Recipe Instructions For the mustard sauce, combine all the ingredients and stir to mix well. Refrigerate until needed. Rinse fish with cold water and pat dry; set aside. Preheat oven to 350 degrees. Oil the white side of the fish with a little more than half the oil. Be sure to oil the fins and

A recipe for Fillet Of Flounder Stuffed With Crabmeat containing flounder fillets crabmeat green pepper, chopped pimiento, chopped dry mustard Worcestershire sauce Sea salt freshly ground black pepper old bay seasoning Saltine crackers, crushed salted butter, melte

In a 10 inch skillet, melt the 1/2 cup of butter. Add garlic and onion and sauté until onions are translucent. Add scallops and cook 2 or 3 minutes. Season with salt, pepper, and white wine to taste. Add sufficient bread crumbs to prepare a moist stuffing.

Combine 1/4 cup flour and 1 tablespoon Emeril's Creole Seasoning in a shallow dish. Combine milk and egg in a shallow dish. Combine the remaining 1/4 cup flour, remaining Emeril's Creole Seasoning, and ground pecans in a shallow dish. Dredge each piece of fish in flour mixture, dip into milk

Heat oven to 350 degrees. Brown onion and mushrooms in hot butter. Mix broth, half and half, cornstarch and dill. Add to pan. Bring to boil. Add rice, return to boil. Reduce heat; cover. Simmer 5 minutes. Remove from heat. Stir in carrot and zucchini. Let stand 5 minutes.

"Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable."