Jen on Flounder:
"We see a variety of flounders throughout the year, including winter flounder, yellowtail flounder, grey sole, American plaice, and fourspot flounder. Each fish usually weighs between one and three pounds, resulting in a small, but fabulously sweet and delicate fillet.
Flounder is best breaded or stuffed and baked at lower temperatures. Flounder are often butterflied and filled with lemon or a savory dressing. The finish is moist and tender, light in color and white when fully cooked. This mild, easily-prepared Gulf of Maine flounder pairs well with many sauces."