MM. RICHARDSON

Flounder Recipes

Baked Flounder with Tomatoes


 Ingredients;

2 lb flounder
3 tomatoes
1 lemon
greens (parsley, fennel, etc.)
salt
pepper
spices to taste


Preparation & Method

Clean the fish, place in the plate.
Add salt, pepper, spices and lemon juice.
Place in the fridge for 2-3 hours.
Cut the tomatoes into cubes.
Finely cut the greens.
Place the fish into the bake mold.
Place tomatoes on the fish. Place in the oven and bake in the oven at 350F for 25-30 minutes.
Sprinkle the fish with greens and bake for another 5-10 minutes.



Fried Flounder with Oranges 

INGREDIENTS:
    2 lb flounder 3 oranges 1 lemon Leek or bulb onion Salt Pepper Spices for fish Vegetable or olive oil



Directions
Clean the fish, add salt, pepper, spices and squeeze the lemon juice.
Refrigerate for 30-40 minutes.
Cut the onion into rings
Peel one orange and remove membranes from sections and cut them into small pieces.
Squeeze the juice from 2 leftover oranges.
Sauté the onion in oil until it is a golden color.
Add fish, juice and simmer the fish until ready.
After that, add orange pieces, cover and fry for 5-7 minutes.
Serve the fish with the sauce that is was simmering in.





Baked Flounder 


Ingredients One 1.5 pound flounder gilled and cleaned. One cookie/baking sheet Tinfoil Olive Oil 1 small or ½ large shallot 4-5 small pieces of fresh rosemary Seasoning salt ¼ red and green bell peppers Ground black pepper (Optional)




Directions
Wash whole flounder (Scale and wash, if necessary)
Place tinfoil on baking sheet and preheat oven to 450 degrees, rack in center
Julienne red and green bell peppers
Thinly slice shallots
Thinly spread about 2 Tbsp. olive oil onto baking sheet
Place flounder on sheet, and make 2-5 three inch perpendicular cuts
Place shallot slices and drizzle sparing amounts of olive oil into cuts (Alternatively, pats of butter may be placed in cuts)
Continue placing shallot slices and rosemary pieces atop the rest of the fish.
Lightly sprinkle seasoning salt atop the entire fish (May salt and use ground pepper as flounder recipe alternative)
When the oven is preheated, place prepared dish on center rack at 450 for ten minutes.
At ten minutes sprinkle julienned bell peppers atop fish, then close oven and continue on Broil setting for another 3-5 minutes.
Remove and enjoy!


Flounder Meuniere  

INGREDIENTS:

(serves 4)

1/2 cFlour 1/4 cmilk 1/4 ts White pepper CHOPPED PARSELY 1 lb FLOUNDER FILET (4 PIECES) 1/2 tsSalt 1 tb Lemon juice 1/3 c Vegetable oil 4 tb MARGERINE ;DIVIDED


Directions

Pat fillet dry with paper towels.
Mix flour, salt and pepper.
Dip fish into milk and then coat with flour mixture.
Heat oil and 2 tablespoons of margerine in large skillet over medium heat until hot.
Cook fillets 6 to 8 minutes until golden brown, turning once during cooking.
Remove fish and keep warm.
Drain oil from skillet and add remaining margerine.
Melt margerine over low heat until it just begins to brown, add lemon juice and immediately pour over fish.
Sprinkly with chopped parsely.
Serves 4



Creole Flounder

INGREDIENTS:

(serves 4)

2 lbs flounder fillets 1 1/2 cups diced tomatoes 1/2 cup diced green pepper 1/3 cup lemon juice 1 tablespoon vegetable oil 2 teaspoons salt 2 teaspoons onion powder 1 teaspoon basil 1/4 teaspoon black pepper 4 drops hot pepper sauce


Directions

1. Heat oven to 450 degrees F.
2. Place fish in a greased 13" X 9" baking dish.
3. Mix remaining ingredients and spread over fish.
4. Bake 6-10 minutes or until fish flakes easily with a fork




Flounder with Lemon-Butter Sauce Recipe

INGREDIENTS:

(serves 4)

•4 4- to 6-ounce, 1/2-inch-thick flounder fillets (fresh, not frozen) •1/2 teaspoon kosher salt •1/4 teaspoon ground black pepper •2 tablespoons vegetable oil •1 teaspoon or so all-purpose flour (optional) •3 tablespoons unsalted butter, cut into 4 slices •Juice of 1 lemon (about 1/4 cup) •2 tablespoons finely chopped fresh herbs,
such as basil, chives, or flat-leaf parsley


Directions


•1. Pat both sides of the fish dry with paper towels and then season with the salt and pepper.
Heat the oil in a medium skillet (preferably cast-iron or stainless steel and not nonstick)
over medium-high heat until the oil ripples but isn’t smoking, 1 1/2 to 2 minutes.
While the oil is heating, use a fresh paper towel to pat both sides of the fillets dry a second time.
•2. Sprinkle a little flour, if using, over both sides of the fillets and use your fingers or a silicone brush to evenly coat both sides.
Add the fillets to the hot oil and cook, without moving, for 2 minutes.
Slide a thin spatula underneath the fillets (making sure to use firm pressure to scrape up any of the golden crust that may be sticking to the bottom)
and carefully flip the fillets.
If it’s impossible to slip the spatula beneath the fillet, wait 30 seconds and try again.
The fish will release when it’s ready–and only when it’s ready.
•3. Place a slice of butter on top of each fillet and stand idly by as it melts and drips into the saucepan.
Cook the fillets until they spring back from light pressure, about 2 minutes.
Use a spatula to transfer the fish to a platter or to 4 plates. Squeeze the lemon juice into the pan and,
with the pan still over the heat, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.
Stir in the fresh herbs and spoon the sauce over the fish.



Crispy Flounder and Roasted Tomatoes

INGREDIENTS:

(serves 4)

2 tablespoons capers 1 tablespoon olive oil $ 1 pint cherry tomatoes $ 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup thinly sliced fresh basil 1 cup panko (Japanese breadcrumbs) 1 tablespoon chopped fresh parsley 2 teaspoons chopped fresh thyme 4 (6-ounce) skinless flounder fillets $ Cooking spray 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil, divided $


Directions


1. Preheat oven to 400°.
2. Combine first 3 ingredients in a large ovenproof skillet; toss to coat.
Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 20 minutes.
Remove from oven; top with basil.
3. Combine panko, parsley, and thyme in a shallow dish.
Coat fillets with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Dredge fillets in panko mixture.>br> Heat 1 tablespoon oil in a nonstick skillet over medium-high heat.
Add 2 fillets to pan; cook 3 minutes on each side or until desired degree of doneness.
Repeat procedure with remaining oil and fillets.