{"id":9804,"date":"2022-09-08T09:00:13","date_gmt":"2022-09-08T13:00:13","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9804"},"modified":"2023-12-18T17:39:11","modified_gmt":"2023-12-18T22:39:11","slug":"flounder-with-dill-lemon-sauce","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/flounder-with-dill-lemon-sauce\/","title":{"rendered":"Flounder with Dill-Lemon Sauce"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 flounder fillets<\/li>\n\n\n\n<li>3 tablespoons butter, melted<\/li>\n\n\n\n<li>salt<\/li>\n\n\n\n<li>freshly ground white pepper<\/li>\n<\/ul>\n\n\n\n<p>Place the rack in the top third of the oven and preheat the broiler.<\/p>\n\n\n\n<p>Prepare Dill-Lemon Sauce and keep warm.<\/p>\n\n\n\n<p>Brush fillets with melted butter. Lightly salt and pepper. Place on greased broiler pan. Broil until golden and fish flakes easily when tested with a fork, about 10 to 12 minutes<strong>.&nbsp;<\/strong><\/p>\n\n\n\n<p><em>Dill-Lemon Sauce<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 stick butter, melted<\/li>\n\n\n\n<li>\u00bd teaspoon pressed garlic<\/li>\n\n\n\n<li>1 tablespoon fresh lemon juice<\/li>\n\n\n\n<li>\u00bc teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground white pepper<\/li>\n\n\n\n<li>4 tablespoons minced fresh dill<\/li>\n<\/ul>\n\n\n\n<p>In a small bowl, combine melted butter, garlic, lemon juice, salt, pepper and dill. Spoon over broiled fillets.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;MM2<\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p><strong>DID YOU KNOW?<\/strong><\/p><p>Recreational <a href=\"https:\/\/deq.nc.gov\/news\/press-releases\/2022\/06\/07\/2022-recreational-flounder-season-announced-sept-1-30-1#:~:text=The%20N.C.%20Division%20of%20Marine,30.\" target=\"_blank\" rel=\"noreferrer noopener\">flounder season<\/a> began on September 1st and will end on September 30th in NC.&nbsp; Just remember you are allowed one flounder a day which should be a 15- inch&nbsp;<em>total length<\/em>&nbsp;minimum.&nbsp;&nbsp;<em>Total length<\/em> is defined as a measure from the tip of the snout to the tip of the compressed tail.<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Flounder with Dill-Lemon Sauce.<\/p>\n","protected":false},"author":23,"featured_media":12612,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,102,15,215,216,218],"tags":[105,145,152],"class_list":["post-9804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fish","category-flounder","category-mariners-menu","category-spring","category-summer","category-winter","tag-broiled","tag-main","tag-sauce"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin 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