Whatever happens with metamorphosis... the white flaky flesh of the flounder is extremely delicious with a delicate flavor and texture. It provides a delightful dining experience when steamed, poached, baked, broiled, sauteed, fried or curried. The color of a raw flounder fillet will range from tan to pinkish to snow white. No matter what color your flounder fillets are when you buy them, they will all cook up pure white.
When cooking fresh flounder try to avoid sauces or herbs that might overpower the delicate taste of the fish.I got a whole fish that the Fish Monger cut into steaks.I removed the skin and cooked the steaks , bone in.
Note : Flounder Image courtesy - http://www.ncoif.com/ViewPosterPopup.aspx?id=18&gid=2
- 1 Whole flounder cut into 1.5 inch thick steaks skinned - roughly 4 pounds
- Chilly powder - 2 tbsp
- Garlic powder - 1 tbsp
- Onion powder - 1 tbsp
- black pepper powder - 1/2 tsp
- Lemon - 1 whole
- Dried oregano and Thyme - 1 tsp
- salt - to taste
- Olive Oil - 4 tbsp
- Cumin - 1/4 tsp crushed
Mix together all the dry spice powders (chilly, garlic,onion,oregano,thyme,pepper,salt and cumin).
I generally make more than I need and store for future use.The same spice mix can be used for tacos, grilling chicken etc.
Wash drain and pat dry the fish steaks.
Spread the spice mixture on a flat plate and press the fish pieces on it to coat the fish with spice on all sides.
Keep the fish aside for 30 minutes.
Heat a large pan and 2 tbsp of the olive oil and swirl around so that the oil coats the entire pan.
Squeeze fresh lemon juice over the fish and add to the hot pan.
Cook on medium heat for 5 minutes without disturbing.
Flip the fish over to cook the other sides.
With a thick steak you will need to cook all 4 sides for a total cooking time of 10 - 12 minutes.
Overcooking the fish makes it dry .
Serve with a salad of your choice or steamed vegetables.