rab mixture onto each flounder filet. Roll the filet up and fasten with
Brush each skinned filet on both sides with olive oil.
Dust BOTH sides with cyanine pepper, smoked paprika and sea salt to taste.
Place the filets in a fish basket.
Put the basket on a PRE HEATED, HOT grill.
Cooking times will depend on the thickness of the fish.
For a 1/2 inch filet, I use 90 seconds per side, then repeat for a total time of 6 minutes and the edges just turning golden.
Don't wait till the flesh flakes or it's over cooked and will probably be dry.
Enjoy with your favorite sides!
ide end of each filet. Carefully roll the filet around the spinach
Beat eggs in a small bowl; set aside.
Dip flounder in flour and then dip in eggs.
Heat olive oil in a skillet over medium heat.
Add flounder and saute until golden brown on both sides. Add broccoli, tomatoes and mushrooms.
Continue to saute until vegetables are tender, approximately 8 minutes.
When this is completed, add the cup of cream and wine.
Cook approximately 3 more minutes.
Salt and pepper to taste.
Serves 2 people.
Rince flounder filets and pat dry.
In a bowl,mix Ritz cracker crumbs,egg,mayo,parsley,worcestershire sauce, and dry mustard till well mixed.
Gently fold in the crab meat.
Place a quarter of the stuffing in each filet,fold over and place in a glass baking dish sprayed with non stick cooking spray folded side down.
Place a pat of butter on each roll.
Bake at 350 degrees for 25-30 minuets.
Serve with lemon wedges.
lace one half of the flounder filets in baking dish.
Place slice of ham and cheese in center of each filet.
Cut to fit; sprinkle with grated orange rind and white pepper.
Roll into pinwheels and secure with wooden picks.
Gently dip roll into beaten egg and coat with bread crumbs.
Place in greased baking dish.
tuffing on half of each filet and fold over, fastening with
teaspoon).
Fold each filet in half crosswise and place
his mixture on a fish filet and roll up.
In
Heat oven to 450*, then coat baking sheet with cooking spray. Place bread crumbs, salt & pepper in a small dry skillet over medium heat. Cook, stirring 5 minutes or until toasted - remove from heat. Brush both sides of each filet with olive oil and dredge in bread crumbs. Place on baking sheet and cook 5-6 minutes or until opaque in center.
Carefully transfer filets to plates using spatula and garnish with dollop of Tarragon Tartar Sauce in middle and serve with lemon wedges.
n half.
Season each filet on both sides with salt
arge non-stick skillet. Saute flounder about three minutes a side
t yourself.
The whole filet has a taped part (
warm place.
Season flounder fillets. Lay a slice of
Chop all the veggies.
Saute veggies in the bacon fat drippings unti soft, but not brown.
Mix the sauted veggies with the crab meat, bread crumbs and spices.
With a sharp knife make a slit just under the skin of the flounder. Fill the pocket you create with the mixture.
Brush the flouder with melted butter.
Bake 30 minutes covered with foil at 375*.
Uncover and brown for 10 minutes.
This will stuff 1 big or a couple small flounder.
Tie the filet of beef with butcher
Firstly, take your Filet, put it in a Ziplock
n the side of each filet make a 2-inch slit
In a 10-inch skillet over medium-low heat, heat first five ingredients, stirring occasionally, until butter or oleo is melted and hot.
If flounder fillets are large, cut into serving-size pieces.
Add flounder to butter mixture in skillet; cover and cook 5 to 8 minutes, until flounder flakes easily when tested with a fork, basting flounder occasionally with butter mixture in skillet. Arrange flounder with its sauce in warm, deep platter.
Garnish with lemon slices.
Serves 4.