With reports of quality flounder fishing coming in from the Artificial Reef Sites in the lower bay and ocean, the Old Grounds, Indian River Bay, Broadkill River and the Lewes Canal, a lot of local fishermen are enjoying thick fillets of fresh summer flounder.
Here’s an easy recipe that combines the crunch of sautéed Panko, the delicate flavor of flounder and a surprisingly mellow version of a classic tartar sauce style seafood condiment. Enjoy….
Cap’n Bob’s Sautéed Flounder with Dill and Caper Sauce
1 ½ to 2 pounds fresh skinless flounder . . .