Fluke, or summer flounder, is a flatfish that’s noted for its mild flavor. It’s found in coastal waters from Florida to the southern Gulf of Maine. Fluke is popular both as a commercially fished variety and among recreational fishermen. Harvesting of this fish is so popular, in fact, that the Atlantic States Marine Fisheries Commission created a fishing management plan, which is adopted by coastal states from North Carolina to Massachusetts, to prevent over-fishing. This plan sets a minimum legal size of 14 inches for fluke. Whether you catch fluke yourself or purchase it in a store, cook fluke as you do other varieties of flatfish, including halibut, flounder and sole.

Sprinkle salt and paprika evenly over your fluke fish fillets.

Spread falafel mix in a shallow bowl. Meanwhile, heat 1 to 2 tbsp. olive oil in a skillet. Use medium heat if your fillets are on the thick side and high heat if they are on the thin side.

Dredge your fluke fillets in the falafel mix. Shake off any extra falafel. Place the fillets in your pan, skin-side up.

Cook the fluke fillets until they are golden brown, about four minutes for a thin fillet or eight minutes or a thicker one. Utilize a large spatula to turn the fillets partway through cooking. Turn after three minutes with a thin fillet and five minutes for a thick fillet.

Dredge fluke fillets in flour or cornmeal as an alternative to falafel.

Saute your floured fluke filets in melted butter until they are lightly browned. Turn each fillet only once.

Remove your fish from heat. Season the fillets with salt and pepper to taste. Sprinkle them with lemon juice and parsley before serving.

Broil plain fluke fillets under high heat for about five minutes as an alternate cooking method. Baste them with butter as they broil. Sprinkle them with parsley and serve with a lime wedge.