Carolyn Eastman of Eastman's Seafood in Hamption, New Hampshire, gave me a printed version of this recipe when I bought super-fresh flounder fillets she and her husband Eddie had caught near the Hampton Seacoast Growers Market. I was busy savoring New England when this happened, of course - while on our annual family vacation in nearby Salisbury Beach, Massachusetts. I brought the flounder straight back to our Beloved Upper Garrett in and cooked it with a single modification -- rice-based pecan Nut Thin crumbs instead of bread crumbs.
Here is the original recipe: http://www.post-gazette.com/food/20030501count0501fnp1.asp
Here is how I prepared it, with delicious results. I appreciate Carolyn's sharing this good, simple recipe -- part of her mission of educating people about the beauties and wonders of local New England seafood.
1 to 1.5 pounds flounder (1.1 pounds was just enough for three adults in my house) 4 tablespoons butter, melt- ed 2 to 3 finely sliced green onions tops; save the stronger tasting white parts for other uses 1/3 to 1/2 cup bread crumbs or finely ground cracker crumbs (ground pecan Nut Thins worked beautifully) Salt and pepper Juice of 1/2 lemon Paprika (I used wonderful Blue Moon hand-made sweet paprika, which came on vacation with us from Kentucky)
- Preheat broiler.
- Dip fish in butter and place on a foil-lined baking pan.
- Sprinkle with sliced green onions, salt, pepper, lemon juice and bread or cracker crumbs.
- Top with a dusting of paprika.
- Broil until done, 8 to 12 minutes depending on thickness.
The original recipe notes: Our fish looked delicate so we preheated the oven to 375 degrees and baked the fish for 10 minutes.