Sautéed Flounder Fillets with Watercress Sauce

When I visited Frank, some wonderful hand line-caught, or “gigged,” 2-pound flounders came in on the fish truck from Apalachicola. So we boned the fish and stuffed them with a mixture of chopped shrimp, crabmeat, watercress, lemon zest, chives, shallots, and Tabasco, all held together with buttered fresh white bread crumbs. They were the fish special that night at the Bar & Grill.