FLOUNDER PICCATA WITH HARICOTS VERTS AND MUSHROOMS
Steps:
- Bring a large pot of heavily salted water to a boil. Make an ice bath with salted water.
- Blanch the haricots verts in the boiling water until tender but still crisp, 3 to 4 minutes. Immediately shock in the ice bath to stop cooking. Drain the excess water and set aside on a sheet tray.
- Coat a small saute pan with olive oil and add 1 tablespoon of the shallots and some salt (save the remaining shallots for the sauce). Sweat over medium heat until softened and translucent, about 1 minute, then add the mushrooms. Stir and cook until the mushrooms start to soften, 2 minutes more. Add a pinch of salt and the crushed red pepper flakes and continue cooking until golden brown, 2 to 3 minutes. Add the haricots verts to the pan and toss to coat. Taste for seasoning and set aside.
- Put the flour in a shallow dish. Coat a large skillet with olive oil and heat over medium-high until the skillet is hot. Sprinkle both sides of the fish with salt and dredge in the flour. Gently shake off the excess flour and lay the fish skin-side down in the oil. Cook until the outside edges of the first side turn white and crisp, 2 to 3 minutes, then flip and cook until the fish turns white and opaque, 1 minute more. Remove the fish from the skillet and set aside on plates or a platter.
- Use a paper towel to carefully wipe out the skillet used to cook the fish. Lower the heat to medium and lightly coat with olive oil. Add the remaining diced shallot with a pinch of salt and sweat until the shallots soften, about 30 seconds. Add the white wine and chopped lemon supremes and cook, stirring often, until it comes to a boil. Add the capers, lemon juice and lemon zest and simmer until the liquid is reduced by half. Add the chicken stock and a pinch of salt and continue to reduce at a simmer by half.
- Add a pat of butter and cook, swirling the pan, until melted, then add another pat. As the butter melts, swirl the pan to fully incorporate. Continue adding butter, one pat at a time, until the sauce is thickened. (You should need between 3 and 4 pats total.) If the sauce reduces too much, adjust with a small splash of chicken stock to thin it out. Season to taste with salt and stir in the parsley.
- Arrange the haricots verts and mushrooms next to the fish on plates. Top the fish with the sauce and garnish with a sprinkle of fresh parsley.
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 FLORENTINE
I discovered this recipe several years ago when I was looking looking through some flounder recipes. Even though we're not big fans of fish, we enjoy this dish. It's tasty, healthy and inexpensive. -Debbie Verbeck, Florence, New Jersey
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 253 calories, Fat 8g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 480mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 30g protein. Diabetic Exchanges
FISH PICCATA
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.
FISH FLORENTINE
This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!
Provided by Gina
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
- Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
- Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
- Heat a separate skillet on medium high heat, add remaining oil and butter.
- Season fish on both sides with salt and pepper and place on the hot pan.
- Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
- Divide the spinach mixture on the bottom of each plate and top with piece of fish.
Nutrition Facts : ServingSize 1 fish filet with scant 1/2 cup spinach, Calories 351 kcal, Carbohydrate 6 g, Protein 43 g, Fat 16.5 g, SaturatedFat 6.5 g, Cholesterol 78 mg, Sodium 300 mg, Fiber 2 g, Sugar 2 g
FLOUNDER PICCATA
Categories Fish Sauté Quick & Easy Dinner
Number Of Ingredients 10
Steps:
- 1.. Dredge fish in flour. Sprinkle with salt and pepper 2. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan**; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. 3. Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. 4. Add spinach to pan; sauté 1 minute or until wilted. 5. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tablespoon sauce. ** I reversed this and wilted spinach first, (removed and put in glass bowl that could be zapped to heat up), then did fish so as soon as fish was done it could be served Although this serves 4, I made for Henry and me and did not reduce sauce
FLOUNDER PICCATA WITH SPINACH
Found in "myrecipes.com" and it sounded easy and healthy for you. Try any flaky white fish like tilapia or sole. I would use regular rice over the boil-in-bag rice. Cooking time includes the rice.
Provided by mama smurf
Categories Healthy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Sprinkle fish with remaining salt and pepper. Dredge fish in flour.
- Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Add wine, juice and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; saute 1 minute or until wilted. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet and 1 tablespoon sauce.
Nutrition Facts : Calories 356.3, Fat 10.4, SaturatedFat 4.5, Cholesterol 96.9, Sodium 559.3, Carbohydrate 25.3, Fiber 1.2, Sugar 0.6, Protein 35.2
More about "flounder piccata with spinach food"
FLOUNDER PICCATA - SKINNYTASTE
From skinnytaste.com
5/5 (10)Total Time 30 minsCategory DinnerCalories 269 per serving
- In a shallow bowl, beat the egg whites. Place the bread crumbs in another dish. Dip each fish filet in the egg whites, then bread crumbs.
- Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the fish, and lay it in the pan, oil side down. Spray the other side of the fish generously to coat and cook for 4 to 5 minutes on each side, until fish is opaque and cooked through.
FLOUNDER PICCATA RECIPE - CUISINE AT HOME
From cuisineathome.com
Servings 4Calories 226 per servingCategory Lunch / Dinner
- Heat 2 tsp. oil in a nonstick skillet over medium-high until it shimmers. Add half the fillets and cook until golden, about 2 minutes per side; transfer to a platter and tent with foil. Repeat heating and cooking with remaining oil and fillets.
- Add wine, lemon juice, and capers to skillet; cook 30 seconds. Off heat, swirl in butter until it emulsifies; season sauce with ½ tsp. pepper and ¼ tsp. salt.
FLOUNDER PICCATA WITH SPINACH RECIPE
From myrecipes.com
- Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
- Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper. Dredge fish in flour.
- Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
- Add wine, juice, and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; sauté 1 minute or until wilted. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet, and 1 tablespoon sauce.
20-MINUTE FISH PICCATA RECIPE L THE MEDITERRANEAN …
From themediterraneandish.com
FLOUNDER RECIPES : FOOD NETWORK | FOOD …
From foodnetwork.com
20 BEST FLOUNDER RECIPES WE ADORE - INSANELY GOOD
From insanelygoodrecipes.com
FLOUNDER PICCATA WITH SPINACH RECIPE | KEEPRECIPES: YOUR …
From keeprecipes.com
FLOUNDER PICCATA | SAVORY
From savoryonline.com
FLOUNDER PICCATA - BIGOVEN.COM
From bigoven.com
THE BEST WAY TO COOK FLOUNDER [10 DELICIOUS FLOUNDER RECIPES]
From saltstrong.com
FLOUNDER PICCATA WITH ITALIAN SALSA VERDE RECIPE | MYRECIPES
From myrecipes.com
FLOUNDER PICCATA WITH SPINACH - WAVERECIPES
From waverecipes.com
FLOUNDER PICCATA - CILANTRO PARSLEY
From cilantroparsley.com
FISH PICCATA RECIPE - SERIOUS EATS
From seriouseats.com
FLOUNDER RECIPES | COOKING LIGHT
From cookinglight.com
"FLOUNDER PICCATA WITH SPINACH" - RECIPES ON SPOONACULAR
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love