Flounder Saute Recipes

FLOUNDER SAUTE

Steps:

• Heat oil in non-stick skillet.
• Cook onion until translucent.
• Add pepper and tomatoes.
• Cover and simmer about 10 minutes.
• Add capers, olives, parsley.
• Put flounder fillet on top and spoon some juices over it.
• Season to taste with salt and pepper.
• Cover and simmer about 5 minutes, until done.

SAUTEED FLOUNDER WITH SEASONED BROWN BUTTER

Steps:

• Pat fillets dry, season with salt and pepper and dredge in flour and shake off excess flour. In a measuring cup, melt butter in microwave. Heat non-stick skillet over medium high heat. Pour in clear butter and leave milk solids in measuring cup. Place fish in hot butter and cook until golden. Flip fillet and cook other side until golden. Remove golden fish to paper towels to drain. In a small skillet, heat butter over medium high heat until milk solids begin to brown. Stir in lemon juice and parsley. Drizzle browned butter over fillet and serve immediately.

PAN-FRIED FLOUNDER

Steps:

• Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
• Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.

LEMON SAUTEED FLOUNDER

Steps:

• mix breadcrumbs with salt and pepper in a shallow bowl.
• dredge flounder in crumbs, shake off excess.
• heat oil in saute pan, add fillets and saute until browned, aprox 2-3 mins per side.
• remove to a plate and keep warm.
• add wine, garlic, lemon juice, orange juice and rind, boil to thicken, 1-2 minutes.
• add scallions, remove from heat and swirl in butter.
• serve over fish,.
• garnish with chives.

FLOUNDER WITH SHRIMP SAUCE

Steps:

• Sprinkle each flounder fillet with lemon juice, 1/4 teaspoon salt and pepper. Roll each fillet around a shrimp and secure with a toothpick. Chop remaining shrimp; set aside. Arrange rolled fillets seam side down in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 425° for 20-25 minutes or until fish flakes easily with a fork and shrimp turn pink., Meanwhile, in a saucepan, melt butter over medium heat. Stir in flour; gradually add the milk, mustard, white pepper and remaining salt until blended. Add remaining shrimp. Bring to a boil; cook and stir for 1-2 minutes or until thickened and shrimp turn pink. Serve sauce over fish.,

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 SAUTE WITH MUSHROOMS AND WILTED SPINACH

Steps:

• Place the flour on a plate and season with salt and pepper. Lightly dust the flounder on both sides with the seasoned flour. Heat 2 teaspoons of the olive oil in a large, heavy nonstick skillet over medium-high heat. Place the flounder in the pan and saute on one side for about 90 seconds. Turn the fish over. Squeeze the lemon juice on the fish and sprinkle the scallions evenly over the fillets. Cook for 30 seconds and divide among 4 warm plates.
• Place the remaining teaspoon of olive oil in the skillet. Add the mushrooms and season them lightly with salt and pepper. Saute until soft, shaking the pan constantly, about 3 to 4 minutes. Add the wine, increase the heat to high and continue to cook for about 1 minute, until the smell of alcohol disappears. Remove the pan from the heat, add the spinach and toss quickly until it barely wilts. Taste and season again with salt and pepper. Divide the spinach over each flounder fillet and serve immediately.

SAUTéED FLOUNDER WITH WALNUT AND GARLIC SAUCE

Steps:

• In a mortar and pestle, crush walnuts and garlic together, making a smooth paste. Season lightly with salt.
• Place a small saucepan over medium heat and drop in 2 tablespoons butter. When it foams, add walnut paste and whisk for a minute. Pour in cream and whisk for another minute. Season to taste with salt, remove from heat and cover.
• Place a large nonstick pan over medium heat. Add remaining 2 tablespoons butter. Season fish on both sides with salt. When butter foams, place fillets in pan. Cook until white on edges, then carefully turn (it may take two spatulas, as fish is very delicate). Cook another minute, then transfer fish to a serving platter.
• Put sauce back over medium heat, and whisk in a tablespoon or two of water, just enough to loosen it. When it bubbles on edge, spoon it over fish. Grind pepper over top and serve.

EASY, EXCELLENT BAKED FLOUNDER

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
• Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.