Pan-Seared Flounder with Lemon Caper Sauce [RECIPE]

When we lived in Massachusetts we got spoiled by the easy access to fresh, high-quality fish. After all, we lived in one of the busiest fishing ports in the country! But just because we live inland now doesn’t mean that we can’t still satisfy our craving for delicious seafood. Whether you have access to fish fresh off the dock or fillets from your grocer’s freezer section, this recipe produces mouthwatering results in a matter of minutes. Just remember that if your fish is frozen, you’ll need to remove it from any vacuum-sealed packaging before you defrost it. It can be thawed on a plate in the fridge overnight or in a bowl of cool water. If you use the latter method, just be sure to keep an eye on it so it isn’t out too long before cooking.