Simple Winter Flounder

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Most days in a professional kitchen are hectic. I manage a small staff that produces up to 56 different menu items each week. There is beautiful produce that marches in from the garden, whole chickens from a local farmer, grass-fed beef, island oysters, and some of the South’s best cheese among the list of items we work with each week. Yet often times, when I only have a moment to grab a quick bite, I am stuck. Sometimes, I just want something easy or something I have not been prepping for several hours. I settle for convenience, a roasted veggie bowl or a big salad. But there has been a product that has been stopping me in my tracks over the last few weeks. Flounder. Tender, flakey, snow white winter flounder that has been coming in from Mayport Florida and has been temping me to sauté up a quick filet in the afternoon. Every time this fish makes its way onto the cutting board, there is usually a piece that ends up on my lunch plate.

This is a super easy to make and wildly satisfying lunch. The flounder cooks incredibly quickly and the luscious garlic butter is equal parts elegant and indulgent, little pile of fresh lettuce round out this perfect winter lunch.

Flounder & Garlic Butter

Serves 2

2 flounder filets, around 4.5 oz each
2 teaspoons unsalted butter, room temp
½ teaspoon salt
¼ teaspoon paprika
¼ teaspoon fresh parsley, minced
garlic butter, for dipping

Turn your broiler on high. Use 2 teaspoons of butter to spread on a small sheet tray. In a small bowl mix salt and paprika. Sprinkle this on the fish, using all of the seasoning evenly distributed. Broil the fish until cooked through. The cook time will vary depending on your fish, mine took around 4 minutes. Flounder cooks quickly and is very delicate, so keep an eye on it. When done, garnish with parsley and serves alongside garlic butter and some fresh salad greens.

Garlic Butter
Yield ½ cup

4 oz butter (1 stick)
2 teaspoons garlic, minced
2 teaspoons shallot, minced
½ teaspoon Aleppo
½ teaspoon fresh parsley, minced
1 teaspoon fresh lemon juice
¼ teaspoon salt

In a small sauce pot melt butter over medium heat. While butter melts, add in garlic and shallot. When butter has fully melted add in Aleppo, parsley, lemon juice, and salt. Stir to incorporate. Remove from heat and serve immediately.

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