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Well bled, well iced, let the fillets sit wrapped in plastic wrap for a day or two in the fridge, then sliced thinly and served raw. Amazing...
But cooked? I like to make a seafood stuffing with whatever looks good at the time (crab, scallops, leftover fish, etc) along with breadcrumbs, jalapeno, onion, and other goodies then make fluke rollups, baked in the oven till they flake easily.
Sauce can just be a drizzle of evoo or melted butter... good stuff.
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