Crispy Scored Flounder Recipe

Prepare and score

Pat the flounder fillets dry with paper towels. Using a sharp knife, make shallow parallel diagonal cuts about 1/4" deep across the skin side every 1/2" — this helps the fillet lay flat and crisps the skin. Season both sides lightly with kosher salt and black pepper.

Dust and heat pan

Place the flour in a shallow plate and lightly dredge the flesh and edges of each fillet, shaking off excess. Heat a large heavy skillet over medium-high heat until hot, then add the neutral oil and heat until shimmering but not smoking (about 1–2 minutes).

Pan-fry

Place fillets skin-side down, pressing gently with a spatula so the scored skin makes full contact. Cook 3–4 minutes undisturbed, until the skin is deeply golden and crisp and the edges are turning opaque. Flip carefully and add the butter; spoon the melted butter over the fish for 30–60 seconds until just cooked through (fish should flake easily and register ~125–130°F). Transfer to a warm plate and keep loosely tented.

Finish

Squeeze a little lemon over the fillets before serving. Keep warm while you plate the rest.

In a small saucepan set over medium heat, warm the olive oil. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes.

Add the apricot preserves, white wine vinegar, chicken stock, soy sauce, red pepper flakes, salt, and pepper. Stir and bring to a gentle simmer. Reduce heat to low and simmer 3–5 minutes, stirring occasionally, until the sauce is glossy and slightly reduced. Taste and adjust seasoning for acidity or salt. If too thick, add 1–2 tablespoons water or stock to loosen.

Remove from heat and keep warm. If you prefer a smoother sauce, blitz briefly with an immersion blender or strain to remove shallot bits.

Bring 4 cups water and 3/4 tsp kosher salt to a rolling simmer in a medium saucepan. Gradually whisk in the grits to prevent lumps.

Reduce heat to low and cook, uncovered or partially covered, stirring frequently to prevent sticking, until grits are thick and tender — 20–25 minutes for coarse grits (follow package if different).

Stir in the milk and butter until incorporated and creamy. Remove from heat and fold in the grated cheddar, black pepper, and adjust salt to taste. Keep warm, stirring occasionally to maintain creaminess.

In a large saute pan or Dutch oven over medium heat, add the olive oil and diced bacon (or brown the ham hock pieces). Cook until bacon is crisp and has rendered fat, about 4–5 minutes. If using ham hock, brown briefly and remove for later return to pot with stock.

Add the diced onion to the rendered fat and cook until softened, about 3 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add the chiffonade collard greens, chicken stock, apple cider vinegar, red pepper flakes, salt, and pepper. Stir to combine; the greens will wilt and reduce in volume. Cover and simmer on low 10–15 minutes until tender but still bright green. If using a ham hock, return it to the pot to infuse flavor while simmering. Taste and adjust seasoning. Remove any large pieces of ham hock before serving.

Spoon a generous portion of warm grits onto each plate, top with a portion of collard greens to one side. Place the crispy scored flounder fillet on top of the grits or alongside, skin-side up to show the crisped scoring.

Spoon the warm apricot shallot sauce over the flounder (or serve the sauce on the side) and garnish with chopped parsley and a lemon wedge. Serve immediately.