18 Delicious Fluke Recipes for Every Occasion

Variety is the spice of life, and when it comes to cooking with fluke, the possibilities are as vast as the ocean itself! Whether you’re whipping up a quick weeknight dinner, celebrating a special occasion, or simply craving some comfort food with a seafood twist, we’ve got you covered. Dive into our curated list of 18 delicious fluke recipes that promise to delight your taste buds and inspire your next meal.

Grilled Fluke with Lemon Butter Sauce

Every summer, I find myself drawn to the simplicity and elegance of grilled fish, and this Grilled Fluke with Lemon Butter Sauce is no exception. It’s a dish that reminds me of lazy beach days, where the only thing on the agenda is good food and even better company.

Ingredients

• 1 lb fluke fillets (I always ask my fishmonger for the freshest catch of the day)
• 2 tbsp unsalted butter (because let’s be honest, butter makes everything better)
• 1 lemon, juiced and zested (for that bright, tangy kick)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• Salt and freshly ground black pepper (to season, but we’ll get specific in the steps)
• 2 cloves garlic, minced (because garlic is life)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean to prevent sticking.
2. While the grill heats, pat the fluke fillets dry with paper towels—this helps achieve that perfect sear.
3. Brush both sides of the fillets lightly with olive oil, then season evenly with 1/2 tsp salt and 1/4 tsp black pepper.
4. Place the fillets on the grill, skin-side down first, and cook for 3-4 minutes until the edges start to crisp.
5. Carefully flip the fillets using a spatula, and grill for another 3 minutes on the other side.
6. In a small saucepan over low heat, melt the butter with the minced garlic, lemon juice, and zest, stirring constantly for about 2 minutes to infuse the flavors.
7. Once the fluke is opaque and flakes easily with a fork, remove from the grill and drizzle with the lemon butter sauce.

Now, the fluke should be tender and flaky, with a beautiful char from the grill and a sauce that’s rich yet bright. Serve it over a bed of wild rice or alongside grilled asparagus for a meal that’s as nutritious as it is delicious.

Pan-Seared Fluke with Garlic and Herbs

Last summer, I discovered the joy of cooking fluke during a seaside getaway, and this pan-seared version with garlic and herbs quickly became a staple in my kitchen. It’s simple, elegant, and brings a taste of the ocean to your table in under 30 minutes.

Ingredients

• 1 lb fluke fillets (I always ask for the thickest cuts available for even cooking)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (fresh is key here for that punchy flavor)
• 1 tbsp unsalted butter (because everything’s better with butter)
• 1/2 tsp sea salt (I prefer the subtle crunch it adds)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 2 tbsp fresh parsley, chopped (for that bright, herby finish)
• 1 tbsp fresh thyme leaves (their lemony aroma is irresistible)

Instructions

1. Pat the fluke fillets dry with paper towels to ensure a perfect sear.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the fillets with salt and pepper on both sides.
4. Place the fillets in the skillet, skin-side down if they have skin, and cook undisturbed for 4 minutes to get a golden crust.
5. Flip the fillets carefully and add butter and minced garlic to the skillet, swirling to melt the butter.
6. Cook for another 3 minutes, spooning the garlic butter over the fillets continuously.
7. Sprinkle with thyme and parsley in the last minute of cooking for an aromatic touch.
8. Remove from heat and let rest for 2 minutes before serving to allow the flavors to meld.

Flaky, buttery, and infused with garlic and herbs, this fluke is a dream when served over a bed of creamy polenta or alongside a crisp green salad. The contrast of textures and flavors makes every bite a delight.

Fluke Ceviche with Avocado and Lime

Kicking off this recipe with a dish that’s as refreshing as a summer breeze, I remember the first time I tried fluke ceviche at a beachside shack. The combination of citrus and fresh fish was a game-changer for me, and I’ve been perfecting my version ever since.

Ingredients

• 1 lb fresh fluke, diced into 1/2-inch pieces (trust me, the fresher the better)
• 2 ripe avocados, cubed (I like them just shy of too soft)
• 1/2 cup freshly squeezed lime juice (about 4 limes, and yes, fresh is non-negotiable)
• 1/4 cup red onion, finely diced (soak in cold water for 5 minutes to mellow the bite)
• 1 jalapeño, seeded and minced (adjust to your heat preference)
• 1/4 cup cilantro, chopped (stems included for extra flavor)
• 1 tsp sea salt (I swear by Maldon for its flaky texture)
• Tortilla chips, for serving (because crunch is everything)

