Flounder Filets In Wine And Herb Sauce Recipes

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FLOUNDER IN LEMON AND WINE SAUCE

Make and share this Flounder in Lemon and Wine sauce recipe from Food.com.

Provided by Peter Pan

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12



Flounder in Lemon and Wine sauce image

Steps:

  • Mix bread crumbs, salt and pepper in a shallow bowl.
  • Dredge fish fillets in the crumbs mixture, shake off any excess.
  • Heat olive oil in a non-stick skillet large enough to accommodate 4 fillets in single layer.
  • Add the flounder fillets to the skillet and saute them until done, about 2 to 3 minutes on each side.
  • Transfer the fish to a large serving plate, cover to keep warm.
  • Add wine, garlic, lemon juice and orange juice to the pan, stir to mix for about 1 minute or until the sauce is thicken.
  • Add green onion and butter and quickly remove from heat.
  • Pour sauce over fish, garnish with chopped chives and serve immediately with steamed rice and your favorite steamed vegetable.

1/4 cup dried breadcrumbs
4 (6 ounce) flounder fillets
2 tablespoons olive oil
1/4 cup dry white wine
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 tablespoon orange juice
2 stalks green onions, chopped
1 teaspoon butter
2 tablespoons fresh chives, chopped
salt, to taste
fresh ground black pepper, to taste

FLOUNDER FILLETS IN A BEURRE BLANC SAUCE

Provided by Robert Farrar Capon

Categories     dinner, pastas, main course

Time 20m

Yield 2 servings

Number Of Ingredients 12



Flounder Fillets in a Beurre Blanc Sauce image

Steps:

  • Preheat oven to low. Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides. Shake off excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning once, until golden brown on both sides (about 2 minutes). Remove fillets to dinner plates and keep warm in the oven.
  • Pour off any remaining clarified butter or oil from the skillet, add the wine, lemon juice and shallots and boil hard over high heat until reduced to about 1/8 cup. Add the cream and boil until reduced once again to about 1/4 cup. Lower the heat and vigorously whisk in the unsalted butter bit by bit, incorporating each piece almost completely before adding the next. As the last piece disappears, remove the pan from the heat. Do not boil the sauce after all the butter is in. 3.
  • Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.

Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 27 grams, Carbohydrate 49 grams, Fat 85 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 51 grams, Sodium 1186 milligrams, Sugar 3 grams, TransFat 2 grams

1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon white pepper
2 small or 1 large flounder fillet
4 tablespoons clarified butter, or oil
1/2 cup dry white wine
2 tablespoons lemon juice
2 tablespoons chopped shallots or onion
3 tablespoons heavy cream
8 tablespoons (1 stick) cold, unsalted regular butter, cut up
Salt, white pepper and cayenne, as desired
1 1/2 cups chopped cooked pasta, or cooked orzo

FLOUNDER MEDITERRANEAN

Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable.

Provided by Martin Kaplan

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13



Flounder Mediterranean image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
  • Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
  • Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
  • Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

Nutrition Facts : Calories 281.6 calories, Carbohydrate 8.2 g, Cholesterol 63.5 mg, Fat 15.4 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 2.7 g, Sodium 777.5 mg, Sugar 2.9 g

5 roma (plum) tomatoes
2 tablespoons extra virgin olive oil
½ Spanish onion, chopped
2 cloves garlic, chopped
1 pinch Italian seasoning
24 kalamata olives, pitted and chopped
¼ cup white wine
¼ cup capers
1 teaspoon fresh lemon juice
6 leaves fresh basil, chopped
3 tablespoons freshly grated Parmesan cheese
1 pound flounder fillets
6 leaves fresh basil, torn

FLOUNDER WITH HERB BLOSSOM BUTTER

Herb blossom butter sounds fancy, but it's really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon or trout. If you have no access to flowering herbs, simply use chives, thyme and dill instead to make a plain herb butter. Look for herb blossoms at farmers markets or buy a couple of blooming potted herb plants, or ask a friend with a vegetable garden. Edible flowers and all sorts of herb blossoms are also available online.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17



Flounder With Herb Blossom Butter image

Steps:

  • Make the herb blossom butter: Put butter in a bowl. Add chives, chive blossoms, dill, thyme blossoms, mustard blossoms if using, Dijon mustard, whole-grain mustard, lemon zest and lemon juice. Add a big pinch of salt and black pepper. Mix well with a fork until well combined. With wet hands, form butter into a log shape, then wrap and chill. Bring to cool room temperature to serve.
  • Prepare the fish: Put flour in a low bowl or pie plate and season with salt, pepper and cayenne.
  • Season fish on both sides with salt and pepper. Dip each fillet in seasoned flour on both sides, shaking off excess, and transfer to a large plate.
  • Put 2 large skillets over medium-high heat and film bottoms with oil. When oil is hot, carefully place 2 fillets in each pan. (Alternatively, work in batches with 1 pan.)
  • Reduce heat to medium and cook for 2 to 3 minutes, until fish is nicely browned on one side. Flip fillets with a spatula and cook for 2 minutes more, until fish flakes easily when probed.
  • Transfer fish to warm platter or individual warmed plates. With a paring knife, cut herb butter into 8 thin slices and lay 2 slices atop each fillet. Sprinkle with extra herb blossoms, if you wish, and serve immediately.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 34 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 16 grams, Sodium 567 milligrams, Sugar 0 grams, TransFat 1 gram

