I came up with this recipe the other evening when I brought home the last fluke of the season, but my fiancée wanted to have Thai. The lemongrass and lime really compliment the fluke's light flavor, and the ginger gives it a slight kick.
1 lime, thinly sliced crosswise
1/2 inch finger of ginger, peeled, very thinly sliced
1 lemongrass stalk, trimmed and thinly sliced, on the bias
1 cup grape tomatoes, sliced lengthwise
1/2 cup chopped cilantro
4 6 oz flounder/fluke filets
Bring 4 cups of water to boil. Add lime, ginger, and lemongrass, boil for 5 minutes. Place flounder filets in a heavy bottomed sauté pan or skillet. Pour poaching liquid over the filets and place over medium heat. Bring to a simmer and simmer about 7-10 minutes or until fish is opaque and flakes easily. Serve garnished with cilantro and tomato.
This and other recipes on my site at
http://food.tedski.net/
