Flounder: Cooking Series A-Z with SSG Sadler- Part 9b

Serve flounder at your next summer gathering.

Flounder is a fish found in all regions of the world. They have been called the summer, winter, southern, western and northern species. Flounder range in size from five to 25 inches, depending on the species.  Female flounder grow twice as large as males and recreate by spawning.  They are flat and have a rounded body; with the most common flounder being the Japanese flounder.  The color of the flounder can be confusing because they camouflage themselves blending into their habitat to avoid predators.

Flounder contains vitamin A, C, B6, B12, calcium, magnesium, potassium and protein. 

When you are looking to purchase flounder, Michigan State University Extension suggest making sure the eyes are not cloudy, the skin has some elasticity to it and the flesh is firm, not mushy.

Today the recipe we are making will be made with flounder. 

Flounder with orange sauce
Servings: 4

24 ounces of flounder (4 pieces)
4 medium oranges
4 teaspoons butter softened
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon granulated garlic

Juice from the 4 medium oranges
1 teaspoon orange zest
1/2 teaspoon ground ginger
1/2 teaspoon granulated garlic


  1. Season flounder with salt, black pepper, garlic and nutmeg.
  2. Lightly butter a baking pan. Place flounder on top of the butter. Evenly place the rest of the butter on top of the flounders.
  3. In a pan bring the 4 squeezed oranges, ginger and garlic to boil. After it reaches boiling turn off and let sit until fish is finished cooking.
  4. Place flounder filets in the oven and broil for five to 10 minutes, or until flaky.  Remove from the oven and pour sauce over the filets.  Sprinkle orange zest over the top of the filets and enjoy.

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