mix breadcrumbs with salt and pepper in a shallow bowl.
dredge flounder in crumbs, shake off excess.
heat oil in saute pan, add fillets and saute until browned, aprox 2-3 mins per side.
remove to a plate and keep warm.
add wine, garlic, lemon juice, orange juice and rind, boil to thicken, 1-2 minutes.
add scallions, remove from heat and swirl in butter.
serve over fish,.
garnish with chives.
alt and pepper.
Sauteed Mushrooms:
2 tablespoons olive
Cook spinach and drain well.
Mix in Ricotta cheese, sauteed onion, garlic, Worcestershire sauce, Cavender's and bread crumbs. Season fillets with salt and pepper.
Place spinach mixture on fillet, about 1/2-inch thick.
Roll up fillet, small end to large and secure with toothpicks.
Place in baking dish.
Pour stock over and sprinkle with a few more bread crumbs.
Top with melted butter.
Sprinkle with Parmesan.
Bake at 425\u00b0 for 15 to 20 minutes until fish flakes.
ize is approximate. The original recipe said \"serves 4-6\".
ind another recipe!
Clean and scale a fresh flounder. I leave
Add and melt margarine in skillet on medium heat.
Add flounder face up and cook for 1-2 minutes.
Flip the fish over and saute other side for 1-2 minutes.
Flip the fish again and add Italian dressing to the fish for 1-2 minutes.(or until fish is flakes easily with a fork.
Remove from heat.
Enjoy.
repare Tipsy Fat-Free Microwave -Sauteed Mushrooms (Recipe#323900), in which 2
In a shallow dish or pie plate, whisk together the flour, salt and pepper. One at a time, dredge the fish fillets in the flour mixture.
In a large nonstick skillet over medium-high, heat the oil.
Add the fish and cook until lightly browned and just opaque at the center, about 2 to 5 minutes per side. Transfer to a plate and loosely tent with foil.
Add the shallot to the pan and cook over medium-high, stirring often, until softened and beginning to brown, about 3 minutes.
Add the wine and bring to a simmer, scraping up any browned ...
he marinade). Since the flounder in the recipe is not marinated, if
arge non-stick skillet. Saute flounder about three minutes a side
Break the egg into a bowl big enough to hold all the fish, and beat the egg with a fork.
Add the fish and make sure it all gets well coated with the egg.
Melt half the butter in a large, heavy skillet, dredge half the fish fillets in flour and fry over medium heat until golden brown on both sides and just cooked through.
Set on a plate and keep warm.
Melt the rest of the butter and repeat with the rest of the fish.
I sprinkled the fish with salt and pepper on one side while the first side was browning.
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.
Keep warm.
For the sauteed broccoli and oysters:
Heat
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.
Make sure flounder is fresh and clean.
Wet flounder with water and lightly roll in bread crumbs.
Place each piece of flounder on foil-covered cookie sheet.
Place a small pat of margarine in center of each piece of flounder.
Sprinkle lightly with lemon juice.
Bake in a 350\u00b0 oven until flaky.
Do not overcook or edges will be hard.
Spray a 1 1/2 quart casserole dish with non-stick cooking spray.
Layer spinach across the bottom of the dish.
Place flounder fillets evenly over the top of the spinach and sprinkle with salt and pepper.
In a mixing bowl, add the sherry and flour; stir until well mixed; add the soup; stir to combine.
Pour over the fish fillets Sprinkle cheese over the top.
Place butter bits evenly over the top.
Bake at 350\u00b0 for 25 minutes.
Butter a shallow casserole (1 1/2\" deep). Cover bottom with 1/2 the flounder. Mix all ingredients for crab filling and place it on top of fish. Cover with remaining fish. Pour Mornay sauce over fish and bake at 375 for 30 minutes or until fish is tender.
Mornay Sauce:
Melt butter for sauce; blend in flour, and slowly add chicken stock and cream, stirring constantly. Bring to a boil; lower heat and simmer 5 minutes. Add cheese; cook until melted.
Combine the first 8 ingredients in a shallow dish.
Add flounder and coat with marinade, refrigerate for several hours.
Place broiler rack 4 inches from heat and heat broiler to high.
Spray a broiler pan with cooking spray, place fillets in a single layer on pan, cook 3-4 minutes per side.
Serve with rice, and vegetables.
an.
Add peas and flounder; simmer until fish is tender