Instructions

1. In a large glass bowl, combine the diced fluke and lime juice, ensuring the fish is fully submerged. Let it marinate in the fridge for 15 minutes—the fish should turn opaque.
2. While the fish marinates, prep your avocados, red onion, jalapeño, and cilantro. Tip: Adding the avocado last prevents browning.
3. After marinating, gently fold in the avocado, red onion, jalapeño, and cilantro into the fluke mixture. Season with sea salt.
4. Let the ceviche sit for 5 minutes to allow the flavors to meld. Tip: This is the perfect time to taste and adjust the seasoning.
5. Serve immediately with tortilla chips on the side. Tip: For an extra touch, garnish with thin lime slices or a sprinkle of chili powder.

Absolutely divine, the fluke ceviche is a symphony of textures—creamy avocado, tender fish, and a zesty lime kick. Try serving it in hollowed-out lime halves for a playful presentation that’ll impress your guests.

Baked Fluke with Tomato and Basil

Whenever I’m looking for a light yet flavorful dish that screams summer, I turn to this Baked Fluke with Tomato and Basil recipe. It’s a dish that reminds me of lazy Sundays by the beach, where the simplicity of ingredients comes together to create something truly magical.

Ingredients

• 1 lb fluke fillets (fresh from the market makes all the difference)
• 2 cups cherry tomatoes, halved (I love the burst of color and sweetness they add)
• 1/4 cup fresh basil leaves, chopped (nothing beats the aroma of fresh basil)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp sea salt (I prefer the subtle crunch it adds)
• 1/2 tsp black pepper (freshly ground for that extra kick)
• 1 lemon, thinly sliced (for a bright, citrusy finish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Place the fluke fillets in a baking dish, ensuring they’re not overlapping for even cooking.
3. Scatter the halved cherry tomatoes and chopped basil over the fillets, distributing them evenly.
4. Drizzle the extra virgin olive oil over the top, followed by a sprinkle of sea salt and black pepper.
5. Arrange the lemon slices on top of the fillets for that citrusy aroma and flavor.
6. Bake in the preheated oven for 15-20 minutes, or until the flake is opaque and flakes easily with a fork.
7. Tip: For an extra crispy top, broil for the last 2 minutes of cooking.
8. Tip: Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.
9. Tip: Serve with a side of quinoa or a fresh green salad for a complete meal.

Delightfully light and flavorful, this Baked Fluke with Tomato and Basil is a testament to how simple ingredients can create a dish that’s both elegant and comforting. The flakey texture of the fish paired with the juicy tomatoes and aromatic basil makes every bite a little celebration of summer. Try serving it on a bed of creamy polenta for a twist that’ll wow your guests.

Fluke Piccata with Capers and White Wine

Over the years, I’ve found that the simplest dishes often leave the most lasting impressions, especially when they’re as elegant as Fluke Piccata. It’s a dish that reminds me of summer evenings by the coast, where the freshness of the fish and the tang of capers come together in perfect harmony.

Ingredients

• 1 lb fluke fillets, skinless – I always ask my fishmonger for the freshest catch of the day.
• 1/2 cup all-purpose flour – for that light, golden crust we all love.
• 4 tbsp unsalted butter – divided, because butter makes everything better.
• 2 tbsp extra virgin olive oil – my go-to for a healthy start.
• 1/2 cup dry white wine – something you’d enjoy drinking, as the flavor concentrates.
• 1/4 cup fresh lemon juice – freshly squeezed, please, no bottled stuff.
• 1/4 cup capers, drained – their briny pop is non-negotiable.
• 2 tbsp fresh parsley, chopped – for a burst of color and freshness.
• Salt and freshly ground black pepper – to season the fish perfectly.

Instructions

1. Pat the fluke fillets dry with paper towels to ensure a good sear. Season both sides with salt and pepper.
2. Dredge each fillet lightly in flour, shaking off any excess. This step is key for that crispy exterior.
3. Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat until the butter is foamy but not browned.
4. Add the fluke fillets to the skillet, cooking for about 3 minutes per side until golden and just cooked through. Tip: Don’t overcrowd the pan to avoid steaming the fish.
5. Transfer the cooked fillets to a warm plate. Tent with foil to keep them cozy.
6. In the same skillet, add the white wine and lemon juice, scraping up any browned bits. Tip: Those bits are flavor gold!
7. Simmer the sauce until slightly reduced, about 2 minutes. Stir in the capers and remaining 2 tbsp butter until the sauce is silky.
8. Return the fluke fillets to the skillet, spooning the sauce over them to warm through, about 1 minute.
9. Sprinkle with chopped parsley before serving. Tip: A final squeeze of lemon can brighten the dish even more.

