FLOUNDER FILLETS WITH SPANISH HERBS
Provided by Robert Farrar Capon
Categories dinner, pastas
Time 20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat oven to low. Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides. Shake off excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning them once, until they are golden brown on both sides (about 2 minutes or less, altogether). Remove fillets to dinner plates and keep warm in the oven.
- Pour off any remaining clarified butter or oil from the skillet, add 2 tablespoons unsalted regular butter and (still over high heat) add the garlic and saute 10-15 seconds. Add the wine and fish stock, oregano, cumin and red pepper and boil hard until the liquid is reduced to almost nothing. Add the coriander and tomatoes and boil until slightly reduced. Season to taste with salt and pepper, remove the skillet from the heat and whisk in the additional butter bit by bit, incorporating each piece almost completely before adding the next. Warm the sauce again if necessary, but do not let it boil.
- Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.
Nutrition Facts : @context http, Calories 889, UnsaturatedFat 19 grams, Carbohydrate 50 grams, Fat 60 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1151 milligrams, Sugar 3 grams, TransFat 1 gram
FLOUNDER MEDITERRANEAN
Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable.
Provided by Martin Kaplan
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
- Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
- Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
- Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 8.2 g, Cholesterol 63.5 mg, Fat 15.4 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 2.7 g, Sodium 777.5 mg, Sugar 2.9 g
SPANISH FLOUNDER
Make and share this Spanish Flounder recipe from Food.com.
Provided by Shawn C
Categories Very Low Carbs
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Place fish fillets in a non-stick or greased baking dish.
- Arrange tomato and cucumber slices on top.
- In a saucepan, cook onion, green pepper, and minced garlic in butter until onion is tender, but not brown.
- Remove from heat.
- Stir in parsley, wine, lemon juice, and marjoram.
- Spoon over fish.
- Bake in 375°F oven for about 25 minutes, or until fish flakes easily when tested with a fork.
- Serve with wild rice.
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