Flounder Milanese With Herbed Salad And Bacon Vinaigrette Recipes

FLOUNDER MILANESE

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

FLOUNDER MILANESE WITH HERBED SALAD AND BACON VINAIGRETTE

Steps:

• Preheat the oven to 200 degrees F. Place a rack on a large rimmed baking sheet.
• Put the panko and flour in separate shallow bowls. In another shallow bowl, beat the eggs. Season the fish fillets with salt and pepper. Dredge the fish in the flour, then dip in the egg, letting the excess drip back into the bowl. Coat in the panko. Transfer to a plate.
• In a large skillet, heat 1/2 inch of oil over medium-high heat. Add the fish to the skillet (work in batches if necessary) and cook until the fish is browned around the edges, 3 to 4 minutes. Carefully flip the fish and fry until browned on the other side, 2 to 3 minutes more. Transfer to the rack on the baking sheet, season with salt, and place in the oven to keep warm.
• Pour off all but 2 tablespoons of fat from the skillet. Add the bacon and cook over medium-high heat, stirring, until browned and crisp, about 6 minutes. Remove from the heat and stir in the shallot, vinegar and mustard.
• In a large bowl, toss the lettuces and herbs with the bacon vinaigrette. Season the salad with salt and pepper. Serve the flounder with the salad and lemon wedges.

PARMESAN-HERB BAKED FLOUNDER

Steps:

• Lay fish out on a foil-lined baking sheet that has been coated with cooking spray.
• In a bowl, mix together the cheese, mayonnaise, and onions; spread mixture evenly over fish.
• Mix together the breadcrumbs and remaining ingredients; sprinkle evenly over fish.
• Lightly coat fish with cooking spray.
• Bake in a 400° oven for 10 minutes or until fish flakes easily.

GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
• Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
• Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
• Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
• Drizzle vinaigrette over the vegetable mixture and toss to coat.

WARM BACON VINAIGRETTE

Steps:

• Cook bacon in large skillet until crisp; remove bacon and drain on paper towels. Reserve 2 T drippings in skillet.
• Cook shallots and garlic in hot drippings for 3 minutes, or until tender. Add brown sugar and cook stirring constantly for one minute or until sugar is dissolved.
• Process garlic mixture, orange juice, and remaining ingredients in blender until combined.
• FYI the cooked bacon is not actually used in this recipe, but you can top your salad with it if desired.

HERB FLOUNDER WITH LEMON VINAIGRETTE

Steps:

• Combine first 6 ingredients; sprinkle evenly over both sides of fillets.
• Arrange fish on a lightly greased rack in a broiler pan.
• Sprinkle evenly with garlic. Arrange lemon slices over fish.
• Broil 6 inches from heat 10 to 12 minutes or until fish flakes with a fork.
• Drizzle with Lemon Vinaigrette.
• To Make Vinaigrette:.
• Whisk together all ingredients.

HERBED VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over greens.

HERBED VINAIGRETTE

Steps:

• In small bowl or a jar with a tight fitting lid, combine all ingredients and blend or shake until sugar is dissolved.
• Add dressing to favorite salad combination.