Flounder and speckled trout are two of the tastiest saltwater fish available to local Carolina anglers on the southeastern coast. Many Carolina seafood lovers rate trout or flounder as their favorite saltwater fish to eat.
For tips on catching and cooking all of our Carolina inshore saltwater fish check out my new book Surf and Saltwater Fishing in the Carolinas.
Here are three easy and delicious recipes for flounder or speckled trout. Included are Sauced Flounder, Lime Pepper Fish, Oriental Fish and Creole Fish Delight for Six. These will work with just about any firm white fish if you don’t have flounder or trout.
Sauced Carolina Flounder
- 1 lb flounder fillets
- 1/3 cup minced onion
- 1/2 cup fresh mushrooms, chopped
- 1/2 teaspoon curry powder
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 cup white wine
- dash salt
Preheat oven to 350 degrees. Arrange flounder fillets in a greased baking dish. Mix wine, onion, mushrooms, and seasonings together and pour over flounder. Bake for 18-20 minutes or until fish is done. Serves 4. Great served with wild rice.
Lime Pepper Fish
- 1 ½ lb flounder or speckled trout fillets
- 1 cup heavy cream
- ½ cup lime juice
- 1 teaspoon clam juice
- 1 teaspoon sugar
- 3 tablespoons butter
- dash hot sauce
- fresh ground pepper
Heat cream in stove top pan and add lime juice, simmer but do not boil. Add 1 tablespoon pepper as well as sugar, clam juice, and hot sauce. Mix 2 tablespoons butter and 1 ½ teaspoons flour together and stir them into the sauce to thicken. Blend well, sauce should be smooth.
Meanwhile melt one tablespoon butter in a frying pan. Sprinkle fillets with salt and pepper and dredge through flour, then cook n frying pan about 8 minute, turning once, until fillets are golden brown. Place fish on plate and top with sauce. Serves 4-5.
If you want to make this stir fry, you can cut this into chunks about the time you add the onion salt and mix with a bag of frozen veggie stir fry. Add a little butter and some soy sauce and finish cooking until fish and veggies are done.
- 1 lb flounder or speckled trout fillets
- Pineapple juice
- Teriyaki sauce
- Onion salt
- Olive oil
Marinade the flounder or trout in sauce and juice for two hours. Heat a little olive oil in a stove top pan and then sauté fish on medium heat for 8 to 10 minutes, sprinkling with onion salt about half way through. Serves 2-3.
Creole Fish Delight for Six
- 2 lbs flounder or speckled trout fillets
- 3 tomatoes, chopped
- 1 onion, chopped
- ½ green pepper, chopped
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Cayenne pepper
- Dash of hot sauce
- Olive oil
Preheat oven to 400. Melt the butter in a small saucepan and add a little olive oil. Sauté onions and peppers in the saucepan for a few minutes. Coat a large baking dish with olive oil and lay fillets inside. Top fish with onions and peppers, sprinkle with lemon juice, Worcestershire sauce, and Cayenne pepper. Pour butter over dish. Bake 13-15 minutes or until fish is done. Serves 6. Great with wild rice.
For more Carolina fish and seafood recipes see my blog A Dash Of Salty