Oil Poached Flounder Recipes

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OVEN POACHED FLOUNDER WITH GARLIC AND OLIVE OIL



Oven Poached Flounder with Garlic and Olive Oil image

Provided by Sarah Walker Caron

Time 20m

Number Of Ingredients 6

1 lb flounder fillets, thin fillets -- about 1/4 inch thick
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
4-5 sprigs fresh thyme, one for each fillet
sea salt
lemon wedges

Steps:

  • Preheat oven to 375 degrees. Spray a 9x13-inch glass baking dish with cooking oil spray. Rinse the flounder under cool water and arrange in the pan.
  • Whisk together the olive oil and garlic. Then pour over the flounder. Place a spring of thyme on each piece of flounder.
  • Salt, to taste, with sea salt.
  • Slide the baking dish into the preheated oven and bake for 12-15 minutes, until the fish flakes easily with a fork.
  • Serve immediately with lemon wedges.

Nutrition Facts : ServingSize 1

FLOUNDER FISH SALAD



Flounder Fish Salad image

Provided by Alton Brown

Categories     appetizer

Time 10m

Yield 4 appetizer or first course servings

Number Of Ingredients 16

1/2 cup leftover poaching oil from Oil Poached Flounder, recipe follows
3 tablespoons white wine vinegar
1/8 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lime juice
8 to 10 drops hot sauce
2 tablespoons chopped scallions
2 tablespoons chopped fresh parsley leaves
2 lemon slices from Oil Poached Flounder, recipe follows, finely minced
16 ounces leftover Oil Poached Flounder, recipe follows, flaked
3 cups olive oil
1 1/2 to 2 pounds flounder fillets
Kosher salt
Freshly ground black pepper
2 lemons, thinly sliced
1 small bunch fresh parsley, thoroughly dried

Steps:

  • Whisk together the oil and vinegar in a medium-mixing bowl. Add the black pepper, salt, lime juice, hot sauce, scallions, parsley, and lemon and stir to combine. Taste and adjust the seasoning if desired. Add the fish and gently mix to combine.
  • Preheat the oven to 350 degrees F. In a medium saucepan over low heat, bring the olive oil to 300 to 310 degrees F. While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper. Lay half of the sliced lemons and half of the parsley in the bottom of a cast iron skillet large enough to hold the fillets in a single layer without overlapping. Lay the seasoned fillets on top of the lemons. Top with the remaining lemons and parsley. Once the oil has reached temperature, gently pour it over the fillets, and place in the oven and poach for 10 minutes. Allow to cool for 5 minutes before serving.

SAUTEED FLOUNDER WITH SEASONED BROWN BUTTER



Sauteed Flounder with Seasoned Brown Butter image

Provided by Food Network Kitchen

Categories     main-dish

Yield 2 servings

Number Of Ingredients 6

2 fillets flounder, 2 inch thick
Salt and pepper
2 cup flour
1 stick butter
3 tablespoons minced parsley
1 lemon, half for juice and half cut into wedges

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.

FLOUNDER POACHED IN FENNEL-TOMATO SAUCE



Flounder Poached in Fennel-Tomato Sauce image

Provided by Bon Appétit Test Kitchen

Categories     Fish     Poach     Quick & Easy     Dinner     Seafood     Fennel     Low Cholesterol     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

3/4 teaspoon fennel seeds
1/8 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 small fennel bulb, thinly sliced, plus fennel fronds for garnish
Kosher salt, freshly ground pepper
1 1/2 cups store-bought marinara sauce, preferably with no sugar added
4 4-ounce pieces skinless flounder fillet
Coarsely chopped fresh tarragon
Special Equipment
A spice mill (optional)

Steps:

  • Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Alternatively, place in a resealable freezer bag. Crush with a rolling pin or large skillet. Set aside.
  • Heat oil in a large skillet over medium-low heat. Add sliced fennel, season with salt and pepper, and cook, stirring often, until soft, 10-12 minutes. Add spices and cook, stirring often, until spices are beginning to darken, about 1 minute.
  • Add marinara sauce and 1/2 cup water to skillet; bring to a simmer and cook to meld flavors, about 5 minutes. Season with salt and pepper.
  • Season fish with salt and pepper and fold fillets in thirds or in half to form packets. Place fillets in sauce. Cover skillet and reduce heat to medium-low. Cook until fish is opaque and beginning to flake, 12-15 minutes.
  • Divide fennel-tomato sauce and fish among shallow bowls. Sprinkle tarragon and fennel fronds over.

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