Flounder Recipes
Flounder, also known as Sole, has been the star of classical Continental menus for decades. The finest Flounder in the world comes from Alaska’s clear, cold waters. Varieties include: Dover, Rex, Rock, Flathead and Yellowfin. Delicate, moist and tender Flounder fillets are best cooked by poaching, steaming, sautéing or microwaving. Flounder should be handled gently from pan to plate, where it provides excellent plate coverage. Classical preparations once included topping Flounder fillets with rich sauces. Today, take advantage of Flounder’s low-calorie count and bring it to menus with mildly flavored light sauces, reductions of citrus or herbs or fragrant fruit salsas.
Flounder Amandine
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Ingredients: |
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Directions:
Sprinkle Flounder Fillets with 1 tablespoon lemon juice, salt and pepper.
In large non-stick skillet over medium-high heat, melt 2 tablespoons butter. Place seasoned flounder fillets in skillet. Cook 4 to 5 minutes turning once. Remove from skillet and place on serving platter; keep warm.
To skillet, melt remaining 1 tablespoon butter and add almonds. Cook 2 to 3 minutes, stirring until golden brown. Stir in remaining 2 tablespoons lemon juice and parsley over almond mixture and over cooked flounder fillets.
Prep Time: 5 minutes
Cook Time: 10 minutes
Baked Flounder With Cheese
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Ingredients: |
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Directions:
Place flounder on greased foil on cookie sheet. Turn up edges all around so juices do not run over. Pour lemon juice over fish. Combine rest of ingredients, set aside. Bake fish for 6 to 8 minutes in 450 degree oven until fish flakes with a fork. Remove from oven. Gently spread cheese mixture on top of fish. Put back in oven and broil just until cheese has melted and topping is golden brown.
Makes 5-6 servings.
