I threw this together a couple nights ago in an Absinthe induced fit of Bohemian inspiration.  (yes, I did bring a bottle back from the Czech Republic, shhhh)  Anyway, I didn't have the presence of mind to take a picture, but the flavor was unbelievable and I wanted to jot the process down before I forgot.  I really want to make this again and hone it.

(Quantities very approximate)

2 Tbsp minced ginger
1 cup Sliced Onions
1 cup Sliced White Mushrooms
Veg oil
1 Orange Cut 2 or 3 Slices off
1 or 2 Flounder Filets
2 Ounces Cointreau
Butter Salt and Pepper to taste

Oven to 400F

In a large oven proof skillet, sauté onion mushrooms and ginger briefly (until mushrooms just start to soften).  Move the vegetables to the edges of the pan and add the flounder to the center.  Salt and pepper everything.  Put a couple orange slices on top of the fish.  Squeeze the remainder of the orange into the pan and transfer to the oven for 5-6 minutes.  Remove from oven and transfer fish to warmed plate(s).  Turn burner to high.  Add cointreau away from flame.  Return to flame tilting slightly to flambé the skillet.  Turn off heat.  Stir in a couple tablespoons of butter.  Pour vegetables and sauce over fish.

This will be a short one.  Why?  Because I was working on a well thought-out interesting entry on this meal last night, I fell asleep in the midst of said entry, and it was gone when I woke up.  Ugger. 

I would have scrapped the entry altogether, but this was a nice recipe that's fun to eat, and I'd like to keep a reference to it around for the future.  Here it is at Epicurious.  I pretty much followed it exactly.