NUT-CRUSTED FLOUNDER RECIPE
Go nuts for our Nut-Crusted Flounder Recipe! A delicious, better-for-you choice, this filet of flounder recipe is ready in less than 20 minutes.
Provided by My Food and Family
Categories Home
Time 17m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Mix mayonnaise, mustard, garlic powder and pepper until blended.
- Place fish in single layer on baking sheet sprayed with cooking spray; spread with mayonnaise mixture. Sprinkle with chopped nut mix.
- Bake 10 to 12 min. or until fish flakes easily with fork.
Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 16 g
FLOUNDER MILANESE
Steps:
- Preheat the oven to 250 degrees F and place a sheet pan in the oven.
- Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
FLOUNDER FRANCESE WITH TOASTED ALMONDS, LEMON AND CAPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toast almonds over moderate heat and reserve.
- Preheat a large nonstick skillet over medium to medium high heat. Season the fish with salt and pepper. Beat eggs with cream. Add 2 tablespoons extra-virgin olive oil to the skillet, 2 turns of the pan then add 2 tablespoons butter, cut into small pieces. Dip the fish into the eggs and cook on both sides until just golden, 5 to 6 minutes total. Transfer fish to a plate and cover with loose a foil tent to retain heat.
- Add wine to the pan and reduce by half, 1 minute, then add 1 tablespoon butter and a handful of parsley to the pan. Stir in the lemon juice and zest and the capers. Turn off heat. Pour sauce over fish and top with sliced almonds.
- Return skillet to heat. Add remaining 2 tablespoons extra-virgin olive oil, 2 more turns of the pan. Add chopped garlic and let it speak by coming to a sizzle. Wilt in spinach, turning to coat in extra-virgin olive oil and season with salt, pepper and nutmeg. Serve spinach alongside flounder.
FISH ALMONDINE
From when I was expecting my first baby, Alex, to well past the birth of my second child, Paige, I used to meet my grandmother, Ga-Ga, at Luby's Cafeteria in my hometown for lunch on an almost monthly basis. Luby's had a mega-long (it seemed like a football field, but probably wasn't quite) serving line of prefilled small plates holding such comfort foods as Jell-O salad, macaroni and cheese, Salisbury steak, fried chicken, mashed potatoes, and slices of pie as far as the eye could see. But for me, the single most memorable dish at Luby's was their gloriously consistent Fish Almondine. No matter which seventeen sides I selected (okay, sometimes it was eighteen), Fish Almondine was always the main course for me. This is my best attempt to re-create the Luby's magic. (I love and miss you, Ga-Ga.)
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the panko and almonds. Drizzle in the melted butter and toss until well combined.
- Add the parsley and toss it in . . .
- Then stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Put the flour in a shallow dish and add a pinch each of salt and pepper. Stir to combine.
- Dredge both sides of the fish in the flour, shaking off any excess.
- Spread a generous tablespoon of mayonnaise over each piece of fish . . .
- And sprinkle the crumb mixture on top, pressing lightly to make sure it sticks.
- Bake until the crumbs are golden and the fish is flaky, 16 to 18 minutes. Squeeze the lemon juice on top and serve.
ALMOND FLOUNDER RECIPE RECIPE - (4/5)
Provided by rpanzano
Number Of Ingredients 10
Steps:
- •1. Whisk the ground almonds, flour, and zest together and season with salt and pepper. •2. Pat the fish fillets dry. Set up the fish, the egg yolk, and the ground almonds assembly line fashion. •3. Using a pastry brush, lightly coat one side of each fillet with a little of the beaten egg yolk. Coat the side that previously had skin. Dip the coated side of each fillet into the nut mixture. •4. Place a large nonstick skillet over medium heat. Add 1 tablespoon of the butter and a small pinch of salt, if your butter isn't salted, and cook the butter until it turns light brown, about 3 minutes. Slip the fillets into the skillet, nut side down, without crowding the skillet. Reduce the heat and cook until the coating is golden and the fish is cooked halfway through, 3 minutes or so. Season the exposed side of each fillet with salt and pepper, add another 1/2 tablespoon cold butter to the pan, and very gently turn the fillets. Cook, spooning some of the browned butter over the fillets once or twice, until the fish is opaque throughout, about 2 minutes more. If it looks like the pan is dry, add a little more butter. •5. Give each flounder fillet a squirt of lemon juice, then scatter over some toasted almonds and parsley. Have more lemon wedges at the table so you can give the fish another squeeze or two if needed.
FLOUNDER WITH BANANAS, ALMONDS AND RUM
A requested favorite served at the Black Dog restaurant on Martha's Vineyard. This is a fun, tropical combination of ingredients and flavors. It's pretty healthy, too. Enjoy!
