Wash and pat dry flounder fillets.
Line baking pan with heavy duty tinfoil.
Spray foil with Pam.
Place fillets on top of foil in pan.
Put dots of butter on top of each fillet; then top each with several drops of lemon juice, salt, pepper and parsley flakes. Broil in oven for approximately 5 to 7 minutes or until golden brown and done.
Preheat broiler.
Place flounder fillets in a single layer on a lightly greased broiler pan.
Brush fillets lightly with oil.
n the marinade). Since the flounder in the recipe is not
br>Prep: Score top of flounder in diamond pattern, dash carefully
nto the pockets of the flounder, and place the stuffed fish
Line a shallow baking pan with aluminum foil. Lightly brush foil with small amount of butter.
Arrange fish fillets on foil. Brush fillets with remaining butter. Sprinkle Old Bay Seasoning on fillets.
Broil five inches from heat 10 minutes or until fish flakes easily when tested with a fork. Squeeze lemon wedges over fillets.
Score whole cleaned flounder as you would a ham.
Mix with wire whisk all remaining ingredients.
Pour over scored flounder and rub into flounder well.
Shake on crushed oregano.
Broil for about 20 minutes or until meat flakes with fork.
Do not turn. Garnish with lemon slices and parsley.
In skillet, saute onion in 1/4 cup butter until tender but not brown. Stir in drained mushrooms, flaked crab, cracker crumbs, parsley, 1/2 teaspoon salt and dash of pepper.
Spread mixture over flounder fillets. Roll fillets and place seam side down in a 12 x 7 1/2 x 2-inch baking dish.
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.
Preheat the broiler.
Arrange the fillets on a baking sheet and sprinkle them with pepper, then brush them with the oil.
Spread the mustard evenly over the fish.
Put the fillets into the broiler, about 3-inches from the heat source.
Broil for about 2 minutes, or until golden brown.
Do not overcook.
Place on individual dishes, sprinkled with chives and wedge of lime.
Serves 4.
*Other mild, white fish is good, too!
Preheat the broiler to high.
Place the fillets on a flat surface.
Sprinkle with salt and pepper and brush with oil. Arrange the fillets on a baking sheet or dish.
Blend the mayonnaise, mustard and parsley.
Brush it evenly over the fillets.
Heat brolier on high.
Score the fish in two or three spots on the dark side.
Melt butter and worcestershire sauce with juce from half a lemon and garlic.
Rub fish down with salt and pepper on both sides, depending on the size of your fish you might need more or less salt and pepper.
Put fish under the broiler for 3 minuets.
Slide the fish out of the broiler and paint it with butter and garlic sauce every minuet or so untill the fish is done. I follow this rule: if you can stick a toothpick into the widest part of the fish, then ...
Preheat broiler.
Spray broiler pan/rack with Pam.
Using the flat side of a knife mash the garlic and salt together to form a paste.
In a small cup or bowl combine the garlic with the next 3 ingredients (mustard - horseradish).
Sprinkle both sides of fish with pepper and then transfer fish to the prepared broiler pan.
Using a pastry brush or a knife, brush garlic/mustard mixture over one side of fish.
Broil for 5 minutes or until fish is done and flakes easily with a fork.
Preheat broiler.
Arrange fillets on baking sheet.
Sprinkle with pepper, then brush them with oil.
Spread mustard evenly over fish.
Put fillets into broiler, about 3 inches from heat source. Broil for about 2 minutes or until golden brown.
Do not overcook. Place on individual dishes; sprinkle with chives and add wedge of lime.
Serves 4.
Cook macaroni as directed on box with bouillon cubes and cooking oil.
Drain and cool.
In a large mixing bowl, combine macaroni with tuna fish, salmon, flounder, shrimp and salmon juice.
Mix well.
Add mayonnaise, relish, celery, celery seed, onion, mustard, Old Bay seasoning and salt.
Mix well together. Add sugar to taste.
Preheat broiler.
Sprinkle fillet halves with salt and pepper. Brush with oil.
Arrange on pan.
Blend mayonnaise, mustard and parsley and brush evenly over the fillets.
Place under broiler about 3 or 4 inches from heat.
Broil about 1 minute or until golden brown on top and the fish is cooked through.
Serve with lemon wedges to 4.
Place fillets in a Pryrex or other ovenproof baking dish.
Mix the butter and wine and spoon over the fish.
Sprinkle the fish with paprika and breadcrumbs.
Broil for about 10 minutes or until fish is done. Check on it periodically. Crumbs should start to brown a little. (you can also bake it at 350 for about 25 minutes or until done.
Serve with lemon wedges if you like.
Preheat oven to 400 degrees F (200 degrees C).
Place flounder in a baking dish; season with salt and pepper. Mix lemon juice, butter, and onion together in a bowl; pour over flounder.
Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.
Lightly spray pan with oil.
Place flounder in pan; cover with mixed ingredients.
Sprinkle with parsley and paprika.
Bake 25 to 30 minutes at 350\u00b0.