1/4 pound unsalted butter, softened
2 teaspoons thinly sliced chives
1 chive blossom, pulled apart into tiny florets (or use an additional teaspoon thinly sliced chives)
2 teaspoons chopped dill
1 teaspoon thyme blossoms, roughly chopped or crumbled (or use chopped thyme leaves)
1 tablespoon mustard blossoms, snipped from flowering mustard greens (optional)
1 teaspoon Dijon mustard
1 teaspoon whole-grain French mustard
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
Salt and pepper to taste
1 cup all-purpose flour
Salt and pepper to taste
Pinch cayenne
4 flounder fillets, about 1 1/2 pounds total
2 tablespoons olive oil or vegetable oil
Extra herb blossoms, for garnish (optional)

FLOUNDER WITH WHITE WINE SAUCE

Found in the magazine DeenBros Good Cooking. I am going to try this in the oven and bake it...what a simple and easy clean-up. Of course, it would take longer to bake (for the cooking time).

Provided by mama smurf

Categories     Very Low Carbs

Time 11m

Yield 4 serving(s)

Number Of Ingredients 8



Flounder With White Wine Sauce image

Steps:

  • Preheat grill to medium-high heat. Cut 4 pieces of aluminum foil twice the size of each fillet. Place each fillet on a piece of foil. Sprinkle fish evenly with salt and pepper. Top each with 1 tablespoon wine, 1 tablespoon butter, 2 teaspoons lemon juice, 1 teaspoon capers, and 1 teaspoon parsley. Wrap fish in foil Grill for 6 to minutes or until fish flakes easily when tested with a fork.

4 flounder fillets
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup white wine, divided
1/4 cup butter, divided
8 teaspoons lemon juice, divided
4 teaspoons capers, divided
4 teaspoons chopped fresh parsley, divided

FILLET OF FLOUNDER IN WINE SAUCE

Make and share this Fillet of Flounder in Wine Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8



Fillet of Flounder in Wine Sauce image

Steps:

  • Melt butter in a saucepan over low heat; add in flour and stir constantly until smooth.
  • Add soup and wine; stir constantly until thickened.
  • Add in cheese, parsley, and salt/pepper to taste.
  • Place fish fillets in a lightly greased 13x9 inch baking dish.
  • Pour sauce over fish fillets.
  • Sprinkle a little more parmesan cheese over the top if desired.
  • Bake, uncovered, at 375° for 30 minutes.

Nutrition Facts : Calories 318.3, Fat 15.6, SaturatedFat 7.5, Cholesterol 80.6, Sodium 705.7, Carbohydrate 10.8, Fiber 0.2, Sugar 1.6, Protein 24.8

3 tablespoons butter or 3 tablespoons margarine
3 tablespoons all-purpose flour
1 (10 3/4 ounce) can cream of mushroom soup
3/4 cup dry white wine
3 tablespoons grated parmesan cheese
2 tablespoons chopped fresh parsley
salt and pepper
1 lb flounder fillets

FLOUNDER FILLET IN HERB SAUCE

Make and share this Flounder Fillet In Herb Sauce recipe from Food.com.

Provided by Bev I Am

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11



Flounder Fillet In Herb Sauce image

Steps:

  • Preheat oven to 375.
  • Saute celery and onion in butter until tender.
  • Add remaining ingredients, except fish, and mix well.
  • Pour into a shallow 10x16" casserole.
  • Lay fish fillets in the sauce, spooning some over fish.
  • Bake for 20-25 minutes.

Nutrition Facts : Calories 296.5, Fat 21, SaturatedFat 10.3, Cholesterol 68.4, Sodium 837.3, Carbohydrate 9.8, Fiber 0.5, Sugar 2.2, Protein 17.5

4 celery ribs, chopped fine
2 teaspoons onions, minced
3 tablespoons butter or 3 tablespoons margarine
2 teaspoons dill (or to taste)
1/2 teaspoon tarragon
1 cup sour cream
2 1/2 cups condensed mushroom soup
1 teaspoon parsley
2 teaspoons Dijon mustard
salt and pepper
16 ounces frozen flounder fillets, thawed (or use fresh)

BAKED FLOUNDER FILLETS IN LEMON-SOY VINAIGRETTE

An easy Baked Flounder Fillets recipe that can be prepared in 45 minutes or less.

Categories     Citrus     Fish     Bake     Low Carb     Kid-Friendly     Quick & Easy     Low Cal     Summer     Healthy     Gourmet     Small Plates

Yield Serves 2

Number Of Ingredients 7



Baked Flounder Fillets in Lemon-Soy Vinaigrette image

Steps:

  • Preheat oven to 450°F.
  • Arrange fillets in a ceramic or glass baking dish just large enough to hold them in one layer. Mince garlic and in a small bowl combine with lemon juice, soy sauce, sugar, and salt. Whisk in oil until emulsified and pour vinaigrette over fish.
  • Bake fish in middle of oven until just cooked through and no longer translucent, 5 to 7 minutes.

two 6-ounce flounder fillets
1 garlic clove
2 tablespoons fresh lemon juice
2 teaspoons soy sauce
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons olive oil

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