Broiled Flounder Ww Food

BROILED FLOUNDER

Steps:

• Heat brolier on high.
• Score the fish in two or three spots on the dark side.
• Melt butter and worcestershire sauce with juce from half a lemon and garlic.
• Rub fish down with salt and pepper on both sides, depending on the size of your fish you might need more or less salt and pepper.
• Put fish under the broiler for 3 minuets.
• Slide the fish out of the broiler and paint it with butter and garlic sauce every minuet or so untill the fish is done. I follow this rule: if you can stick a toothpick into the widest part of the fish, then place the toothpick to your lips and the toothpick is warm, your fish is done.
• When fish is done drizzle with the juice from the other half of your lemon.
• I like putting the whole fish on the table and let everybody digin.

BROILED FLOUNDER (SO EASY!)

Steps:

• Line a shallow baking pan with aluminum foil. Lightly brush foil with small amount of butter.
• Arrange fish fillets on foil. Brush fillets with remaining butter. Sprinkle Old Bay Seasoning on fillets.
• Broil five inches from heat 10 minutes or until fish flakes easily when tested with a fork. Squeeze lemon wedges over fillets.

BROILED FLOUNDER (WW)

Steps:

• Preheat broiler.
• Spray broiler pan/rack with Pam.
• Using the flat side of a knife mash the garlic and salt together to form a paste.
• In a small cup or bowl combine the garlic with the next 3 ingredients (mustard - horseradish).
• Sprinkle both sides of fish with pepper and then transfer fish to the prepared broiler pan.
• Using a pastry brush or a knife, brush garlic/mustard mixture over one side of fish.
• Broil for 5 minutes or until fish is done and flakes easily with a fork.

FRENCH BROILED FLOUNDER

Steps:

• Sauce: Put all sauce ingredients [everything labeled "for sauce"] together in blender and blend until smooth and refrigerate for 2 hours to "cure" or thicken a bit.
• Prep: Score top of flounder in diamond pattern, dash carefully with lemon juice, add garlic, and sprinkle with the pinch of white pepper.
• Brush liberally with sauce and broil for 2 minutes, brushing once more. Return to broil for 2-4 more minutes or until fish is light and flaky when prodded gently with fork.
• You should have enough sauce for 8 fish, and therefore [depending on how many fish you're baking], will have sauce left over for salad, vegetable dip, etc.

PARMESAN BROILED FLOUNDER

Steps:

• Place fillets in a single layer on a lightly greased or pan sprayed, shallow oven-to-table type broiler pan. Brush with lemon juice.
• In a small bowl, combine remaining ingredients to make the cheese topping mixture. Set aside.
• Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. (Time will depend on the thickness of the fillets and temperature of your oven/broiler.).
• Remove fillets from oven. Spread with Parmesan topping.
• Broil an additional 30 seconds or until cheese is lightly browned and bubbly (be careful to watch it, or it can burn).
• Garnish with lemon twists and parsley, if desired.
• Note: Mushy cooked fish is a result of either 1) overcooking/overheating, or 2) over-marinating (which, science-wise, is another method of partial cooking, depending on the marinade). Since the flounder in the recipe is not marinated, if the fish comes out mushy I suspect the results are the from overcooking. Either the fish was left under the broiler for too long, the temperature of the broiler is too high, or the rack on which the the pan placed under the broiler is too close to the heat.

LEMON MUSTARD BROILED FLOUNDER

Steps:

• 1. Place the butter in a small bowl and combine with the mustard, parsley, and lemon zest. Set aside.
• 2. Arrange the oven or broiler rack 4 inches from the heat. Preheat the broiler. Line 2 baking sheets with aluminum foil. Oil the foil lightly. Evenly space 4 flounder fillets on each of the baking sheets.
• 3. Spread about 1 1/2 teaspoons of the butter mixture atop each fish fillet. Broil for 4 to 5 minutes, or until the fish is lightly browned on top and just cooked through. Do not overcook.
• 4. Serve immediately, garnished with a flourish of clover sprouts and a lemon quarter.

BROILED FLOUNDER WITH BREAD CRUMB TOPPING

Steps:

• In a heavy skillet cook onion, bell pepper, and garlic in oil over moderately low heat, stirring occasionally, until vegetables are softened and stir in bread crumbs and salt and pepper to taste.
• Preheat broiler.
• On a work surface arrange flounder skinned sides up and spread top with mayonnaise. Sprinkle flounder with bread crumb mixture and on oiled rack of a broiler pan broil about 6 inches from heat until cooked through, about 6 minutes.