• 3 tablespoons vegetable oil, divided 
• 1 tablespoon capers, drained 
• 6 large spears asparagus, with bottom third of each spear peeled 
• 2 (5- to 6-ounce) flounder or other thin fish fillets (alternatives are sheepshead, snapper, or trout) 
• vegetable oil spray 
• ½ cup very finely grated Parmesan cheese 
• 2 tablespoons salted butter 
• 1 lemon, juiced
• 1 teaspoon minced parsley 
• 4 ounces jumbo lump crabmeat, picked through 

Parmesan Crusted Flounder with Crabmeat

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• ½ cup chopped celery
• ½ cup chopped green onions with tops
• 1 clove garlic, minced
• ¾ cup butter, in all
• 1½ cups moistened unseasoned croutons
• ½ pound crabmeat
• 2 tablespoons chopped parsley
• ½ pound shrimp, boiled and chopped
• 1 egg, slightly beaten
• salt, pepper, and cayenne pepper to taste
• 4 medium sized flounder, washed, scaled, with heads removed

Baked Stuffed Flounder

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• 2 skinless and boneless fillets of flounder or mild white-fleshed fish (about 6 ounces each)
• 1/4 cup onion, grated
• 1 teaspoon garlic, minced
• 1/4 teaspoon sugar
• kosher salt to taste
• 2 teaspoons all-purpose flour
• 4 teaspoons Cajun spice blend
• 2 tablespoons olive oil

Pan-Grilled Flounder With Cajun Spices

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• 4 tablespoons butter
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 1/4 cup  all-purpose flour
• 2 cups milk
• 8 ounce bottle clam juice
• 1/2 teaspoon dry basil
• 1/2 teaspoon dry thyme
• 1/2 teaspoon salt
• 1/2 teaspoon Tabasco pepper sauce
• 1 lb flounder fillets, cut into 1-inch pieces
• 2 cups cooked potatoes, cubed and peeled
• 17 ounce can whole-kernal corn, undrained

Vermilion Bay Fish Chowder

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