Don’t write off flounder as a boring fish—it’s extremely versatile and can be used in a variety of dishes. Because of its mild flavor, this flaky fish works well in everything from fresh ceviche to fillets baked with cheesy breadcrumbs. For a classic preparation, we like to pan-fry flounder fillets in a rich lemon-butter sauce. Here, our best recipes.
"Flounder is an amazing fish,” says Jonathan Waxman, chef at Manhattan’s Barbuto. “It’s firm yet delicate, flavorful and sweet.” The breading he uses on the fillets is simple and versatile; it works just as well on chicken, pork, veal and other fish. Slideshow: More Seafood Recipes
Peruvian ceviches often include choclo, a type of large, chewy corn that can be hard to find in the States. Fresh sweet corn, though less typical, makes a fine substitute. Slideshow: More Healthy Fish Recipes