Flounder Fillets With Spanish Herbs Food

FLOUNDER FILLETS WITH SPANISH HERBS

Steps:

• Preheat oven to low. Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides. Shake off excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning them once, until they are golden brown on both sides (about 2 minutes or less, altogether). Remove fillets to dinner plates and keep warm in the oven.
• Pour off any remaining clarified butter or oil from the skillet, add 2 tablespoons unsalted regular butter and (still over high heat) add the garlic and saute 10-15 seconds. Add the wine and fish stock, oregano, cumin and red pepper and boil hard until the liquid is reduced to almost nothing. Add the coriander and tomatoes and boil until slightly reduced. Season to taste with salt and pepper, remove the skillet from the heat and whisk in the additional butter bit by bit, incorporating each piece almost completely before adding the next. Warm the sauce again if necessary, but do not let it boil.
• Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.

SPANISH FLOUNDER

Steps:

• Place fish fillets in a non-stick or greased baking dish.
• Arrange tomato and cucumber slices on top.
• In a saucepan, cook onion, green pepper, and minced garlic in butter until onion is tender, but not brown.
• Remove from heat.
• Stir in parsley, wine, lemon juice, and marjoram.
• Spoon over fish.
• Bake in 375°F oven for about 25 minutes, or until fish flakes easily when tested with a fork.
• Serve with wild rice.

HERB BUTTER FOR FISH FILLETS (FLOUNDER) BAKED OR BROILED

Steps:

• Mix the lemon juice, tarragon, chives and the melted butter.
• Pour over the fish and either bake or broil to your liking. You could bake at 350 degrees F. for about 8 minutes (depending upon thickness of the fish).

FLOUNDER FILLET IN HERB SAUCE

Steps:

• Preheat oven to 375.
• Saute celery and onion in butter until tender.
• Add remaining ingredients, except fish, and mix well.
• Pour into a shallow 10x16" casserole.
• Lay fish fillets in the sauce, spooning some over fish.
• Bake for 20-25 minutes.

MEXICAN BAKED FLOUNDER

Steps:

• Saute onion and garlic in oil in medium saucepan over medium heat for 3 minutes until soft.
• Add tomatoes, chiles, chili powder and pepper.
• Simmer, covered for 15 minutes, stirring occasionally.
• Beat egg white and skim milk in shallow dish.
• Dip fish in egg mixture and coat with cornmeal.
• Place in singel layer in baking dish sprayed with nonstick cooking spray.
• Spoon sauce over fillets and sprinkle with cheese.
• Bake at 350 degrees F. for 20 minutes or until fish flakes easily.
• Garnish with avocado slices and dollop of sour cream.

FLOUNDER FLORENTINE

Steps:

• Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking spray. Top with fillets., In a large saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.

PARMESAN-HERB BAKED FLOUNDER

Steps:

• Lay fish out on a foil-lined baking sheet that has been coated with cooking spray.
• In a bowl, mix together the cheese, mayonnaise, and onions; spread mixture evenly over fish.
• Mix together the breadcrumbs and remaining ingredients; sprinkle evenly over fish.
• Lightly coat fish with cooking spray.
• Bake in a 400° oven for 10 minutes or until fish flakes easily.

FLOUNDER WITH HERB BLOSSOM BUTTER

Steps:

• Make the herb blossom butter: Put butter in a bowl. Add chives, chive blossoms, dill, thyme blossoms, mustard blossoms if using, Dijon mustard, whole-grain mustard, lemon zest and lemon juice. Add a big pinch of salt and black pepper. Mix well with a fork until well combined. With wet hands, form butter into a log shape, then wrap and chill. Bring to cool room temperature to serve.
• Prepare the fish: Put flour in a low bowl or pie plate and season with salt, pepper and cayenne.
• Season fish on both sides with salt and pepper. Dip each fillet in seasoned flour on both sides, shaking off excess, and transfer to a large plate.
• Put 2 large skillets over medium-high heat and film bottoms with oil. When oil is hot, carefully place 2 fillets in each pan. (Alternatively, work in batches with 1 pan.)
• Reduce heat to medium and cook for 2 to 3 minutes, until fish is nicely browned on one side. Flip fillets with a spatula and cook for 2 minutes more, until fish flakes easily when probed.
• Transfer fish to warm platter or individual warmed plates. With a paring knife, cut herb butter into 8 thin slices and lay 2 slices atop each fillet. Sprinkle with extra herb blossoms, if you wish, and serve immediately.

BROILED FLOUNDER WITH HERBS & PAPRIKA RECIPE - (3.5/5)

Steps:

• Lay the flounder fillets on a grill pan Combine the olive oil, lemon juice, basil, oregano, thyme, paprika, & garlic together. Brush the flounders with the mixture and broil for 6-8 minutes.