02-19-2004, 09:34 PM
[size 1][#000080]This thread will be for any and all Flounder recipies. Please feel free to add any recipies that you would like to share with the rest of us.[/#000080] [/size]
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02-19-2004, 09:34 PM
02-25-2004, 03:17 AM
I like these there goes my diet
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12-28-2004, 12:30 AM
[font "Arial"]Baked Whole Flounder with Asparagus and Mustard Sauce [/url][/font]
INGREDIENTS
1 headless cleaned flounder (1 3/4 to 2 1/4 lbs.) or whole flounder, with head and tail (2 1/2 to 3 lb.)
1 Tbsp. olive oil
Salt and pepper
2 Tbsp yellow cornmeal
1 1/4 pounds fresh asparagus, steamed
Chopped fresh parsley or chives and lemon slices for garnish
Mustard Sauce
1/4 cup sour cream
2 Tbsp. mayonnaise
2 tsp. coarse-grained mustard 1 tsp. Honey
INSTRUCTIONS
For the mustard sauce, combine all the ingredients and stir to mix well. Refrigerate until needed. Rinse fish with cold water and pat dry; set aside. Preheat oven to 350°F.Oil the white side of the fish with a little more than half the oil. Be sure to oil the fins and tail. lay fish, oiled side down, on a rimmed baking sheet. Brush remaining oil over top side of fish. Sprinkle fish with salt, pepper, and cornmeal. Bake, uncovered, until fish is opaque and flakes when tested with a fork along backbone, 30 to 40 minutes. While fish is baking, cook asparagus. Bone fish in pan, or lift fish from pan with 2 large spatulas and set on a carving board to bone. To bone at the table, transfer fish to a large serving platter, surround with asparagus and serve Mustard Sauce on the side. Garnish with chopped parsley and lemon slices
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INGREDIENTS
1 headless cleaned flounder (1 3/4 to 2 1/4 lbs.) or whole flounder, with head and tail (2 1/2 to 3 lb.)
1 Tbsp. olive oil
Salt and pepper
2 Tbsp yellow cornmeal
1 1/4 pounds fresh asparagus, steamed
Chopped fresh parsley or chives and lemon slices for garnish
Mustard Sauce
1/4 cup sour cream
2 Tbsp. mayonnaise
2 tsp. coarse-grained mustard 1 tsp. Honey
INSTRUCTIONS
For the mustard sauce, combine all the ingredients and stir to mix well. Refrigerate until needed. Rinse fish with cold water and pat dry; set aside. Preheat oven to 350°F.Oil the white side of the fish with a little more than half the oil. Be sure to oil the fins and tail. lay fish, oiled side down, on a rimmed baking sheet. Brush remaining oil over top side of fish. Sprinkle fish with salt, pepper, and cornmeal. Bake, uncovered, until fish is opaque and flakes when tested with a fork along backbone, 30 to 40 minutes. While fish is baking, cook asparagus. Bone fish in pan, or lift fish from pan with 2 large spatulas and set on a carving board to bone. To bone at the table, transfer fish to a large serving platter, surround with asparagus and serve Mustard Sauce on the side. Garnish with chopped parsley and lemon slices
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12-28-2004, 12:41 AM
[font "Arial"]Spicy Stuffed Flounder [/url][/font]
Servings: 2
Ingredients:
-1 lb. flounder
-1/4 cup minced onion
-4 Tbsp. margarine
-10-oz. imitation crab meat, cut into small pieces
-1/2 cup Stove Top brand One Step Stuffing Mix in a Can, preseasoned
-2 Tbsp parsley
-Dash of salt & pepper
For sauce:
-3 Tbsp. margarine
-3 Tbsp. flourDash salt
-1-1/4 cups milk
-1/4 cup dry white wine
-1 cup shredded cheddar cheese
-Paprika
Preparations: Thaw fish. To thaw quickly, partially defrost in microwave, then separate pieces under cold running water. Check each piece and remove any small bones. In saucepan, cook onions in margarine until tender but not brown. Add crab meat, Stove Top brand stuffing, parsley and salt and pepper. Stir to mix and remove from heat. Spoon stuffing mixture over fillets and wrap ends under, creating a "roll". Place seam side down in a rectangular baking dish.Tip: For fillet pieces that are too small to stuff, simply place close together in the baking dish and spread with crab stuffing, then top with additional pieces of fish.In a medium saucepan, melt margarine and stir in flour and salt. Add milk and wine and cook over medium to medium-high heat, stirring often, until thick. Pour sauce over fillets and bake uncovered at 400 degrees F, oven for 20-30 minutes or unit fish flakes easily with a fork. Sprinkly with shredded cheese and paprika if desired. Bake a few minutes longer until cheese is melted
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Servings: 2
Ingredients:
-1 lb. flounder
-1/4 cup minced onion
-4 Tbsp. margarine
-10-oz. imitation crab meat, cut into small pieces
-1/2 cup Stove Top brand One Step Stuffing Mix in a Can, preseasoned
-2 Tbsp parsley
-Dash of salt & pepper
For sauce:
-3 Tbsp. margarine
-3 Tbsp. flourDash salt
-1-1/4 cups milk
-1/4 cup dry white wine
-1 cup shredded cheddar cheese
-Paprika
Preparations: Thaw fish. To thaw quickly, partially defrost in microwave, then separate pieces under cold running water. Check each piece and remove any small bones. In saucepan, cook onions in margarine until tender but not brown. Add crab meat, Stove Top brand stuffing, parsley and salt and pepper. Stir to mix and remove from heat. Spoon stuffing mixture over fillets and wrap ends under, creating a "roll". Place seam side down in a rectangular baking dish.Tip: For fillet pieces that are too small to stuff, simply place close together in the baking dish and spread with crab stuffing, then top with additional pieces of fish.In a medium saucepan, melt margarine and stir in flour and salt. Add milk and wine and cook over medium to medium-high heat, stirring often, until thick. Pour sauce over fillets and bake uncovered at 400 degrees F, oven for 20-30 minutes or unit fish flakes easily with a fork. Sprinkly with shredded cheese and paprika if desired. Bake a few minutes longer until cheese is melted
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