Provided by LifeIsGood
Categories Tropical Fruits
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Warm oven to 200 degrees F. or lowest setting - to keep fish warm.
- Mix the flour with the salt and pepper on a large plate.
- Dredge the flounder in the flour, shake off excess, and dip in the beaten egg.
- Combine the butter and oil in a large saute pan and put over med-high heat.
- Add the flounder fillets and saute quickly, about 2-3 minutes per side.
- Remove from the pan and set aside in a warm oven.
- To the same pan, add the almonds and saute briefly, then add banana slices.
- Hold pan away from the heat (very important so it doesn't flame) and add rum. * Never pour rum directly from the bottle into a hot pan, since it is highly flamable.
- Return the pan to heat.
- Add the butter and nutmeg - adjust seasoning.
- Cook briefly and pour sauce over the flounder.
- Enjoy!
SOLE ALMONDINE
Steps:
- Set a large nonstick saute pan over medium heat. Add the almonds and toast until golden brown, about 5 to 7 minutes. Season with salt and set aside.
- Return the pan to medium heat (if you have 2 pans you can work simultaneously at this point, i.e. 2 fillets per pan) and add a 2-count of olive oil and 1 tablespoon of butter to each pan.
- Put the flour in a shallow dish and season with salt and pepper, to taste. In another shallow dish, whisk together the eggs and milk and season with salt and pepper, to taste. Dredge the fillets in the seasoned flour, then dip them into the egg mixture. Allow some of the excess egg to drain off, then add them to the hot pan. Cook 2 pieces at a time. Fry for 1 1/2 to 2 minutes, then carefully turn the fish over to cook the other side. With a spoon, baste the fillets with the butter sauce. Repeat basting to ensure the fish remains moist. Once the other side is cooked (about 30 seconds) carefully remove the fillets from the pan to a serving platter. Repeat with remaining 2 fillets and a 2-count of oil and 1 tablespoon of butter. Once the fillets have been removed the pan, add the chopped shallots and gently saute over low heat until translucent, about 1 minute. Deglaze the pan with the white wine and finish with the lemon juice. Swirl in the remaining 2 tablespoons of butter. Add the parsley and season, to taste, with salt and pepper. To serve, spoon the sauce over the top of the fillets and sprinkle generously with the toasted almonds.
TILAPIA (SOLE OR FLOUNDER) WITH CAPERS AND ALMONDS
Make and share this Tilapia (Sole or Flounder) with Capers and Almonds recipe from Food.com.
Provided by MrsEl
Categories Tilapia
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour, salt and pepper.
- Coat fish in flour mixture, shaking off the excess.
- In a large nonstick skillet, melt 1 1/2 tsp butter in 1 tsp of the oil.
- Cook the filets in batches over medium heat 3 to 4 minutes per side or until golden crisp; turning once.
- Transfer to a plate and cover with foil to keep warm.
- Repeat for each batch adding additional oil and butter as needed.
- Add remining 1 Tbsp butter and the almonds to skillet.
- Cook 2 minutes or until golden.
- Add capers and lemon juice cooking 1 minute or until heated through.
- Pour sauce over fish and serve immediately.
- (I like a lot of flavor and would double sauce if serving 4.).
Nutrition Facts : Calories 500.6, Fat 17.5, SaturatedFat 6.1, Cholesterol 145, Sodium 585, Carbohydrate 26.4, Fiber 2.3, Sugar 0.5, Protein 57.2
PAN FRIED FLOUNDER WITH CAPER ALMOND DRESSING
This recipe is for flounder, but any firm white fish will work well, think cod, halibut, tilapia...Salmon would also be good here. The recipe comes from chef Mourad Lahlou.
Provided by threeovens
Categories Moroccan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine almonds, raisins, capers, almond oil, and lemon juice; set aside.
- Heat 2 tablespoons oil in a large skillet over medium high heat; add mushrooms and cook until browned, but tender, about 8 minutes, stirring occasionally.
- Add green onions, season with salt and pepper, and cook until lightly browned, 3 minutes (keep warm).
- Meanwhile, sprinkle fish lightly with salt and let stand 5 minutes; rinse off salt and pat fish dry with paper towels.
- Heat 2 more tablespoons of olive oil in a skillet, over high heat, and cook fish (in batches if necessary, adding more oil as needed), until browned on the bottom; turn fish and cook until opaque, about 2 minutes longer.
- Serve the fish topped with the caper-almond dressing and the mushrooms and green onions along side.
Nutrition Facts : Calories 747, Fat 52.7, SaturatedFat 5.9, Cholesterol 108.9, Sodium 506.8, Carbohydrate 22.8, Fiber 4, Sugar 13.3, Protein 49.2
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