Members of this large species of flatfish are prized for their fine texture and delicate flavor. Popular members of the flounder family include dab, english sole and plaice. In America, flounder is often mislabeled as fillet of sole a misnomer because all of the fish called "sole" (except for imported European dover sole) are actually varieties of flounder. Flounder is available whole or in fillets. It can be baked, broiled, poached, steamed or sautéed. See also fish.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Crabmeat-Stuffed Whole Bay Flounder
- Whole Roasted Baby Flounder with Sweet Onion Marmalade
- Oil Poached Flounder
- Flounder, Red Pepper Cream, and Asparagus Risotto
- Sauteed Flounder with Seasoned Brown Butter