Flavorful Flounder
"When my grandparents lived in the Florida Keys, Grandpop went fishing every day," recalls Tammy Sanborn of Alto, Michigan. "They ate fish often, so Grandmom had to find creative ways to serve it. The Parmesan cheese in this fast recipe adds just the right flavor."
Reviews
Great recipe! Instead of grilling, I baked my flounder and used a little more mayo and parmesan than called for. I was out of green onions, so after coating with the mayo mixture, I sprinkled the tops with some paprika and dried parsley. I also used a little seasoned salt on the fish right after I sprinkled on the lemon juice. Definitely a keeper!
Good flavor, really soft fish.
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This is delicious! I didn't have any onions so I used onion salt for both the onions and the salt. Next time, I will probably leave out the salt completely and I think the onions would make it even better. This is the only way I plan to make flounder from now on.
Read, re-read and husband read to see where I could have gone wrong. I didn't. Followed recipe as written. The flounder fell apart when the "sauce", which was very thick, was put on the fish. The parmesan cheese was overpowering to me. It had a unique flavor, but not something we would want again.
Great recipe and very easy. The fish remained moist and delicious. I would probably try to cut down on the amount of butter used but other than that my husband and I loved it.
The fish had a great buttery taste. I had purchased a 1 lb bag of individually wrapped flounder filets. The filets were very thin but there were many of them, so I still made a full recipe of the sauce. Very simple and will make again.
I make a lighter version of this - it was very good.