But the real magic of this dish lies in its balance – the fluke is tender and mild, perfectly complemented by the sharp, buttery sauce with pops of briny capers. Serve it over a bed of al dente linguine or with a side of roasted asparagus for a meal that feels both luxurious and utterly comforting.

Crispy Fluke Tacos with Slaw and Chipotle Mayo

Mmm, there’s nothing quite like the crunch of perfectly fried fluke nestled in a soft tortilla, topped with a vibrant slaw and a smoky chipotle mayo. I remember the first time I tried making these at home; the kitchen was a mess, but the tacos were a hit, and they’ve been a summer staple ever since.

Ingredients

• 1 lb fluke fillets, cut into strips (fresh is best, but frozen works in a pinch)
• 1 cup all-purpose flour (I like to use a mix of half flour, half cornstarch for extra crispiness)
• 1 tsp salt (don’t skimp—it brings out the flavor)
• 1/2 tsp black pepper (freshly ground makes a difference)
• 1 cup buttermilk (for that tender, juicy bite)
• 1/2 head green cabbage, shredded (about 2 cups; I sometimes add a bit of purple cabbage for color)
• 1/4 cup mayonnaise (Duke’s is my go-to)
• 1 tbsp chipotle in adobo, minced (adjust to taste, but it’s the star of the show)
• 8 small corn tortillas (warmed up—they’re so much better pliable)
• Vegetable oil, for frying (about 2 cups; I use a deep fryer, but a heavy pot works too)

Instructions

1. In a large bowl, mix the flour, salt, and pepper. This is your dredging station—keep it handy.
2. Pour the buttermilk into another bowl. Dip each fluke strip into the buttermilk, then dredge in the flour mixture. Tip: Let them sit for a minute after dredging for a crispier coating.
3. Heat the oil to 375°F in a deep fryer or heavy pot. Fry the fluke in batches until golden brown, about 3-4 minutes. Tip: Don’t overcrowd the pot, or the temperature will drop.
4. While the fish fries, toss the shredded cabbage with the mayonnaise and chipotle in adobo. This slaw is crunchy, creamy, and just a little spicy—perfect balance.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds each side. Tip: Keep them wrapped in a towel to stay warm.
6. Assemble the tacos: fluke, slaw, and an extra drizzle of chipotle mayo if you’re feeling fancy.

Now, these tacos are a textural dream—crispy fish, crunchy slaw, and that soft tortilla tying it all together. I love serving them with a cold beer and extra lime wedges on the side for that zesty kick.

Fluke and Shrimp Stir-Fry with Vegetables

Many evenings, I find myself craving something light yet flavorful, and this Fluke and Shrimp Stir-Fry with Vegetables hits the spot every time. It’s a dish that brings together the delicate taste of fluke with the sweetness of shrimp, all tossed with crisp vegetables for a meal that’s as nutritious as it is delicious.

Ingredients

• 1 lb fluke fillets, cut into bite-sized pieces (I like to pat them dry to ensure a good sear)
• 1/2 lb shrimp, peeled and deveined (fresh is best, but frozen works in a pinch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup bell peppers, sliced (I use a mix of colors for visual appeal)
• 1 cup snap peas, trimmed (they add a lovely crunch)
• 2 cloves garlic, minced (because what’s a stir-fry without garlic?)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp ginger, grated (fresh ginger makes all the difference)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the fluke pieces to the skillet, searing for 2 minutes on each side until lightly golden. Remove and set aside on a plate.
3. In the same skillet, add the remaining 1 tbsp of olive oil and toss in the shrimp. Cook for 1-2 minutes per side until pink and opaque. Remove and set aside with the fluke.
4. Add the bell peppers and snap peas to the skillet, stirring frequently for 3-4 minutes until they start to soften but remain crisp.
5. Stir in the garlic, ginger, and red pepper flakes, cooking for another 30 seconds until fragrant.
6. Return the fluke and shrimp to the skillet, drizzle with soy sauce, and gently toss everything together to combine and heat through, about 1 minute.

Kindly note how the fluke remains tender and flaky, while the shrimp adds a juicy pop to each bite. Serve this stir-fry over a bed of steamed rice or noodles for a complete meal that’s sure to impress.

Fluke Chowder with Corn and Potatoes

Every summer, when the fluke is at its freshest, I find myself craving a bowl of this comforting chowder. It’s a dish that reminds me of lazy beach days, where the only agenda is to relax and enjoy good food.

