Pan-Seared, Blackened Flounder

The secrets to a really tasty piece of blackened fish are 1) a really tasty Creole seasoning, and 2) not overcooking the fish.  I use a slightly modified version of  Emeril’s recipe for Creole Seasoning – because he should know, right?  The seasoning is easy to make fresh with your own spices, and it’s really… Continue reading Pan-Seared, Blackened Flounder

Baked Flounder with Lemon-Pepper Seasoning

I grew up eating a lot of flounder – – fried.  Served with fried shrimp and fried hushpuppies.  (If you don’t know hushpuppies, you surely haven’t eaten at a fish shack or BBQ joint in North Carolina.  I love hushpuppies – and I hope I can figure out some gluten-free way way of making them… Continue reading Baked Flounder with Lemon-Pepper Seasoning