Flounder In Lemon And Wine Sauce Recipes

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.

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.

Steps:

• Place fillets in a shallow dish. Combine lemon juice and 1 Tablespoon wine; pour over fillets. Cover and chill at least 1 hour.
• Bring water to a boil; add shrimp, and return to a boil. Reduce heat and simmer, uncovered, 3 to 5 minutes or until shrimp are pink. Drain well and rinse with cold water. Peel and devein shrimp; set aside.
• Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in next 6 ingredients and the shrimp.
• Drain fillets; roll up. Place seam side down in a lightly greased baking dish; pour sauce over top. Bake, uncovered, at 375°F for 25 minutes or until fish flakes easily, basting occasionally with sauce. Yield: 2 servings.
• Southern Living.

Steps:

• LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
• Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
• Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
• FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
• In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
• SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

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.

Steps:

• mix breadcrumbs with salt and pepper in a shallow bowl.
• dredge flounder in crumbs, shake off excess.
• heat oil in saute pan, add fillets and saute until browned, aprox 2-3 mins per side.
• remove to a plate and keep warm.
• add wine, garlic, lemon juice, orange juice and rind, boil to thicken, 1-2 minutes.
• add scallions, remove from heat and swirl in butter.
• serve over fish,.
• garnish with chives.