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Gulf Flounder in a White Wine Lemon-Herbed Garlic Butter Sauce

2 Gulf Flounder Filets
1 stick butter, divided into 2 parts (Brummel &Brown Spread can be substituted for ½  the fat and ½  the calories!)
1½ tsp. minced fresh garlic
 Sea salt or kosher salt to taste
 Freshly ground black pepper to taste
½ cup dry white wine Pinot Grigio
1 Fresh lemon juiced
2 tablespoons fresh parsley chopped finely

Sprinkle salt and pepper on both sides of Flounder filets, set aside.  Sautee garlic in 2 tbsp. butter until light golden brown.  Add wine and lemon juice and Simmer until a thick sauce develops about 4-5 minutes on high.  Add Flounder filets and cook on medium heat 2-3 minutes on each side until doneness is achieved.  Remove pan from heat and stir in remaining butter, swirl pan until fully incorporated.  Sprinkle parsley over top of cooked filets.

Gulf Flounder with an Herb Crust

4 (4 ounce) flounder fillets
½ teaspoon kosher salt
1/8 teaspoon cracked black pepper
1 tablespoon Sal & Judy's olive oil
¼ cup mixed fresh herbs, such as parsley, chives, dill and chervil, finely chopped
¼ cup Progresso Italian Style Panko bread crumbs
2 tablespoons olive oil extra

Season the flounder fillets evenly with the salt, pepper and 1 tablespoon olive oil. Combine the herbs and bread crumbs in a shallow dish and mix well. Coat the flounder with the herb mixture. Heat the 2 tablespoons olive oil in an ovenproof skillet. Add the flounder and cook for 1 to 2 minutes on each side. Place the skillet in a preheated 400-degree oven and bake for 5 minutes.

Cajun Crusted Butter Sauce Flounder Filets

2 Gulf Caught Flounder Filets
2 tablespoons Chef Nino's Adrenaline Chicken Spice Blend
½ stick butter divided into two (2 tablespoons Brummel and Brown Spread can be substituted for ½ the fat and calories!)

Sprinkle Chef Nino's Adrenaline Chicken Spice on both sides of Flounder filets. In a large sauté pan bring 2 tablespoons butter to a simmer. Place Flounder filets into skillet and sauté for 2-3 minutes until just starting to brown. Flip Flounder filets and cook for another 2-3 minutes until desired doneness is achieved. With heat off, add the remaining 2 tablespoons of butter and let melt slowly swirling pan from side to side.

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