Flounderfilletsgrilledinfoilwithanasiantouch Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
• Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

Steps:

• Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking spray. Top with fillets., In a large saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.

Steps:

• Brush each skinned filet on both sides with olive oil.
• Dust BOTH sides with cyanine pepper, smoked paprika and sea salt to taste.
• Place the filets in a fish basket.
• Put the basket on a PRE HEATED, HOT grill.
• Cooking times will depend on the thickness of the fish.
• For a 1/2 inch filet, I use 90 seconds per side, then repeat for a total time of 6 minutes and the edges just turning golden.
• Don't wait till the flesh flakes or it's over cooked and will probably be dry.
• Enjoy with your favorite sides!

Steps:

• Sprinkle flounder fillets on both sides with salt and pepper.
• Dip pieces in flour to coat on both sides. Shake off excess. Beat egg with the water. Dip flour-coated pieces in egg to coat well and then in bread crumbs. Pat fillets on both sides with the flat side of a knife to make the crumbs adhere.
• Heat oil in a skillet and add a few fillets in one layer. Cook 1 to 1 1/2 minutes on one side, or until golden brown. Turn and cook about 1 minute on the other side until golden brown.
• As the pieces are cooked, transfer them to a warm platter. Continue cooking, adding a little more oil as necessary, until fillets are cooked on both sides.
• Pour off oil from skillet and add butter. Cook until it is lightly browned. Add lemon juice and pour the sauce over the fish.

Steps:

• Place the fillets on a flat surface and sprinkle with salt and pepper.
• Break the egg into a shallow wide dish and add salt, pepper and water. Beat well to blend.
• Spoon the flour onto a flat dish.
• Dip the fillets in the flour. Coat well on all sides, but shake off excess flour.
• Dip the fillets in the egg mixture to coat well on all sides. Drain off excess egg mixture.
• Heat enough oil in a skillet to coat the bottom lightly. Add a few pieces of fish at one time in a single layer without crowding. Let cook about 1 1/2 minutes or until golden brown on one side. Turn the pieces carefully and cook on the second side about one minute or until golden brown. Carefully transfer the pieces to a warm serving platter.
• Continue cooking the fish a few pieces at a time, adding more oil as necessary.
• Wipe the skillet and add the butter. Cook until the butter is melted and starts to brown. Add the lemon juice. Pour the butter over the fish. Sprinkle with parsley and serve.

Steps:

• Preheat oven 350 degrees F. Place fillet on top 1 1/2 Tbsp. of butter on foil cut into chunks.
• Evenly spread garlic over fillet. Season lightly with oregano then paprika, Place remaining butter on top of fillet also cut in chunks. Fold foil into packet around fillets, separately if necessary.
• Bake 20 minutes or until fish is done.

Steps:

• Preheat grill to 350-400.
• Place a large piece of heavy duty foil on a work surface.
• Place fish on foil and drizzle with olive oil spreading to coat both side of fish place in the center of the foil.
• Top with the ginger, garlic and pepper.
• Sprinkle with pepper.
• Sprinkle the wine, scallions, seasme seeds and soy on top.
• Bring sides of foil up and seal.
• Place on grill on indirect heat.
• Cook and let steam for 10-15 minutes depending on thickness and heat of grill.
• Plate and drizzle with hoisin sauce.