How to make flounder taste good???

I toast up some panko breadcrumbs and lightly coat the flounder filets with it. Then I squirt lemon juice all over the top, bake in the oven for about 20 minutes, a little more lemon on top, healthy, fresh, and delicious!!!

There is also this great dressing I bought at Whole Foods for a dip, called Amy's Naturals, Coconut Mango & Pepper, it tastes very good on top.

Cayenne pepper!! I use it like I used to use salt lol

Frozen flounder have a massive amount of water during the freezing process, the key is to eliminate the water, so whatever season you use will work. So I would suggest if you have to bake then use 2 piece of tin foil, One to line the pan, and crinkle the other one so it have a lot of peaks and valleys. so the excess water doesn't stick to the fish and make it soggy. and tasteless. but ultimately just get some butter on a hot pan to start and pan fry it.

in my opinion, if you're just eating white fish at this time, switch to cod, or tilapia. they just plain taste better. flounder is icky. that's just my opinion though. i'm sure there are other people out there with the opposite opinion fish preferences aside, some lemon juice and/or some simple seasonings usually help a lot!

Down South I will go flounder gigging . I will clean fish leave it whole (do not fillet) stuff with crab meat and 55-60 count peeled shrimp. Before stuffing season with slap yo mama stuff and cook on grill until done

I put a little butter on it, then sprinkle Lawry's seasoning salt, then bake. Quick, easy and delicious. I just had it last night. This is also great on tilapia.

My mother's fish recipe is good on any fish. Not super lean because it uses oil, but most of it stays in the serving dish. It's outrageously good.

Contact fried Chinese fish for 4
some fish (fillets, whole ones, fatty, lean, doesn't matter)
a cubic inch of ginger
a bunch of spring onions
a pinch of sugar
a little alcohol (white wine, sherry, or mirin)
a few lashing of soy sauce
salt to taste
lemon, lime or vinegar to taste
a quarter cup of olive oil

Finely dice the ginger and spring onions. This can be done in advance, but keep the mixture in a bowl with the ginger on the bottom so it doesn't dry out. When you want to eat poach or microwave the fish until done. Arrange in a serving dish and sprinkle the spring onions and ginger over it. Add some lashings of soy sauce, wine and lemon, the pinch of sugar and salt, if using. Bring to table. Heat up the oil in a small sauce pan until just smoking. Carefully pour hot oilnover the fish to blend the flavor of the herbs. There will be a lot of dramatic sizzling sounds.

Lots of garlic, salt and pepper!

Flounder has sort of a fishier taste to me but I bought a bunch of it....so it have to eat it up. I looked around online and I saw some websites that said to soak it in milk for an hour and it takes some of the fishy-ness away, and it worked! Just soak then dry off and add whatever seasonings you like. I dusted mine in flour and sautéed it in a pan with a little butter and squeezed some lemon over it when it was done, it was yummy!!

a large dollup of tarter sauce!!! sorry, had to do it:)

get creative with whatever is in your pantry, last i did was dip in eggwhites, s/p to taste....old bay seasoning is seasoning 101 for fish....and i lightly dredged them in instant potato flakes....sprayed foil w/non stick spray, and on the grill for 3minutes a side....perfect.

instant potatoes are also helpful to get rid of the stronger fish smell.....

I panko crust the top using egg white to make it stick. Then I bake till done. We use low calorie tarter sauce with a low calorie cole slaw on the side. I sometimes serve this with baked potato wedges and it is fish and chips. Yummy.

Season with salt substitute & red/black pepper.
Pan sear or broil
Lemon juice

1. Mix to taste: fat free mayonnaise (11 cal) and regular mustard), garlic powder, onion powder, fresh ground black pepper, & Tabasco sauce. The longer you let it set the better the flavors meld. I often refrigerate for a few hours. Top the fish before serving.

2. Mix to taste: Ketchup, Louisiana red hot sauce (or Tabasco), lemon, horse radish, garlic powder, salt substitute, black pepper. This is a typical red sauce. Use as a dip for all seafood.

If you live near a Trader Joe's, pick up their 21 Seasoning Salute. I brush my fish with a little bit of olive oil or use an olive oil spray, sprinkle the seasoning on the filets, then bake them at 425-450 at the rate of 10 minutes per inch.

I love fish so your question is a bit subjective to me. Maybe you just don't like it and no amount of seasoning is going to change that. Something that I do is poach the filets in coconut milk. It seems to take away some of the "fishy" and keeps it very moist.