SAUTEED FLOUNDER WITH SEASONED BROWN BUTTER
Steps:
- Pat fillets dry, season with salt and pepper and dredge in flour and shake off excess flour. In a measuring cup, melt butter in microwave. Heat non-stick skillet over medium high heat. Pour in clear butter and leave milk solids in measuring cup. Place fish in hot butter and cook until golden. Flip fillet and cook other side until golden. Remove golden fish to paper towels to drain. In a small skillet, heat butter over medium high heat until milk solids begin to brown. Stir in lemon juice and parsley. Drizzle browned butter over fillet and serve immediately.
FLOUNDER SIMMERED IN SPICY SAUCE (BPLAH DTOM SAEP)
Entered for safekeeping, from Kasma Loha-Unchit's "Dancing Shrimp" (northeastern Thailand), although I will probably halve the number of chillies for my personal preference, as the recipe as written is fiery. This can be served soupy, or reduced to thicken and concentrate flavors. Great left-overs. The sauce is also good for poaching sea bass and swordfish. Thai palm sugar is subtle with caramel notes, but brown sugar may be substituted in a pinch. One medium shallot = 3 tablespoons minced shallot. Serve with rice and a vegetable side dish.
Provided by KateL
Categories Thai
Time 29m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Rinse fish and drain well. Cut fillet in half. In a mortar and pestle, pulverize peppercorns. Add garlic and chillies and pound together until pasty. Add chopped shallots. Continue to pound to make a coarse, well-blended paste (Peppercorn-Garlic-Chillie Paste).
- Put palm sugar in wok with 1 teaspoon water. Heat over low to medium heat, and stir until the sugar has turned dark reddish brown, but not burned.
- Add remaining water and Peppercorn-Garlic-Chillie Paste. Bring to a boil over high heat, stirring to dissolve palm sugar.
- Add ginger, peanut oil, and fish sauce. Stir to mix, then follow with the fish.
- Return to a boil before lowering heat to a level at which the sauce simmers gently.
- Simmer for 5 minutes, turn fish over and continue to cook uncovered until it is cooked through and sauce has thickened. If a lot of sauce remains, remove fish from the wok onto a serving dish. Increase heat to high and reduce sauce by one-third to one-half.
- To serve, spoon sauce over fish and garnish with cilantro sprigs.
Nutrition Facts : Calories 227.5, Fat 7.9, SaturatedFat 1.5, Cholesterol 68.2, Sodium 1405.3, Carbohydrate 18.3, Fiber 1.6, Sugar 9.5, Protein 22
FLOUNDER WITH SHRIMP SAUCE
Carolyn Glassmoyer wraps flounder around succulent shrimp in this elegant from-the-sea favorite. Its delicate fish flavor melds perfectly with the milk mustard sauce, she notes from Shillington, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle each flounder fillet with lemon juice, 1/4 teaspoon salt and pepper. Roll each fillet around a shrimp and secure with a toothpick. Chop remaining shrimp; set aside. Arrange rolled fillets seam side down in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 425° for 20-25 minutes or until fish flakes easily with a fork and shrimp turn pink., Meanwhile, in a saucepan, melt butter over medium heat. Stir in flour; gradually add the milk, mustard, white pepper and remaining salt until blended. Add remaining shrimp. Bring to a boil; cook and stir for 1-2 minutes or until thickened and shrimp turn pink. Serve sauce over fish.,
Nutrition Facts : Calories 253 calories, Fat 8g fat (4g saturated fat), Cholesterol 130mg cholesterol, Sodium 666mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
FLOUNDER FILLETS WITH TOMATO SAUCE
Provided by Robert Farrar Capon
Categories dinner, pastas, main course
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to low, or 150 degrees. Mix the flour, salt and pepper and dip the fillets in the mixture to coat both sides. Shake off the 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, all told). Remove the 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 shallots and saute 30 seconds. Add the wine and fish stock and boil hard until it is almost gone. Add the thyme and chopped tomatoes and boil briefly until slightly reduced. Season with salt and pepper, remove the skillet from the heat and whisk in the additional regular 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 fish 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.
Nutrition Facts : @context http, Calories 892, UnsaturatedFat 19 grams, Carbohydrate 51 grams, Fat 60 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1163 milligrams, Sugar 4 grams, TransFat 1 gram
SPICY TOMATO SAUCE
This piquante tomato sauce keeps well, and makes a great dip for fishcakes
Provided by Antony Worrall Thompson
Categories Buffet, Condiment
Time 1h15m
Yield Makes 300ml/½ pt, serves 4 adults and 4 kids
Number Of Ingredients 7
Steps:
- Blend the chillies, peppers, garlic, shallot and tomatoes in a food processor until smooth.
- Pour the purée into a stainless steel saucepan, add the sugar and vinegar, then bring to the boil, stirring from time to time. Reduce the heat and simmer for 40-60 mins until thick, stirring regularly, especially in the latter stages of cooking.
- Pour into large, warm sterilized jars then cool. This will keep for up to 2 weeks in the fridge.
Nutrition Facts : Calories 31 calories, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.18 milligram of sodium
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