Ingredients

• 1 lb fluke fillets, cut into bite-sized pieces (I like to ask my fishmonger for the freshest catch of the day)
• 2 cups corn kernels (fresh off the cob is best, but frozen works in a pinch)
• 1 lb potatoes, diced into 1/2-inch cubes (Yukon Golds are my go-to for their buttery texture)
• 1 medium onion, finely chopped (a sweet Vidalia adds a nice touch)
• 2 cloves garlic, minced (because what’s a chowder without garlic?)
• 4 cups fish stock (homemade if you have it, but store-bought is fine)
• 1 cup heavy cream (for that rich, velvety finish)
• 2 tbsp unsalted butter (I always use unsalted to control the seasoning)
• 1 tbsp olive oil (extra virgin, of course)
• Salt and freshly ground black pepper (to taste, but be generous)
• 1/4 cup fresh parsley, chopped (for a pop of color and freshness)

Instructions

1. Heat the olive oil and butter in a large pot over medium heat until the butter is melted.
2. Add the chopped onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the diced potatoes and corn kernels to the pot, stirring to combine with the onions and garlic.
5. Pour in the fish stock and bring the mixture to a boil. Then, reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Tip: Test a potato cube with a fork to ensure it’s cooked through.
6. Gently add the fluke pieces to the pot, simmering until the fish is just cooked through, about 5 minutes. Tip: The fish will turn opaque and flake easily when done.
7. Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil.
8. Finish by sprinkling with fresh parsley before serving.

Velvety and rich, this chowder is a celebration of summer’s bounty. Serve it with a crusty loaf of bread to soak up every last drop, or top with a sprinkle of crispy bacon for an extra layer of flavor.

Fluke Sashimi with Soy Sauce and Wasabi

Waking up to the crisp morning air, I couldn’t help but think about the fresh fluke I picked up from the market yesterday. There’s something about the simplicity of sashimi that brings me back to my first time in a sushi bar, wide-eyed and eager. Today, I’m sharing my go-to method for Fluke Sashimi with Soy Sauce and Wasabi—a dish that’s as elegant as it is effortless.

Ingredients

• 1 lb fresh fluke fillet – Look for firm, translucent flesh; it’s the secret to perfect sashimi.
• 1/4 cup soy sauce – I opt for low-sodium to let the fluke’s natural sweetness shine.
• 1 tsp wasabi paste – Freshly grated is ideal, but paste works in a pinch.
• 1 tbsp pickled ginger – For a bright, tangy contrast to the rich fish.

Instructions

1. Place the fluke fillet on a clean cutting board. Using a sharp knife, slice the fish against the grain into 1/4-inch thick pieces. Tip: A sharper knife means cleaner cuts and better texture.
2. Arrange the sliced fluke on a serving plate, slightly overlapping the pieces for a beautiful presentation.
3. In a small bowl, mix the soy sauce and wasabi paste until well combined. Tip: Start with less wasabi; you can always add more to suit your heat preference.
4. Serve the sashimi immediately with the soy-wasabi mixture and pickled ginger on the side. Tip: Let the sashimi sit at room temperature for about 5 minutes before serving to enhance its flavors.

But the real magic of this dish lies in its texture—silky, with a slight chew that gives way to the fluke’s delicate flavor. Try serving it on a chilled plate for an extra refreshing touch, or pair it with a crisp white wine to elevate the experience.

Fluke Burgers with Tartar Sauce

Just when I thought I couldn’t love seafood any more, I stumbled upon the idea of Fluke Burgers with Tartar Sauce during a summer beach trip. The light, flaky texture of fluke makes it perfect for burgers, and the homemade tartar sauce adds a creamy, tangy kick that’s irresistible.

Ingredients

• 1 lb fresh fluke fillets, skin removed (I always ask my fishmonger to do this for me—saves so much time!)
• 1/2 cup panko breadcrumbs (for that extra crunch)
• 1 large egg, lightly beaten (room temp eggs blend better, in my experience)
• 2 tbsp mayonnaise (I swear by Duke’s for its tangy flavor)
• 1 tbsp Dijon mustard (adds a nice sharpness)
• 1/4 cup finely chopped dill pickles (for the tartar sauce, and yes, I prefer the crunch of homemade)
• 1 tbsp capers, drained and chopped (they’re tiny but pack a punch)
• 1 tsp lemon zest (freshly grated makes all the difference)
• Salt and pepper to taste (I’m generous with the pepper)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 4 brioche buns, lightly toasted (because everything’s better on brioche)

