Products ›› Fish Information ›› Flounder
 Because of their distinctive shape, flounder and soles are known collectively at flatfish. A significant portion of flatfish eaten in the U.S. is supplied by other countries, primarily Canada. The flounder and sole are popular with both restaurants and supermarkets. The wide variety of species provides a full spectrum of quality and price. One of the best presentations is flounder stuffed with crabmeat.
Cooking Method
| Thaw all product under refrigeration for 10–12 hours. Remove plastic wrap. |
| Broiled |
2 lbs boneless fillets, 2 tbs lemon juice, 1/2 cup parmesan cheese, 1/4 cup margarine or butter softened, 3 tbs salad dressing, 3 tbs chopped green onions, 1/4 tsp salt, 1/8 tsp hot sauce. Place fish in single layer in well greased bake and serve tray. Brush with lemon. Let stand. Combine rest of ingredients. Broil 4 inches from flame for 6–8 minutes. Remove from heat, spread with cheese mix. Broil 2–3 minutes. Serve. |
| Poached |
Place fillets on well oiled foil. Season to taste. Seal foil. Place in pan in pre-heated oven at 400°F for 20–25 minutes or until fish is flaky. Serve. |
| Baked |
2 lb flounder fillets, 1 tsp salt, dash pepper, 1 can tomato soup, 2 tbs chopped onion, 1 cup grated cheese. Place fillets in well greased pan, sprinkle with salt and pepper. Combine soup and onion. Spread over fish. Sprinkle with cheese. Bake in pre-heated oven 350°F for 25–30 minutes or until fish flakes easily when tested with fork.
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