Here are a couple more recipes that you may enjoy. 
 
 

Filet of Flounder in Nutmeg Sauce

1/3 cup flour  
pinch of salt 
1/8 teaspoon of cayenne pepper 
1 1/2 lbs filet of flounder 
2 tablespoons vegetable oil 
1 shallot minced 
1 cup white wine 
juice of one lemon 
6 to 8 tablespoons of unsalted butter 
1/2 teaspoon or more of grated nutmeg 
 
 
 
 
 
 

 Mix the flounder with 1/2 teaspoon of nutmeg, salt,cayenne, and dredge the flounder in it. 
Heat the oil in a heavy skillet until very hot.  Sautee the flounder on both sides, two or three minutes per side depending on thickness.  When the filet flakes as it is pressed, remove it to a heated platter. 
Add the shallot to the pan, and sautee for about one minute.  Add the wine and lemon juice and a pinch more of nutmeg.  Reduce from the to incorporate the last tablespoon.  If the sauce should become too thick, add a little more wine or  
stop adding butter.  Reseason with salt and pepper.  Pour over flounder fillets.  
Yield 4 Servings
Bacardi Rum Cake

1 cup chopped pecans or walnuts 
1 - 18 1/2 oz package yellow cake mix 
1- 3 3/4 oz package Jell-O vanilla instant pudding and pie filling 
4 eggs 
1/2 cup cold water 
1/2 Wesson Oil 
1/2 cup Bacardi dark rum(80 proof) 
Glaze 
1/4 lb butter 
1/4 cup water 
1 cup granulated sugar 
1/2 cup Bacardi dark rum

 Preheat oven 350F 
Grease and flour 10" or 12 cup Bundt pan 
Sprinkle nuts over bottom of pan. 
Mix all cake ingredients together.  Pour batter over nuts.  Bake 1 hour. 
Cool and smooth glaze over cake. 

Glaze - Melt butter in saucepan.  Stir in water 
and sugar.  Boil 5 minutes, stirring constantly.  Remove from heat.  Stir in rum. 
Smooth over cake.