DIRECTIONS
In a small bowl, combine the sugar and lime juice and stir until the sugar has dissolved.
Add the fish and jalapeno.
Set aside.
Trim the scallions and cut them into 2 inch long pieces.
Quarter the white and light green pieces lengthwise; leave the dark green pieces whole.
Cut the dill into 2 inch long pieces.
Pat the fish dry with paper towels.
Sprinkle the ginger, turmeric, 1/4 tsp. salt and a few grinds of black pepper all over the fillets.
Heat the oil in a 10-inch nonstick skillet over medium-high heat.
Add the flounder; cook, flipping once, until just firm and opaque in the center of the thickest part, about 4 minutes.
Transfer to serving plates.
Add the scallions to the pan, cook, stirring frequently until they just about start to wilt.
Add dill; continue to cook until it has wilted slightly.
Pile the scallions and dill over the flounder and serve the sauce on the side for drizzling.
Serves 2.