Instructions

1. In a large bowl, gently mix the fluke fillets, panko breadcrumbs, and beaten egg until just combined. Overmixing can make the burgers tough.
2. Shape the mixture into 4 equal-sized patties, about 1 inch thick. Chill in the fridge for 15 minutes to firm up—this helps them hold together while cooking.
3. While the patties chill, make the tartar sauce by combining mayonnaise, Dijon mustard, chopped pickles, capers, and lemon zest in a small bowl. Set aside.
4. Heat olive oil in a large skillet over medium heat (350°F is ideal). Once hot, add the patties and cook for 3-4 minutes per side, until golden brown and cooked through.
5. Toast the brioche buns lightly in the skillet for about 30 seconds per side, just until they’re golden and slightly crispy.
6. Assemble the burgers by placing a fluke patty on each bun bottom, topping with a generous spoonful of tartar sauce, and finishing with the bun top.

My first bite into these fluke burgers was a revelation—the outside was perfectly crispy, while the inside remained moist and flavorful. The tartar sauce brings a bright acidity that cuts through the richness of the fish. Try serving them with a side of sweet potato fries for a meal that’s sure to impress.

Fluke en Papillote with Vegetables and White Wine

Having spent countless summers by the coast, I’ve developed a deep love for dishes that bring the ocean’s freshness straight to the table. This Fluke en Papillote is my go-to when I want something light, flavorful, and surprisingly easy to make. It’s a dish that never fails to impress, whether it’s a quiet dinner at home or a gathering with friends.

Ingredients

• 1 lb fluke fillets (I always ask my fishmonger for the freshest catch of the day)
• 1 cup cherry tomatoes, halved (their sweetness balances the dish perfectly)
• 1/2 cup zucchini, thinly sliced (a summer favorite of mine)
• 1/4 cup white wine (a dry Chardonnay works wonders here)
• 2 tbsp extra virgin olive oil (my kitchen staple for its fruity notes)
• 1 tbsp fresh lemon juice (for that bright, citrusy kick)
• 1 tsp sea salt (I prefer the subtle crunch it adds)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly steamed dish.
2. Cut a large piece of parchment paper and fold it in half, then unfold it to create a crease. The size should be big enough to encase all ingredients comfortably.
3. Arrange the fluke fillets on one side of the parchment paper. Season them evenly with sea salt and black pepper.
4. Scatter the cherry tomatoes and zucchini slices over and around the fluke. The vegetables will steam beautifully alongside the fish.
5. Drizzle the white wine, extra virgin olive oil, and fresh lemon juice over the fish and vegetables. The wine adds depth, while the lemon brings a refreshing acidity.
6. Fold the parchment paper over the ingredients and crimp the edges tightly to seal. This creates a steam pocket that cooks everything to perfection.
7. Place the packet on a baking sheet and bake for 15 minutes. The packet will puff up, a sign that the magic is happening inside.
8. Carefully open the packet (watch out for the steam!) and serve immediately. The aroma is irresistible.

Zesty and light, this Fluke en Papillote is a celebration of simple ingredients coming together in harmony. The fish turns out tender and flaky, while the vegetables soak up all the delicious juices. Serve it right in the parchment paper for a dramatic tableside presentation that’s sure to wow your guests.

Fluke Curry with Coconut Milk and Spices

Yesterday, I stumbled upon the most delicate fluke at my local fish market, and it inspired me to whip up something special—a Fluke Curry with Coconut Milk and Spices that’s both comforting and exotic. The combination of tender fluke and rich coconut milk, spiced just right, makes for a dish that’s as nourishing as it is flavorful.

Ingredients

• 1 lb fluke fillets, skinless and cut into chunks (I find that slightly frozen fillets are easier to cut neatly.)
• 1 can (13.5 oz) coconut milk (Full-fat for that creamy texture we all love.)
• 2 tbsp coconut oil (My favorite for its subtle sweetness and high smoke point.)
• 1 tbsp curry powder (A good quality one makes all the difference.)
• 1 tsp turmeric powder (For that golden hue and earthy flavor.)
• 1 small onion, finely chopped (Yellow onions are my go-to for their balance of sweetness and sharpness.)
• 2 garlic cloves, minced (Freshly minced garlic beats pre-minced any day.)
• 1 inch ginger, grated (I keep mine in the freezer for easy grating.)
• 1 cup water (Filtered, because every detail counts.)
• Salt to taste (I prefer sea salt for its mineral content.)

