Also called "Lemon sole," "Dover sole," "yellowtail" and "fluke," the meat of the flounder (a flatfish) is a clear gray when raw, becoming flaky, white and delicate when cooked. And while the flavor is mild, it's also bold, more "fishy" than, say, striped bass. The largest of the flounders, the fluke, is a giant in size and thicker in texture than other flounders, and has a slightly nutty flavor.

Overall, it's a wonderfully flavorful fish that makes a great presentation. Here are some tips for preparation:

• Don't drown thinner filets in overpowering sauces and herbs--this ruins their delicate taste.


• Use wine, sauce, or moist vegetables to prevent the filet from drying out.


• Thicker filets are good for rolling and stuffing.

Our favorite way to prepare flounder:
Dip in a mixture of egg wash, flour, and crushed almonds and lightly fry, almondine-style. This method adds extra flavor to the fish while keeping its delicate texture and flavor.