Flounder Recipes

 

 

 

Caribbean Style Yellowtail

Serves 8

 

1/2 cup white wine

2 tablespoons brandy-based orange liqueur (such as Grand Marnier®)

1 tablespoon grated fresh ginger root

1 cup hollandaise sauce

1 tablespoon frozen orange juice concentrate, thawed

8 (3 ounce) fillets yellowtail flounder

4 tablespoons orange juice

8 pinches dried thyme

8 teaspoons butter

 

Directions:

In a small saucepan over medium heat, combine the white wine, Grand Marnier, and grated ginger. Bring to a boil, and reduce the mixture by one half. Strain, and set aside to cool slightly. Whisk the reduction into the hollandaise sauce, and mix in orange juice concentrate.

Preheat your oven's broiler. Place the filets onto a baking sheet, and dot each one with one teaspoon of butter, sprinkle with a pinch of thyme, and drizzle with 1/2 tablespoon of orange juice.

Broil the fillets for 3 to 5 minutes, or until just barely done. Fish should be opaque and flake with a fork. Ladle sauce onto plates, and place yellowtail fillets onto sauce.

 

Baked Flounder Stuffed with Asparagus Recipe

Serves 6

 

6 fresh Flounder or Lemon Sole fillets, (4 to 6 oz each).

18 asparagus spears

1/2 cup onion, chopped

3 tsp butter or margarine, divided

2 tsp flour

1 cup milk, skim or low-fat

1/2 cup sharp cheddar cheese, shredded

1 tsp cayenne pepper

1 tsp nutmeg

1/8 tsp black pepper, freshly ground

1 tsp salt to taste, if desired           

 

Directions:

Wash the pieces of fish thoroughly under cold running water.

Place the pieces of fillets in salt water and let it soak for 10 minutes.

Rinse well under cold running water, drain it well.

Steam the asparagus until tender-crisp, about 5 minutes.

Saute the onion until tender in 1 teaspoon of the butter in a non-stick skillet.

Sprinkle the onion evenly over the fillets.

Lay 3 asparagus spears crosswise on each fillet and roll the fillet around them.

Secure with skewers or toothpicks and arrange them in a single layer in a greased shallow baking dish.

Melt the remaining 2 teaspoons of butter in a small saucepan.

Stir in the flour and cook the roux, stirring, for a minute.

Gradually add the milk and continue cooking the sauce, stirring, until it begins to thicken.

Stir in the cheese, salt, black pepper, and a dash or two of cayenne.

Pour the sauce over the fish rolls and sprinkle them with a little nutmeg.

Preheat oven to 350°F.

Bake the fish rolls in an oven for about 20 minutes.

 

Baked Stuffed Whole Flounder with Crab Meat Recipe

Serves 4

 

4 fresh small whole Flounders.

1 cup flaked crab meat

1/4 cup margarine

3 tbsp onion, chopped

3 tbsp celery, chopped

3 tbsp bell pepper, chopped

1 clove garlic, minced

1 cup cracker crumbs, crushed

2 tsp fresh parsley, chopped

1 tsp dry mustard

1/4 cup chicken broth

1 egg, beaten

1 tsp Worcestershire sauce           

 

Directions:

Clean and scale flounder. Remove heads and wash the fish thoroughly under cold running water.

Place the fish in salt water and let it soak for 10 minutes.

Rinse well under cold running water, drain it well.

Make an incision down the middle on the top side of the fish. With the knife parallel to the fish, cut the flesh away from the backbone on each side to make a pocket for stuffing. Do not cut through the fin area.

Saute vegetables in margarine. Combine vegetables and all other ingredients in mixing bowl.

Loosely stuff flounder with mixture.

Sprinkle with paprika.

Wrap tail in aluminum foil.

Baste flounder with cooking oil or margarine.

Preheat the oven to 350 degrees F.

Bake for 10 minutes per inch of thickness, basting once.

Fish is done when the flesh flakes and is solid white.

 

 

Parmesan Broiled Flounder Recipe

Serves 4

 

4 Flounder or Sole fillets (4 to 6 oz each)

1/2 cup Parmesan cheese, grated

2 tbsp lemon juice

3 tbsp mayonnaise

1/4 cup butter, softened

3 green onions, finely chopped

1/8 tsp hot pepper sauce

Salt to taste    

Directions:

Place the fillets in salt water and let it soak for 10 minutes.

Rinse well under cold running water, drain it well.

Preheat the broiler.

Place flounder fillets in a greased, shallow baking pan.

Sprinkle with lemon juice.

In a small bowl combine Parmesan cheese, mayonnaise, green onions, butter, hot pepper sauce, and salt set aside.

Broil flounder fillets for 4 to 6 minutes, or until fish flakes easily with a fork.

Remove broiled flounder from oven and spread cheese mixture on top.

Broil an additional 30 seconds, or until cheese is lightly browned and bubbly.

Serve the Parmesan Broiled Flounder warm.

 

 

Lemony Broiled Flounder Recipe

Serves 4-6

 

2 small Flounder, cleaned and dressed

1/4 cup lemon juice

1/4 cup butter or margarine, melted

3/4 tsp paprika

Salt and pepper to taste      

Directions:

Place the fish in salt water and let it soak for 10 minutes.

Rinse well under cold running water, drain it well.

Place flounder on individual pieces of aluminum foil.

Combine remaining ingredients and brush flounder inside and out with sauce.

Preheat oven and broil about 4 inches from heat source for 12-15 minutes or until fish flakes easily when tested with a fork.

Baste flounder once during broiling, but do not turn.

 

Baked Lemon Sole with White Wine Recipe

Serves 4

 

4 fresh Lemon Sole fillets (about 6 oz each)

1/4 pint (150 ml) white wine

1 lemon, juice and rind

Black pepper to taste

Freshly chopped parsley    

 

Directions:

Wash the pieces of fish thoroughly under cold running water.

Place the pieces of fillets in salt water and let it soak for 10 minutes.

Rinse well under cold running water, drain it well.

Preheat the oven to 375°F (190°C).

Skin and roll the plaice fillets and arrange in an ovenproof dish.

Pour over the wine, lemon juice, rind and a twist of black pepper to taste.

Bake covered for about 15 minutes until cooked.