Instructions

1. Heat the coconut oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion, sautéing until translucent, roughly 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle in the curry powder and turmeric, stirring constantly for 30 seconds to toast the spices. Tip: Toasting spices unlocks their full flavor.
5. Pour in the coconut milk and water, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to meld the flavors.
6. Gently add the fluke chunks to the skillet, ensuring they’re submerged in the liquid. Simmer for 4-5 minutes, just until the fish is opaque and flakes easily. Tip: Overcooking the fluke will make it tough, so keep an eye on it.
7. Season with salt to taste, then remove from heat.

Unbelievably tender and bursting with flavor, this fluke curry is a testament to the magic of simple ingredients done right. Serve it over a bed of steamed jasmine rice or with a side of crusty bread to soak up every last drop of that creamy, spiced coconut sauce.

Fluke Fish Cakes with Dill Sauce

Now, I don’t know about you, but there’s something incredibly satisfying about turning fresh fluke into crispy, golden fish cakes. It’s a recipe that reminds me of summer evenings by the coast, where the breeze carries the scent of the ocean right into your kitchen.

Ingredients

• 1 lb fluke fillets, skinless and boneless (I always ask my fishmonger to do this for me—saves so much time!)
• 1/2 cup panko breadcrumbs (for that extra crunch)
• 1/4 cup mayonnaise (Duke’s is my favorite for its tangy flavor)
• 1 large egg, lightly beaten (room temp eggs blend better, in my experience)
• 2 tbsp fresh dill, chopped (nothing beats the freshness of herbs from my garden)
• 1 tbsp Dijon mustard (adds a nice depth of flavor)
• 1/2 tsp salt (I use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, please!)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 cup sour cream (for the dill sauce)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)

Instructions

1. Preheat your oven to 375°F to keep the fish cakes warm while you finish the batch.
2. In a large bowl, gently flake the fluke fillets with a fork, ensuring no large chunks remain.
3. Add panko, mayonnaise, egg, dill, Dijon mustard, salt, and pepper to the bowl. Mix until just combined—overmixing can make the cakes tough.
4. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
5. Heat olive oil in a large skillet over medium heat until shimmering but not smoking.
6. Cook the patties for 3-4 minutes per side, or until golden brown and crispy. Work in batches to avoid overcrowding the pan.
7. Transfer cooked fish cakes to the oven to keep warm. Tip: Place them on a wire rack over a baking sheet to maintain crispiness.
8. For the dill sauce, whisk together sour cream, remaining dill, and lemon juice in a small bowl until smooth.
9. Serve the fish cakes hot with a generous dollop of dill sauce on top. Tip: A side of arugula salad balances the richness perfectly.

Just imagine biting into these fluke fish cakes—crispy on the outside, tender and flaky inside, with the dill sauce adding a refreshing zing. They’re fantastic as a main dish or even as appetizers for your next gathering.

Fluke with Mango Salsa and Cilantro Rice

Fluke with mango salsa and cilantro rice is one of those dishes that instantly transports me to summer vacations by the beach. The combination of fresh fluke, sweet mango, and fragrant cilantro rice is a celebration of flavors that’s both light and satisfying. I love how the colors pop on the plate, making it as much a feast for the eyes as it is for the palate.

Ingredients

• 1 lb fluke fillets – I always ask my fishmonger for the freshest catch of the day.
• 1 cup diced mango – Ripe but firm, it should give slightly under pressure.
• 1/4 cup finely chopped red onion – Soaking in cold water for 10 minutes tames the sharpness.
• 1 jalapeño, seeded and minced – Adjust the amount based on your heat preference.
• 2 tbsp fresh lime juice – Freshly squeezed makes all the difference.
• 1/4 cup chopped cilantro – Plus extra for garnish, because you can never have too much.
• 1 cup basmati rice – Rinsed until the water runs clear to remove excess starch.
• 1 3/4 cups water – For perfectly fluffy rice every time.
• 1/2 tsp salt – I use sea salt for its clean, subtle flavor.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the fluke.
2. In a medium bowl, combine the diced mango, red onion, jalapeño, lime juice, and cilantro to make the salsa. Let it sit to allow the flavors to meld.
3. Rinse the basmati rice under cold water until the water runs clear, then drain well.
4. In a saucepan, bring the water to a boil, add the rice and salt, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on is key to fluffy rice.
5. While the rice cooks, heat olive oil in an oven-safe skillet over medium-high heat. Season the fluke fillets with salt and sear for 2 minutes per side until golden.
6. Transfer the skillet to the oven and bake for 5 minutes, or until the fluke is just opaque throughout. Tip: Overcooking can make the fish dry, so keep an eye on it.
7. Fluff the cooked rice with a fork and stir in the chopped cilantro. Tip: Letting the rice sit covered off the heat for 5 minutes before fluffing helps separate the grains.
8. Serve the fluke over the cilantro rice, topped with the mango salsa. Garnish with additional cilantro if desired.

