No, I’m not fixated on flounder. As I mentioned in a previous post, our go-to grilling of fish simply doesn’t work with flounder and I worked out what may be the absolutely easiest way to cook it last night. The only thing is, this won’t work well for a single serving and it will only keep in the fridge for 2-3 days. Our Publix carries containers of lobster bisque in the seafood section. It serves two, although they are not large servings. It’s a nice creamy bisque, but not too thick and while the flavor is good, the pieces of actual lobster are few and small. However, it occurred to me I could use that to an advantage.

The frozen flounder fillets Hubby buys are three to a package; 12 ounces worth. Those will fit exactly into our large skillet. I took the fillets, and lightly sprinkled some seafood seasoning on both sides. We have an Everglades blend we like as well as a Cajun we keep on hand. Then it’s preheat the skillet on medium, empty the bisque into the skillet; add some white wine into the container to swish it around and get the last of the bisque. Pour into the skillet, stirring everything together with some grinds of fresh black pepper and watch carefully as it comes to a boil. As soon as it does, cut the heat to medium low and gently place the fish in the bisque. Spoon it over so the fish is covered. As soon as it bubbles again (like less than a minute), turn the heat to low, cover, and cook for five minutes. Check and cook another 2-3 minutes if it isn’t flaking yet. (I had to put foil on top since I don’t have a lid for this skillet). This isn’t true poaching, but has a similar effect. There will be extra bisque. I poured it up into two ramekins to have a side of bisque. Another option is plate the fish, put it in the oven, then turn the heat to medium and reduce the liquid, stirring frequently. This makes for a thicker sauce to top the fish and should take no more than 4-5 minutes.