Flounder:

Winter flounder produce both a white and a gray fillet from each fish, but both turn pure white when cooked, as will the fillets from the summer flounder. Flounder are a highly desirable food fish, renowned for their fine, tender, yet firm texture. The taste is very delicate, often described as sweet and nut-like. Fillets are the form typically prepared. Care must be taken not to overcook flounder for it is a very low-fat fish. As soon as the flesh turns white, it is done.

Greek Flounder

Crab-Stuffed Flounder