Vibrant and fresh, this dish is a perfect balance of sweet, spicy, and savory. The fluke is tender and flaky, contrasting beautifully with the crunchy salsa and aromatic rice. For an extra touch, serve with a wedge of lime to squeeze over just before eating.

Fluke and Spinach Stuffed Shells

Having spent countless summers by the coast, I’ve developed a deep love for fluke, a delicately flavored fish that’s perfect for stuffing into pasta shells. This Fluke and Spinach Stuffed Shells recipe is a nod to those sunny days, combining the freshness of the sea with the comfort of home cooking.

Ingredients

• 12 jumbo pasta shells – because who doesn’t love extra filling?
• 1 cup fluke, finely chopped – fresh is best, but frozen works in a pinch.
• 2 cups fresh spinach, roughly chopped – I like to pack it in for that vibrant green color.
• 1 cup ricotta cheese – full-fat for that creamy texture we all crave.
• 1/2 cup grated Parmesan cheese – the sharper, the better in my book.
• 1 egg, room temperature – it binds everything together beautifully.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 clove garlic, minced – because garlic makes everything better.
• 1/2 tsp salt – just enough to enhance all the flavors.
• 1/4 tsp black pepper – freshly ground, if you please.

Instructions

1. Preheat your oven to 375°F (190°C) – a perfect temperature for baking stuffed shells.
2. Boil the jumbo pasta shells in salted water for 9 minutes, then drain and set aside. Tip: They should be al dente since they’ll cook more in the oven.
3. In a skillet, heat the extra virgin olive oil over medium heat and sauté the garlic until fragrant, about 30 seconds.
4. Add the chopped fluke to the skillet, cooking for 2-3 minutes until just opaque. Tip: Don’t overcook the fluke; it’ll continue cooking in the oven.
5. Stir in the spinach and cook until just wilted, about 1 minute. Remove from heat.
6. In a bowl, mix the ricotta, Parmesan, egg, salt, and pepper. Fold in the fluke and spinach mixture. Tip: Letting the mixture cool slightly prevents the egg from scrambling.
7. Stuff each pasta shell with the filling and place in a baking dish. Bake for 20 minutes, or until the tops are lightly golden.

Velvety ricotta and tender fluke make these stuffed shells a luxurious treat. Serve them with a crisp white wine and a side of garlic bread for a meal that feels like a hug.

Fluke with Roasted Red Pepper Sauce

Kicking off this recipe with a dish that’s as vibrant in flavor as it is in color, Fluke with Roasted Red Pepper Sauce is a testament to how simple ingredients can create something extraordinary. I remember the first time I tried this dish at a seaside restaurant; the harmony of the delicate fluke with the bold sauce was unforgettable.

Ingredients

• 1 lb fluke fillets – fresh is key here, as the delicate flavor really shines.
• 2 large red bell peppers – I like to char them myself for that smoky depth.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 garlic clove, minced – because what’s a sauce without garlic?
• 1/2 tsp salt – to balance the sweetness of the peppers.
• 1/4 tsp black pepper – freshly ground, for that sharp bite.
• 1 tbsp lemon juice – a splash of acidity to brighten everything up.

Instructions

1. Preheat your oven to 400°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once, until the skins are charred and blistered.
2. Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. This makes peeling them a breeze.
3. Peel the peppers, remove the seeds, and blend with olive oil, garlic, salt, pepper, and lemon juice until smooth. Tip: A high-speed blender gives the silkiest texture.
4. Season the fluke fillets with a pinch of salt and pepper. Heat a skillet over medium-high heat with a drizzle of olive oil.
5. Cook the fillets for 3 minutes per side, until just opaque. Tip: Don’t overcrowd the pan to ensure a perfect sear.
6. Serve the fluke topped with the roasted red pepper sauce. Tip: Garnish with fresh herbs for a pop of color and flavor.

Now, the fluke is tender and flaky, a perfect canvas for the rich, smoky sauce. Try serving it over a bed of quinoa for a wholesome meal that’s as nutritious as it is delicious.

