Twice a month we take a look at local restaurants, farms and farmers markets featured on episodes of UNC-TV’s Flavor, NC. This week, we highlight the first episode of season two, in which hostess Lisa Prince travels to the coastal town of Beaufort to take a lesson in flounder gigging from Walking Fish CSF, learn a few tips for picking a fresh flounder filets at Fishtowne Seafood and try her hand at a few flounder recipes with Chef James Clarkson of Clawson’s 1905 and Aqua restaurants.
“Hang out the ‘gone fishing’ sign, we’re headed to the coast on the hunt for flounder,” Lisa tells viewers in the intro. In this episode, she takes a lesson in flounder gigging from Lin Chestnut of Walking Fish CSF. Chestnut heads out every night from May until the chill of fall sets in on the search for flounder. He uses a multi-pronged spear to catch flounder laying in shallow water of Core Sound. Under illuminated lights from the boat, the flounder are easier to see.
After night fishing, Lisa visits Fishtowne Seafood and learns what to look for when picking a fresh flounder fillet. Tips include a pleasant smell, stored on ice, clear eyes and red gills.
Lisa finishes her trip to Beaufort with a stop in the kitchen to learn a few flounder recipes from Chef Clarkson of Clawson’s 1905 and Aqua restaurants. Below is Clarkson’s recipe for grilled flounder with tomato basil sauce.
- 6 ounces flounder filet
- olive oil
- 1 ounce fresh basil, chopped
- ½ ounce lemon juice
- 1 tablespoon chopped garlic
- 1 ounce green onions, sliced
- 4-6 cherry tomatoes, halved
- salt and pepper to taste
Brush flounder with olive oil, then season with salt and pepper. Sprinkle lightly with seafood breader if desired. Grill flounder for approximately three minutes per side, depending on thickness. While flounder grills, toss together olive oil, tomatoes, garlic, fresh basil and green onion and season with salt and pepper. Serve tomato basil mixture over grilled flounder filets.