The Yellowtail Flounder (Limanda ferruginea) is delicious but small – each fillet weighs but a few ounces. Why not cook this little flatfish like a sole? In case you’re wondering, Yellowtail flounder live along the Atlantic coast of North America from Newfoundland to the Chesapeake Bay. Right in our fishing backyard!
Ben Martins, executive director at The Maine Coast Fisherman’s Association lead this cooking demonstration. The Maine Coast Fishermen’s Association works to enhance the sustainability of Maine’s fisheries by advocating for the needs of community-based fishermen and the environmental restoration of the Gulf of Maine.
• 1 whole Yellowtail Flounder, cut “meunière style” – headed, finned, tailed,
skinned, and gutted (leaving the roe intact)
• Salt and pepper to taste
• A few tablespoons all-purpose flour
• Good olive oil or clarified butter
• 2 tablespoons butter
• A tablespoon or so of chopped flat-leaf parsley
• A few slices of lemon
• 1 clove garlic, crushed
Pat the flounder dry and season generously with salt and pepper. Dust the entire fish
with flour, then shake off the excess.
Heat the olive oil or clarified butter in a non-stick pan over medium-high heat.
Gently slide the fish into the pan, and let it cook for about 5-6 minutes per side (for a
brighter tasting dish, add the crushed garlic to the pan at this point). Flip the fish
only once during cooking, after each side has taken color (because the cut is bone-in,
it is relatively sturdy, so flipping is foolproof). After the fish has cooked completely
on both sides, remove the fish to a paper towel and pat dry. Place the fish on a
Turn the heat up and add the butter to the pan, letting it cook until it starts to toast.
Squeeze two lemon slices into the pan, check the seasoning, and pour the sauce over
the fish. Garnish with parsley.
Serve with a salad, pasta, bread, steamed potatoes, or a bunch of vegetables.