Fluke and Crab Stuffed Mushrooms

Craving something that’s both elegant and easy to whip up for your next gathering? I stumbled upon this fluke and crab stuffed mushrooms recipe during a summer beach trip, and it’s been a hit ever since. The combination of delicate fluke and rich crab meat stuffed into earthy mushrooms is a game-changer.

Ingredients

• 12 large white mushrooms (I like them big enough to hold all that goodness)
• 1/2 lb fluke fillet, finely chopped (freshness is key here)
• 1/2 lb crab meat, picked over for shells (I splurge on lump crab for texture)
• 1/4 cup mayonnaise (Duke’s is my go-to for its tanginess)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tsp Old Bay seasoning (a must for any seafood dish in my book)
• 2 tbsp unsalted butter, melted (for that golden finish)
• Salt and pepper to taste (I’m generous with the pepper)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Clean the mushrooms with a damp paper towel, remove the stems, and set the caps aside. (Tip: Save the stems for a future stock or omelet.)
3. In a mixing bowl, combine the fluke, crab meat, mayonnaise, Parmesan, lemon juice, and Old Bay seasoning. Mix gently to keep the crab meat intact.
4. Season the inside of each mushroom cap with a pinch of salt and pepper, then stuff generously with the seafood mixture.
5. Place the stuffed mushrooms on the prepared baking sheet, drizzle with melted butter, and bake for 20-25 minutes until the tops are golden and the mushrooms are tender. (Tip: For an extra crispy top, broil for the last 2 minutes.)
6. Let them cool for a few minutes before serving; they’re piping hot! (Tip: A sprinkle of fresh parsley adds color and freshness.)

These stuffed mushrooms are a delightful mix of creamy, savory, and slightly tangy flavors, with a satisfying contrast between the tender mushroom and the crispy topping. Serve them as an appetizer with a crisp white wine, or make them the star of a light meal with a side salad.

Fluke with Almond Crust and Brown Butter Sauce

Many evenings, I find myself craving something light yet indulgent, and that’s exactly when this Fluke with Almond Crust and Brown Butter Sauce comes to mind. It’s a dish that feels fancy enough for a dinner party but simple enough for a weeknight meal, and today, I’m sharing my go-to recipe with you.

Ingredients

• 4 fluke fillets (about 6 oz each) – I always ask my fishmonger for the freshest catch.
• 1/2 cup sliced almonds – Toasting them lightly before use brings out their nutty flavor.
• 1/4 cup all-purpose flour – For that perfect, light crust.
• 1/2 tsp salt – I prefer sea salt for its clean taste.
• 1/4 tsp black pepper – Freshly ground makes all the difference.
• 4 tbsp unsalted butter – Divided; because brown butter sauce is the star here.
• 2 tbsp lemon juice – Freshly squeezed, please, for that bright acidity.
• 2 tbsp chopped parsley – Adds a fresh, herby finish.

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Combine the sliced almonds, flour, salt, and pepper in a shallow dish. This mixture will give your fluke that irresistible crunch.
3. Press each fluke fillet into the almond mixture, coating both sides evenly. A little tip: let them sit for a minute to help the coating adhere better.
4. Heat 2 tbsp of butter in a large skillet over medium heat until melted. Add the coated fillets and cook for 2-3 minutes per side, until golden brown. Don’t overcrowd the pan to ensure even cooking.
5. Transfer the fillets to the prepared baking sheet and bake for 5-7 minutes, until the fish flakes easily with a fork. This step ensures they’re cooked through without drying out.
6. In the same skillet, melt the remaining 2 tbsp of butter over medium heat. Continue cooking, stirring frequently, until the butter turns a nutty brown color, about 3 minutes. Tip: Watch closely to prevent burning.
7. Remove the skillet from heat and stir in the lemon juice. This will stop the cooking process and create a silky sauce.
8. Plate the fluke fillets, drizzle with the brown butter sauce, and sprinkle with chopped parsley. A final tip: serve immediately to enjoy the contrast of the crispy crust and tender fish.

Unbelievably, the almond crust adds a delightful texture that pairs perfectly with the rich, nutty sauce. For a complete meal, I love serving this over a bed of wilted spinach or alongside roasted baby potatoes. The flavors are so harmonious, it’s sure to impress anyone at your table.

Conclusion

Zesty flavors await in these 18 fluke recipes, perfect for any occasion! Whether you’re a seasoned chef or just starting out, this roundup offers something for everyone. Dive into these dishes, find your new favorite, and don’t forget to share your thoughts in the comments. Loved what you tried? Pin this article to spread the delicious inspiration!