Chef notes
In East Hampton, there's a place called Bostwick's Chowder House, a casual seafood spot beloved by locals and visitors alike. Bobby Flay and I have been going there for years, and it's where I always end up taking friends who visit me on the East End. While I love everything on the menu (I'm looking at you, hot-buttered lobster roll!), I rarely pass up the fluke Milanese. The seafood out there is truly amazing, with fresh catch rolling in every day. If you've never tasted fresh fluke, you should seek it out-it's firm, mild and sweet. This recipe is inspired by my favorite dish at Bostwick's, but I swap out the fluke for the more accessible halibut. If you can find fresh fluke (or flounder), go for it. If not, you can also substitute sole, cod or haddock.
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