SHARECOMMENTMORE

Chef Mike Davis, Executive Chef and Owner of Terra in Columbia, is showing us how to prepare fresh, simple pan-seared South Carolina flounder:

Pan-seared flounder:
7-oz filet of flounder
Kosher salt
Fresh cracked pepper
1 tablespoon canola oil
Pat of butter

Pat the filet dry, and salt and pepper the flounder to taste. Warm the canola oil in the pan until it begins to smoke. Add the fish and sear on one sad until it's lightly browned and then flip and sear the other side until it's browned. Add a pat of butter at the end.