Recipe
Lowcountry Pan-Seared Flounder
A simple, elegant preparation that lets the delicate flavor of fresh flounder shine. Serve over creamy grits for the full Lowcountry experience.
Before you fillet anything: South Carolina sets a minimum size, a daily bag limit and in some cases a slot for most of these fish, and several have closed seasons. Measure the fish on the pier and check the SC regulations page — an undersized fish goes back in the water, not in the cooler.
Serves
2
Difficulty
Easy
Ingredients
Quantities serve 2.
- 2 flounder fillets (6-8 oz each)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 lemon, juiced
- 2 cloves garlic, minced
- Salt, pepper, and Old Bay seasoning
- Fresh parsley for garnish
- Creamy grits for serving
Method
Pat fillets dry and season both sides with salt, pepper, and Old Bay.
Heat butter and olive oil in a cast iron skillet over medium-high heat.
Place fillets skin-side up and cook 3-4 minutes until golden.
Flip carefully, add garlic, and cook 2-3 more minutes.
Squeeze lemon juice over the fish and garnish with parsley.
Serve immediately over a bed of creamy stone-ground grits.
Cook fish to an internal temperature of 145°F, or until it flakes and turns opaque through the thickest part. Keep your catch on ice from the moment it leaves the water.
More to cook
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Red drum's firm, mild flesh is perfect for blackening. Wrapped in warm tortillas with a tangy slaw, this is pier-to-plate perfection.
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When spot run in the fall, this is the classic Grand Strand preparation. Whole fried spot with crispy hush puppies and coleslaw is a pier tradition.
Grilled Spanish Mackerel with Herb Butter
Spanish mackerel's rich, oily flesh is ideal for grilling. The herb butter melts into the fish for an incredible flavor.