Buttermilk-soaked flounder dipped in a cornmeal/flour mixture, pan-fried to perfection, and served with a lemon dill tartar sauce. Accompanied by roasted broccoli and a grilled corn and avocado salad with pinto beans, vidalia onions, cherry tomatoes, peppers, cilantro, and lime juice.

Note: Flounder pictured with Beau summer slaw and corn.