Spanish Flounder Food

FLOUNDER MEDITERRANEAN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
• Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
• Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
• Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

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.

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.

GREEK FLOUNDER

Steps:

• Combine first 6 ingredients in a small bowl.
• Place fish in a 13 x 9 x 2-inch baking dish coated with cooking spray; pour lemon juice mixture over fish.
• Bake at 350 degrees for 13 to 15 minutes or until fish flakes easily when tested with a fork.
• Sprinkle with parsley.

CARIBBEAN-STYLE FLOUNDER

Steps:

• Heat oil in large saucpan over medium-high heat; add annatto seeds and saute for 3 minutes.
• Remove seeds with slotted spoon and discard.
• Add onion to saucepan; saute 2 minutes.
• Add broth, potato, tomatoes and liquid, and thyme.
• Heat to boiling; reduce heat and simmer, covered, until potato is tender, about 10 minutes.
• Using potato masher or kitchen fork, coarsely mash mixture in pan.
• Add peas and flounder; simmer until fish is tender and flakes with a fork, about 10 minutes.
• Stir in lemon juice; season to taste with salt and pepper.