Yogurt Cumin Fish Fillets Flounder Recipes

Steps:

• In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
• Heat oil in a large heavy skillet over medium-high heat.
• Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
• Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

Steps:

• Place flounder fillets in a small glass dish. Mix lemon juice, garlic, cumin, and paprika in a small bowl; pour over flounder fillets. Cover dish with plastic wrap and marinate flounder in refrigerator for 2 hours.
• Mix flour, dill weed, and cayenne pepper together on a piece of waxed paper.
• Beat egg and water together in a wide bowl.
• Heat oil in a large skillet over medium heat.
• Gently press the flounder fillets into the flour mixture to coat; shake to remove excess flour. Dip into the beaten egg to coat and immediately return to the flour mixture to coat.
• Fry flounder in hot oil until the fish flakes easily with a fork, about 5 minutes per side.

Steps:

• Arrange fish in a 9 X 13 inch baking dish that has been sprayed with non-stick cooking oil.
• Preheat oven to 450 degrees F.
• Bake uncovered for 4-5 minutes per 1/2" of thickness of the fish.
• Drain any liquid out of the baking dish.
• Mix remaining ingredients and pour over fish.
• Continue baking 1-2 minutes or until sauce is heated over the fish and the fish is done.

Steps:

• Pat flounder dry with paper towels and sprinkle with juice of half the lemon, one-half teaspoon of the cumin and the cayenne pepper. Set aside. Finely chop the lemon half that was juiced and reserve it.
• Preheat oven to 400 degrees.
• Heat half the oil in a skillet, add the onion and peppers and saute until tender. Add the garlic and stir in the reserved chopped lemon. Oil a baking dish that is at least 12 inches long.
• Arrange the flounder fillets, overlapping each other in the baking dish. Spread the vegetable mixture over and around the fish.
• Combine the remaining two tablespoons of olive oil with the remaining one-half teaspoon of cumin and the sherry vinegar and sprinkle over the fish. Bake 20 minutes.
• Just before serving sprinkle fish with the juice of the remaining half of the lemon and the parsley.

Steps:

• Sprinkle fish with juice of 1/2 lemon and let it marinate for 20 minutes.
• Coat fish in a combination of the corn meal and parmesan cheese.
• Blend sauce ingredients in a small bowl to serve along with the fish and set aside.
• In a non-stick skillet, add the oil and fry the fish on medium heat.
• Brown the fish for about 5 minutes per side and remove.
• Serve the sauce over the fish and garnish with lemon wedges.

Steps:

• Mix yogurt, cilantro and green onion in small bowl. Season with salt and pepper.
• Preheat oven to 500°F. Spray baking sheet with vegetable oil spray. Place in oven. Rub each side of each fish fillet with 1/4 teaspoon curry powder. Whisk egg whites in medium bowl until foamy. Place wheat germ on large sheet of waxed paper. Dip fish fillets into egg whites, then turn fillets in wheat germ, coating lightly. Place fish fillets on hot baking sheet. Sprinkle with salt and pepper. Bake until fish is opaque in center, about 8 minutes. Remove from oven; let stand 2 minutes. Transfer to platter. Serve yogurt sauce alongside.

Steps:

• To make the sauce, coarsely chop the cilantro and the parsley leaves. In a mortar and pestle, mash the garlic with a pinch of salt. Place the cilantro and parsley in a food processor fitted with the steel blade and process until finely chopped. Add the garlic, lemon juice, olive oil, about 1/2 teaspoon salt (or to taste), and the yogurt and process until the mixture is smooth and green. Transfer to a bowl.
• Preheat the oven to 300 degrees. Line a sheet pan with foil and oil the foil. Season the fish fillets with salt and pepper and lay on the foil. Place a pan of just boiled water on the floor of your oven and place the baking sheet with the fish in the oven on the middle rack. Bake 10 to 20 minutes, depending on the thickness of the fillets, until the fish is opaque on the surface and you can pull it apart with a fork.
• Remove the fish from the oven, transfer to plates or a platter, and spoon on the sauce. Garnish with lemon wedges and serve.