For a fresh take on flounder, Phyllis Schmalz, Kansas City, Kansas, came up with an oven-baked, lightly breaded fillet teamed with tarragon tartar sauce. Lake perch, tilapia, sole and orange roughy work just as well in her recipe.
Guests say this salad is crisp, delicious, different and surprising! That's because of the unusual combination of ingredients, including sauerkraut, apple, onion and dill pickles. See if you agree.
-Debbie Terenzini, Lusby, Maryland