Dredge flounder fillets in all purpose flour and shake any excess off of fillets. Dip in the beaten eggs. Then place in well oiled nonstick sauté pan pre heated to low-medium heat. Sauté each fillet ...

2. Stir in flour until melted and thickened. 3. Gradually stir in milk until sauce is smooth. 4. Stir in white wine and return to simmer. 5. Melt in the cream cheese. 6. Carefully fold in crab. 7.

Executive Chef Greg Collier of the Red Fish Grill makes this variant of a classic New Orleans dish, grilling redfish and gilding it with crabmeat and lemon-butter sauce. Soak the hickory chips to ...

Ingredients: 1 lb. flounder fillets 1 cup panko crumbs ½ teaspoon paprika 2 tablespoons unsalted butter 2 tablespoons olive oil Salt and freshly ground black pepper Tomato Basil Sauce Ingredients:¼ ...