Halibut, which is a type of flounder, is a firm-fleshed white fish that's often cooked in a bright and buttery lemon sauce. But, developer Kara Barrett feels that it's good to explore other flavor ...

Instead, buy flounder from March to November. To cook whole flounders, trim away the fins, head and blood-line, then grill or bake whole with citrus, herbs and butter as you would cook turbot.