Flounder Fillets A La Moutarde Food

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.

GRILLED FLOUNDER

Steps:

• Make the brine: Put salt and sugar in a large bowl or pot, and add around a half-gallon of water, stirring to combine and dissolve the salt and sugar.
• Set the burners on a gas grill to medium. When it is hot, scrape grates to make sure they are very clean. (If using a charcoal grill, build a fire in your grill. When coals are covered with gray ash and you can hold your hand 5 inches above the coals for 5 to 7 seconds, you are ready to cook.)
• While grill heats, slide the flounder fillets into the brine and allow them to sit for approximately 10 minutes, then remove from the brine and pat very dry with paper towel. Season fillets with salt and pepper, then apply just a little oil to one side of each fillet, lightly spreading it with your fingers to cover the flesh.
• Apply some more oil to a paper towel and, using tongs to protect your hands, use the towel to oil the grill grates. They will smoke furiously. Gently lay the fish fillets, oiled-side down, onto the grates. Cook until the fish has started to turn translucent at its edges, approximately 3 to 4 minutes, then remove from grill and place, grilled-side up, on a warmed platter. The fish will continue to cook as it rests.
• Top each fillet with a small pat of butter, some chopped parsley and a squeeze of lemon, then serve.

FLOUNDER FILLETS A LA MOUTARDE RECIPE

Steps:

• Start by taking the fish out of the refrigerator while you prep the ingredients and preheat the broiler.
• Before preheating the broiler, be sure to get the top oven rack into a position so the fish is about 3 to 4 inches from the broiler heat source. You don't want to be messing with the rack after it gets hot.
• In a medium sized bowl, mix the mayonnaise and mustard and stir in the parsley.
• Place the flounder fillets onto a baking sheet. I sprayed my baking sheet with a little oil first to prevent sticking.
• Brush the mayo/mustard mix evenly over the fillet(s) and place the pan under the broiler about 3 to 4 inches from the heat source.
• The recipe says to "broil for about 1 minute or until golden brown on top and the fish is just cooked through." Now maybe Craig Claiborne's flounder fillets were thinner than mine, but I found it took 2 to 3 minutes for them to be cooked through so keep a close watch on them when cooking.
• Serve with potatoes or rice, a favorite vegetable and don't forget to add the lemon wedges.

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.

QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS

Steps:

• Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer.
• Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time.
• Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.

TENDER FLOUNDER FILLETS

Steps:

• Preheat oven to 350°. Place fillets in a greased 11x7-in. baking dish. Combine remaining ingredients; pour over fish. , Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork. Remove to a serving plate with a slotted spatula. Serve immediately.