Caribbean Style Flounder Recipes

ZESTY CILANTRO FLOUNDER WITH PIGEON PEAS AND RICE

Steps:

• Preheat the oven to 450 degrees F. Whisk 1 tablespoon each olive oil and cilantro, the hot sauce, lime zest and 1/2 teaspoon salt in a medium bowl. Put the fish in a large baking dish, leaving room between the fillets; top with the cilantro sauce. Bake until the fish is opaque and cooked through, 10 to 15 minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the shallots, celery, jalapeño, the remaining cilantro and ½ teaspoon salt. Cook until the vegetables start softening, about 3 minutes.
• Stir the pigeon peas and 1 cup water into the pot. Bring to a boil, then add the rice and tomatoes; cook until warmed through, about 2 minutes. Stir in the lime juice and season with salt and pepper. Serve the fish with the pigeon peas and rice.

BRAISED FLOUNDER WITH CHINESE CABBAGE

Steps:

• Thinly slice half the ginger; cut remaining half into 1 1/2-inch-long matchsticks, and reserve. Place sliced ginger, stock, leek, star anise, sherry, and soy sauce in a small saucepan. Bring to a boil. Reduce heat, and simmer 15 minutes. Strain and reserve stock.
• In a large, straight-sided saucepan, heat oil over medium-low heat. Add shallots and garlic; saute until translucent, about 5 minutes. Add mushrooms; season with pepper. Raise heat to medium high; cook until browned, about 7 minutes. Add water chestnuts, and cook 2 minutes. Transfer mixture to a bowl.
• Place cabbage and sliced scallions in saucepan. Season fillets with salt and pepper. Roll up fillets; place on cabbage. Add reserved fish stock and cooked vegetables. Bring to a boil. Cover. Reduce heat; simmer until fish has cooked through, about 15 minutes. Garnish with ginger matchsticks and scallions. Serve.

CARIBBEAN FISH WITH MANGO SALSA

Steps:

• Mix together the paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set the spice mix aside.
• In a bowl, lightly toss the mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over the mango mixture, and toss again. Cover the bowl, and refrigerate until chilled, at least 30 minutes.
• Whisk together the egg and milk in a bowl. In a separate shallow bowl, stir the panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
• Heat olive oil in a skillet over medium heat. Dip tilapia fillets into the egg mixture, then press gently into the panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay the fillets into the hot oil. Pan-fry until the fish is opaque inside and golden brown outside, 3 to 5 minutes per side or as needed. Serve with mango salsa.

CARIBBEAN-STYLE FLOUNDER

Steps:

• Heat oil in large saucpan over medium-high heat; add annatto seeds and saute for 3 minutes.
• Remove seeds with slotted spoon and discard.
• Add onion to saucepan; saute 2 minutes.
• Add broth, potato, tomatoes and liquid, and thyme.
• Heat to boiling; reduce heat and simmer, covered, until potato is tender, about 10 minutes.
• Using potato masher or kitchen fork, coarsely mash mixture in pan.
• Add peas and flounder; simmer until fish is tender and flakes with a fork, about 10 minutes.
• Stir in lemon juice; season to taste with salt and pepper.

FLOUNDER CARIBE

Steps:

• Chop the pepper and onions.
• Roll the fish fillets jelly-roll style (from the short end) and place the bundles in a buttered baking dish.
• In a medium bowl combine the undiluted soup, chopped pepper and onions, thyme, worcestershire sauce and wine.
• Pour sauce over fish.
• Bake at 350 degrees for 20-25 minutes.