I would dredge pollock or turbot...or perhaps even cod in parm and fry....and I might use the same fish for baking in marinara sauce with mozzerella...but not flounder!! To me that's akin to making a long cooked stew with beef filet. After you put it into all that you would never be able to tell if you were eating flounder, turbot, pollock or cod. Just as a stew with beef filet would ne good so will the flounder seasoned with all sorts of strong flavors...but you sure won't be able to tell that it's flounder...nor would you say..Oh! Wow! you made this stew out of Fillet of beef! Linda C....who sits in land locked Iowa and would pay a lot for fresh from the ocean flounder....or blue fish, or lobster...or blue crab...or even mackrel!

This would have less than 1 TBL butter per serving & you might get by using less. I really like this one & have used other fish since I can't get flounder here: GULF COAST STUFFED FLOUNDER (serves 6) 4 TBL butter 2 TBL chopped green pepper 1/4 cup finely chopped onions 1 cup crabmeat, picked over well 1 tsp chopped parsley Salt & pepper to taste 1 TBL lemon juice Tabasco to taste Six 1 lb flounders, backbones removed In a saucepan heat the butter, add the green pepper & onions & cook until the onions are transparent. Add the crab, parsley, salt, pepper, lemon juice & Tabasco & mix well. Stuff the flounders loosely with the mixture & clese with skewers & string. Arrange the fish on a buttered baking pan & sprinkle w/salt & pepper. Broil slowly on both sides in a preheated broiler, basting frequenly with lemon juice & additional butter until golden.~~Craig Claiborne

I have a number of favourite "dinner party" recipes. One of my favourites is Chicken Breasts Perigord. They can be prepared earlier in the day and cooked later. Chicken Breasts Perigord Source: Lucy Waverman This flavorful and elegant chicken is stuffed with a combination of fresh and dried mushrooms. Because the breasts are stuffed under the skin, the stuffing moistens the chicken meat and keeps it juicy. Use either dried porcini or dried Chinese mushrooms; they have the most flavor. The sauce can be made ahead of time and the breasts stuffed a few hours before baking. 6 Dried mushrooms 1/2 cup boiling chicken broth 2 tablespoons butter 4 shallots 8 ounce fresh mushrooms finely chopped 1 teaspoon dried tarragon or basil 3 tablespoons fresh bread crumbs 1/3 cup whipping cream 3 Tablespoons finely chopped fresh parsley Salt and freshly ground pepper to taste 6 single boned chicken breasts, with skin on. Sauce 1/2 cup chopped onions 1/4 cup dry red wine 1/2 cup mushroom-soaking liquid 3 cups chicken stock 2 tablespoons port or Madeira 1 tablespoon cornstarch 1 tablespoon cold water salt and fresh ground pepper to taste. . 1. Soak the mushrooms in boiling chicken broth for 20 minutes. Drain the mushrooms, reserving the soaking liquid and the mushrooms separately.Chop the mushrooms. 2. Preheat the oven to 375°F 3. Heat the butter in a frying pan over medium-high heat. Add the shallots and dried and fresh mushrooms. Saute until all the liquid has evaporated, stirring occasionally, about 4 minutes. Stir in the basil or tarragon, bread crumbs, cream and parsley. cook until the cream has reduced and the filling is thick. Season with salt and pepper. 4. Divide the filling in six portions. with your fingertips, make a pocket between the skin and the flesh of each chicken breast. Stuff the filling under the skin of the chicken breasts. Season the breasts with salt and pepper and place in a buttered baking dish large enough to hold the breasts in one layer. 5. Bake for 30 or 40 minutes, basting occasionally, until the juices run clear. 6. To make the sauce, in a frying pan, combine the onions and wine. On high heat, bring to a boil and reduce until you have 1 tablespoon of liquid. 7. Pour in the mushroom liquid, reduce to 2 tablespoons and then add the chicken stock and continue to boil until the stock is reduced by half. Add the port and simmer for another 2 minutes, or until the sauce is smooth and strongly flavoured. 8. Combine the cornstarch and cold water and stir into the sauce, simmering until the sauce thickens slightly, about 2 minutes. Season with salt and pepper and add any juices from the chicken. To serve, pour the sauce over the chicken breasts. OPTION: I also add Green Peppercorns to the sauce. I only use dried Green Peppercorns, not brined.

Oh, my! Around here all the stores have fresh pomegranate juice. I thought you meant from fruit since the pomegranates are just coming ripe. :) I'm sure you could make pomegranate molasses from grenadine, too, which is just a thinner version of the same thing, if you can get the real kind (rather than chemical). Most liquor stores carry some version of it. Pomegranate molasses has the consistency of warm honey--good and thick, and globby, but pourable. More of a syrup. Like very warm molasses.