BROILED FLOUNDER
My mom passed away before she could give me her recipe, but I think I got it close. It is a simple way to do a great fish, if your lucky enough to get a whole flounder.
Provided by Tread
Categories Creole
Time 15m
Yield 1 Fish, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat brolier on high.
- Score the fish in two or three spots on the dark side.
- Melt butter and worcestershire sauce with juce from half a lemon and garlic.
- Rub fish down with salt and pepper on both sides, depending on the size of your fish you might need more or less salt and pepper.
- Put fish under the broiler for 3 minuets.
- Slide the fish out of the broiler and paint it with butter and garlic sauce every minuet or so untill the fish is done. I follow this rule: if you can stick a toothpick into the widest part of the fish, then place the toothpick to your lips and the toothpick is warm, your fish is done.
- When fish is done drizzle with the juice from the other half of your lemon.
- I like putting the whole fish on the table and let everybody digin.
Nutrition Facts : Calories 114.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 725.1, Carbohydrate 3.4, Fiber 0.7, Sugar 0.8, Protein 0.5
FLAVORFUL FLOUNDER FOR THE OVEN
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray.
- Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets.
- Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets.
- Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 1 g, Cholesterol 81.9 mg, Fat 12.7 g, Fiber 0.1 g, Protein 23.5 g, SaturatedFat 5.4 g, Sodium 312.8 mg, Sugar 0.3 g
FLOUNDER FRANCAISE OR CHICKEN FRANCAISE
I love this tangy lemon flavored sauce. It's quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I'm a diabetic so I serve mine over spaghetti squash or zucchini. It's just perfect either way. You can use this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets.
Provided by Realtor by day
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
- Place the flour and all the seasonings in a plastic bag and shake to blend.
- Place the beaten eggs in a shallow dish.
- When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.
- Save 1 tablespoon of the flour mixture for the sauce.
- Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
- Remove from skillet, keep warm.
- Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
- To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.
FRENCH BROILED FLOUNDER
This is one of Elswet's mother's recipes. We don't know where Her mother got it, but she was known for being an expert experimental Kitchen Witch. ;) This goes great with Elswet's Jasmine Rice, Recipe#109059.
Provided by Pagan
Categories Creole
Time 2h15m
Yield 1 fish per person, 1 serving(s)
Number Of Ingredients 10
Steps:
- Sauce: Put all sauce ingredients [everything labeled "for sauce"] together in blender and blend until smooth and refrigerate for 2 hours to "cure" or thicken a bit.
- Prep: Score top of flounder in diamond pattern, dash carefully with lemon juice, add garlic, and sprinkle with the pinch of white pepper.
- Brush liberally with sauce and broil for 2 minutes, brushing once more. Return to broil for 2-4 more minutes or until fish is light and flaky when prodded gently with fork.
- You should have enough sauce for 8 fish, and therefore [depending on how many fish you're baking], will have sauce left over for salad, vegetable dip, etc.
Nutrition Facts : Calories 1569.9, Fat 111.6, SaturatedFat 15.8, Cholesterol 136.1, Sodium 1314.7, Carbohydrate 87.9, Fiber 0.6, Sugar 78.3, Protein 56.2
BROILED FLOUNDER (SO EASY!)
This is one of the easiest ways to prepare fish. We ate lots of flounder growning up. I say that tongue-in-cheek. We actually did eat lots of fish, but for some reason when she was really little my baby sister declared the only fish she liked was flounder. So whenever we had fish, no matter what kind it was, if somewhat asked what kind of fish it was we always answered, "Flounder (wink,wink)."
Provided by mailbelle
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Line a shallow baking pan with aluminum foil. Lightly brush foil with small amount of butter.
- Arrange fish fillets on foil. Brush fillets with remaining butter. Sprinkle Old Bay Seasoning on fillets.
- Broil five inches from heat 10 minutes or until fish flakes easily when tested with a fork. Squeeze lemon wedges over fillets.
FLOUNDER FRANCAISE
Steps:
- Combine all ingredients and mix well.
- In saucepan combine all ingredients. Bring to a boil and reduce by 1/2.
- Preheat Oven: 350 degrees. Dip fillets in batter and cook in a nonstick pan with a small amount of cooking spray. Cook on both sides until fillets are golden brown. Place fillets on oven pan and bake for 5 to 6 minutes. Saute shrimp with a small amount of butter, lemon juice and white wine. Place on top of fillets and serve topped with sweet lemon sauce.
LEMON MUSTARD BROILED FLOUNDER
Steps:
- 1. Place the butter in a small bowl and combine with the mustard, parsley, and lemon zest. Set aside.
- 2. Arrange the oven or broiler rack 4 inches from the heat. Preheat the broiler. Line 2 baking sheets with aluminum foil. Oil the foil lightly. Evenly space 4 flounder fillets on each of the baking sheets.
- 3. Spread about 1 1/2 teaspoons of the butter mixture atop each fish fillet. Broil for 4 to 5 minutes, or until the fish is lightly browned on top and just cooked through. Do not overcook.
- 4. Serve immediately, garnished with a flourish of clover sprouts and a lemon quarter.
BROILED FLOUNDER WITH HERBS & PAPRIKA RECIPE - (3.5/5)
Provided by Wewah
Number Of Ingredients 8
Steps:
- Lay the flounder fillets on a grill pan Combine the olive oil, lemon juice, basil, oregano, thyme, paprika, & garlic together. Brush the flounders with the mixture and broil for 6-8 minutes.
BROILED FLOUNDER WITH BUTTER AND WHITE WINE
Make and share this Broiled Flounder With Butter and White Wine recipe from Food.com.
Provided by Oolala
Categories Very Low Carbs
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place fillets in a Pryrex or other ovenproof baking dish.
- Mix the butter and wine and spoon over the fish.
- Sprinkle the fish with paprika and breadcrumbs.
- Broil for about 10 minutes or until fish is done. Check on it periodically. Crumbs should start to brown a little. (you can also bake it at 350 for about 25 minutes or until done.
- Serve with lemon wedges if you like.
Nutrition Facts : Calories 286, Fat 16.4, SaturatedFat 8.4, Cholesterol 140.5, Sodium 849.4, Carbohydrate 2.4, Fiber 0.1, Sugar 0.2, Protein 30.9
FLOUNDER FILLETS FRENCH STYLE
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 8 grams, Sodium 983 milligrams, Sugar 0 grams, TransFat 0 grams
BROILED FLOUNDER WITH BREAD CRUMB TOPPING
Categories Fish Broil Quick & Easy Mayonnaise Bell Pepper Gourmet
Yield Serves 2
Number Of Ingredients 7
Steps:
- In a heavy skillet cook onion, bell pepper, and garlic in oil over moderately low heat, stirring occasionally, until vegetables are softened and stir in bread crumbs and salt and pepper to taste.
- Preheat broiler.
- On a work surface arrange flounder skinned sides up and spread top with mayonnaise. Sprinkle flounder with bread crumb mixture and on oiled rack of a broiler pan broil about 6 inches from heat until cooked through, about 6 minutes.
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