Flounder Florentine With Pistachios Recipes

FISH FLORENTINE

Steps:

• In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
• Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
• Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
• Heat a separate skillet on medium high heat, add remaining oil and butter.
• Season fish on both sides with salt and pepper and place on the hot pan.
• Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
• Divide the spinach mixture on the bottom of each plate and top with piece of fish.

BAKED FLOUNDER FLORENTINE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• In a medium skillet, melt 2 tablespoons of butter.
• Add onion and sauté until translucent.
• Stir in the spinach, oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
• Put about 1 1/2 tablespoons spinach mixture on each flounder fillet; roll up.
• Put the fish rolls in a baking dish, seam-side down. Add the wine.
• Cover and bake 25 minutes.
• Drain and reserve 1/2 cup of the liquid. Keep the fish warm.
• Melt the remaining 3 tablespoons of butter in a saucepan over medium-low heat; add flour, the remaining salt and the remaining black pepper, and mustard. Add the reserved liquid and milk.
• Stir until thick and bubbly.
• Pour the sauce over the stuffed flounder rolls. Sprinkle with Parmesan and paprika just before serving.

FLOUNDER FLORENTINE

Steps:

• Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking spray. Top with fillets., In a large saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.

FLOUNDER FLORENTINE WITH PISTACHIOS

Steps:

• Pick over the fillets to remove small bones.
• Remove and discard tough stems or blemished leaves on the spinach. Rinse thoroughly and drain well.
• Heat olive oil and 1 tablespoon of the butter in a casserole and add spinach. Sprinkle with salt, pepper and nutmeg and stir. Cook about 1 minute or until wilted. Remove from the heat.
• Put milk in a flat dish and add flounder pieces. Sprinkle with salt and pepper and turn the pieces in the milk. Shake off excess.
• Blend flour with salt and pepper. Add fish pieces and coat on all sides. Shake off excess.
• Heat corn oil in a nonstick skillet and add fish fillets. Cook about 1 minute or less, until golden brown on one side. Turn the pieces and cook about 1 minute or less. As the fish pieces are cooked, transfer them immediately to individual plates, rather than to a platter. The fish is delicate and must not be overhandled. Surround each serving of fish with a portion of spinach.
• Pour off the fat from the skillet and add the remaining 4 tablespoons of butter and pistachios. Heat until bubbling and sprinkle with lemon juice. Pour the sauce over fish.

FLOUNDER FLORENTINE

Steps:

• Preheat oven to 350 degrees.
• Cook the spinach according to package instructions. Drain well and squeeze out any excess water.
• Heat oil and butter in a large saute pan (ovenproof is good).
• Add the minced onion and mushrooms. Saute till softened.
• Add the spinach and stir well till heated through. Add salt and pepper to taste. If using the same pan, separate spinach into the same amounts as you have fish. Usually 4 or 5 sections if the fish is small. Or you can use a pyrex 9 X 18 oven proof dish. Place fish over spinach and sprinkle with paprika. Bake till fish flakes easily. About 30 minutes. Squeeze lemon juice over and serve.