsp. freshly ground white pepper
½ cup thinly sliced green onion                ¼ cup flour
1 cup dry white wine                                2 cups heavy cream
2 ½ cups fish or chicken broth                  1 tbsp. fresh lemon
Melt 1 tablespoon margarine in medium saucepan over medium heat. Add mushrooms and green onion and cook, stirring, for 1 minute. Add wine, ½ cup broth, salt and pepper. Simmer until liquid reduced by half.  Melt 3 tablespoon margarine in small saucepan over medium heat. Add flour and stir until well mixed. Stir in remaining broth. Blend well, bring to boil and simmer for 10 minutes.  Add cream gradually, stirring constantly. Add remaining 2 tablespoons, margarine and lemon juice

Baked Flounder with Creamy Vegetables (Serves 4 to 6)
Joyce Taylor, p. 75
Mariner’s Menu:  30 Years of Fresh Seafood Ideas

1 ½ pounds skinless flounder fillets
2 tbsp. fresh lemon juice

Vegetable topping:

¼ cup cream cheese, softened
1/3 cup mayonnaise
½ cup grated carrots
½ cup chopped tomato
1/3 cup sliced green onion, including tops
2 tbsp. minced fresh parsley
¼ tsp. salt
¼ tsp. freshly ground pepper

In small bowl, combine cream cheese, mayonnaise, carrots, tomato, green onion, parsley, salt and pepper. Blend well.

Place fillets in greased baking dish. Brush with lemon juice; Spoon topping over fish, covering completely.  Bake at 400 oF until done, about 15 to 20 minutes.

Broiled Flounder with Paprika and Herbs(Serves 6)
Joyce Taylor, p. 82
Mariner’s Menu:  30 Years of Fresh Seafood Ideas

6 small flounder fillets
1 tsp. paprika
Freshly ground black pepper
½ cup softened butter or margarine
2 tbsp. minced green onion
2 tbsp. minced fresh parsley
1 tbsp. minced fresh tarragon (or ¾ teaspoon dried)
1 tbsp. fresh lemon juice

Lightly grease boiler rack. Place filler on the rack. Sprinkle lightly with salt, then with the paprika and pepper.  Spread margarine on top of fillets, sprinkle with onion and broil about 4 inches from heat, spreading more margarine on once or twice. Broil until fish flakes easily, about 8 to 10 minutes. Sprinkle with parsley and lemon juice. Pour sauce from the pan over all.

Golden-Brown Flounder Fillets (Serves 6)
Joyce Taylor, p. 81
Mariner’s Menu:  30 Years of Fresh Seafood Ideas

6 small flounder (or other white) fillets
4 tbsp. margarine or butter, melted
1 tbsp grated onion
2 tbsp fresh lemon juice
1 tsp. salt
¼ tsp. salt
¼ tsp. freshly ground black pepper
lemon wedges (optional)

In small bowl, combine margarine, onion, lemon juice, salt, pepper and paprika. Place fillets on greased broiler rack, skin side down. Baste with margarine mixture. Broil about 4 inches from heat until done, about 8 to 10 minutes, basting and sprinkling with paprika after first 5 minutes.

Spicy Flounder with Garlic Mayonnaise (Serves 4 to 6)
Joyce Taylor, p. 86
Mariner’s Menu:  30 Years of Fresh Seafood Ideas

1 ½ pounds of flounder fillets
½ tbsp. freshly ground black pepper
½ tbsp. freshly ground white pepper
¾ tsp. cayenne pepper
1 tbsp. dried thyme
1 tbsp. dried oregano
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. chili powder
¾ tsp. ground cumin

Garlic Mayonnaise

1 ½ cups mayonnaise
½ tsp. pressed garlic
½ tbsp. fresh lemon juice
½ tbsp. Dijon mustard
¼ tsp. dried tarragon

In small bowl, combine mayonnaise, garlic, lemon juice, mustard and tarragon. Refrigerate until ready to use. Spread over cooked fillets.

Combine black pepper, white pepper, cayenne, thyme, oregano, garlic, powder, onion powder, chili powder and cumin. Pour into plate. Dredge fillets in mixture. Place in greased, hinged wire grill.Grill skin side down, about 4 inches from coals until one side is done, about 5 to 6 minutes. Turn and repeat on other side until fish flakes easily, about 5 to 6 minutes. Spread with garlic mayonnaise. Cut into serving-size pieces.



A Little Taste of Heaven Since 1857: The Morehead City Heritage Cookbook. 1st ed. 2007. Print.

Mullet Recipes." Boggy Bayou Mullet Festival. 2007. 17 Jul 2009 <http://mulletfestival.com/Mullet%20Recipes.htm>.

Taylor, Joyce. Mariner's Menu: 30 Years of Fresh Seafood Ideas. Raleigh: North Carolina Sea Grant, 2003. Print.

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