A great seafood recipe for spring, or really any time with Chef Jared Tees from 18 Steak. Flounder Meuniere…. Skinless Flounder Filet / Saute in 1/2 Olive Oil – 1/2 Butter mixture — 2-3 minutes per side. Add pecans or almonds or both to pan sauce, and squeeze 1/2 lemon over each filet. Plate with parsley and pan sauce. Serve a hot bacon potato salad as a side, and drink a nice, crisp Chablis. Enjoy!