“One night I had a frightful dream in which I met my grandmother under the sea. She lived in a phosphorescent palace of many terraces, with gardens of strange leprous corals and grotesque brachiate efflorescences, and welcomed me with a warmth that may have been sardonic. She had changed - as those who take to the water change - and told me she had never died. Instead, she had gone to a spot her dead son had learned about, and had leaped to a realm whose wonders - destined for him as well - he had spurned with a smoking pistol. This was to be my realm, too - I could not escape it. I would never die, but would live with those who had lived since before man ever walked the earth.”
― H.P. Lovecraft, The Shadow Over Innsmouth
Flounders: the flounder is a bottom feeder and nature and evolution have given it eyes on one side of it's flat body so it is constantly looking upwards as it lays on the bottom of the sea. The flounder is often used as meal in America and I imagine else where for it's readiness and price of it's cheap meat. There are also fresh water flounders which are tiny in size and wouldn't make a good meal. Albeit they have the same physical look as a sea flounder despite there small size; about the size of a quarter.
Chili Cheese Flounder
Two flounder steaks
One can of golden hominy
Two pats of butter
Two cups of cheddar cheese
Chili Powder
Paprika
Seasoned Salt
Thaw the flounder, wrap all the ingredients in tin foil, season to taste. Place on grill at 350 degrees Fahrenheit with lid closed for 35 minutes. Enjoy!