02-19-2004, 09:35 PM
Broiled Flounder with Dijon Sauce
4 skinless, boneless flounder fillets (about 1-1/2 pounds)
1/2 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons Dijon mustard
2 tablespoons chopped chives
4 lime wedges
Preheat the broiler.
Arrange the fillets on a baking sheet or in a baking dish and sprinkle them with pepper, then brush with olive oil.
Using a pastry brush, spread the mustard evenly over the fish.
Put the fillets into the broiler, about 3 inches from the source of heat. Broil for about 2 minutes, or until golden brown.
Serve sprinkled with chives and with a wedge of lemon each.
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4 skinless, boneless flounder fillets (about 1-1/2 pounds)
1/2 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons Dijon mustard
2 tablespoons chopped chives
4 lime wedges
Preheat the broiler.
Arrange the fillets on a baking sheet or in a baking dish and sprinkle them with pepper, then brush with olive oil.
Using a pastry brush, spread the mustard evenly over the fish.
Put the fillets into the broiler, about 3 inches from the source of heat. Broil for about 2 minutes, or until golden brown.
Serve sprinkled with chives and with a wedge of lemon each.
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