Broiled Flounder Recipe

This Broiled Flounder Recipe came about because my wife Beryl wanted some fish Saturday night. We went to Maxwell’s Market (one of the better Baton Rouge seafood markets) and bought a large flounder filet and a pound of lump crabmeat.

This great dish was really easy to prepare and cook. In a nutshell, we just squeezed some lemon juice over the flounder filet, then brushed it with some pecan oil (any kind of oil would do – olive oil, canola oil, or even butter).

Then, I seasoned it with some Tony’s Creole Seasoning and some granulated garlic and it was ready for the oven.

We wanted some crab meat topping, but you need to buy a whole carton of crab meat, which is more than we need for just the topping for the fish. So, Beryl made a pot of her awesome crabmeat etouffee with the crab meat we didn’t put on the flounder!

We didn’t video the cooking, but here’s the recipe (we don’t cook from recipes, we just do it and THEN write down what we did!)

Broiled Flounder Recipe Ingredients

Flounder filet(s) as needed – (Any good fish will do)
Lemon or Lime
Oil or butter (We usually use olive oil, but we had some pecan oil we wanted to try)
Crab meat (optional)
Green onions
Tony’s Creole Seasoning
Granulated garlic (or garlic powder if that’s what you have handy)

How to Cook the Broiled Flounder Recipe

Pre-heat your oven to 400 degrees on “Bake” setting
Rinse you fish filet and pat dry with paper towels
Cover a baking pan with aluminum foil (for easy clean-up)
Spray foil on baking pan with spray oil (like Pam) or rub with oil or to keep the filet from sticking
Put your filet on the baking pan
Squeeze lemon or lime juice over the filet
Season the filet with Tony’s and granulated garlic
Pour a little oil (pecan or olive or canola) over the filet
Put in pre-heated oven and bake at 400 degrees for about 20-25 minutes
Then, add the (optional) crab meat to the top of your filet

(Fresh crab meat usually comes cooked but not seasoned, so I put the crabmeat that we were going to put on the flounder in a cup and squeezed some lime on it, added a touch of oil and Tony’s Creole Season to it before I put it on the filet.)

Change your oven setting to “Broil” and continue cooking the fish for just a couple minutes.

Garnish your filet with some chopped green onions and dig in!

A Great Topping for Baked or Broiled or Grilled Fish

We were “eating healthy” (Beryl’s idea not mine!) Saturday night so we didn’t make this, but I usually make a topping consisting of –

About a quarter stick of melted butter
About ¼ or ½ a lime or lemon
Some chopped garlic

This is really good stuff!

Mike and Beryl

P.S. – Here’s our crabmeat etouffee recipe if you’d like to try it –

CLICK HERE for Crab Etouffee Recipe

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show airs on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117 on Tuesday mornings at 10 am.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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