Mild Flavored, Delicate Textured White Fish
Sea Best Flounder is mild, lean and very impressionable. Its oil content allows accompanying flavors to infuse the flaky meat, and the fillets adapt to the seasoning and sauces your family loves. Its versatility also lends itself to a variety of preparation methods and any number of recipes. With flounder, flavor pairings ranging from mild, smooth butter to tart lemon are all fair game.
- Wild Caught
- Naturally Low Fat
- Individually Vacuum Packed
- Individually Quick Frozen
- Excellent Source of Protein
Pan Fry • Bake • Broil
To Thaw: Remove fillets from vacuum wrap. Place fillets in bowl of cool water until completely thawed or place in refrigerator for 24 hours until thawed.
Simple Preparation Instructions: For best taste and texture, bake or sauté the flounder fillets.
- Season with coarse salt, pepper or herbs. Add two tablespoons oil or butter to skillet.
- Heat oil over medium or medium-high, but don’t allow oil to smoke.
- Place fillets in skillet and cook (skin-side down) for 1 to 4 minutes.
- Shake pan occasionally while the fish is cooking to prevent it from sticking.
- Turn the fish over and cook for another 1 to 4 minutes until fish flakes easily and is opaque in the middle.
- Preheat oven to about 425°F. Place fillet in lightly oiled shallow baking dish.
- Season with salt, pepper, and butter or margarine.
- Bake 6 to 10 minutes per inch of thickness of fillet until it is opaque throughout.
- Fry a single layer of fillets in a skillet with hot oil at 350°F until golden brown or until fish flakes easily.
- Transfer to a plate lined with paper towels to drain, and serve immediately.
- Preheat broiler. If desired, season fish with salt, pepper and lemon juice.
- Place pan containing fish 4 to 5 inches from heat and broil 6 to 10 minutes per inch of thickness of fillet.
- Test flaking at thickest part of fillet.
CAUTION: Contents will be hot. Heating times are approximate. They will vary due to the make, model and temperature calibration of your stove or oven.