Salt Free Flounder With Cumin And Peppers Recipes

SALT-FREE FLOUNDER WITH CUMIN AND PEPPERS

Steps:

• Pat flounder dry with paper towels and sprinkle with juice of half the lemon, one-half teaspoon of the cumin and the cayenne pepper. Set aside. Finely chop the lemon half that was juiced and reserve it.
• Preheat oven to 400 degrees.
• Heat half the oil in a skillet, add the onion and peppers and saute until tender. Add the garlic and stir in the reserved chopped lemon. Oil a baking dish that is at least 12 inches long.
• Arrange the flounder fillets, overlapping each other in the baking dish. Spread the vegetable mixture over and around the fish.
• Combine the remaining two tablespoons of olive oil with the remaining one-half teaspoon of cumin and the sherry vinegar and sprinkle over the fish. Bake 20 minutes.
• Just before serving sprinkle fish with the juice of the remaining half of the lemon and the parsley.

BAKED FLOUNDER WITH PEPPERS AND TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Place the fillets in an oven proof baking dish.
• Sprinkle with salt and pepper.
• Set aside.
• Char the bell peppers using either a gas range burner or the broiler.
• Quickly place in a paper bag to steam.
• Remove when cool enough to handle.
• Remove the skin and seeds and chop.
• Coat a nonstick skillet with cooking spray.
• Sauté the onion and garlic until onions are wilted.
• Add the peppers and tomatoes and cook stirring over high heat for 3 minutes.
• Stir in the tarragon and vinegar.
• Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque.
• Serve immediately.

LEMON-PEPPER FRESH FLOUNDER FILLETS

Steps:

• Place bran cereal in a blender; blend until pulverized. Transfer to a shallow bowl and mix in lemon-pepper seasoning.
• Heat oil in a deep skillet over medium heat to 350 degrees F (175 degrees C).
• Place flour in a medium bowl. Whisk egg and milk together in another medium bowl. Dredge a flounder fillet in flour; shake off excess. Dip into egg mixture. Lift up so excess egg drips back in the bowl. Press into crushed bran to coat both sides. Place the breaded flounder, unstacked, onto a plate. Repeat with remaining fillets.
• Add fillets to the hot oil and deep fry for 3 minutes, turning once halfway through. Remove to a paper towel-lined plate to drain.

CHICKEN EMPANADAS

Steps:

• Pour olive oil into a saucepan; add onion, poblano, garlic, salt, pepper, chipotle, cumin, oregano, cayenne, and cooked chicken, pressing down as you go. Add currants.
• Place saucepan over high heat; cook until onions begin to soften slightly, about 3 minutes. Stir in diced tomatoes with green chiles. Pour in 1/3 cup water and mix to combine.
• Bring mixture to a simmer; reduce heat to medium and cook, stirring occasionally, until liquids are cooked down, 30 to 45 minutes.
• Remove from heat and let cool to room temperature, about 30 minutes. Chill thoroughly before use, 1 to 2 hours.
• While filling simmers, combine flour, salt, and sugar for dough in a bowl with your hand. Grate in cold butter, pausing as needed to combine. Drizzle in beaten egg and water. Mix with a fork until it starts to form a shaggy dough.
• Use your hands to squeeze mixture into a lump of dough; transfer to a work surface and knead into a ball of dough, 10 to 15 seconds.
• Wrap dough in plastic wrap and refrigerate for at least 1 hour, up to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Unwrap chilled dough and transfer to a lightly floured work surface. Use a bench scraper to divide into 8 equal pieces.
• Roll each dough piece into an 8-inch circle.
• Drain any excess juice from filling. Top each dough circle with a rounded 1/2-cup measure of the chicken mixture. Sprinkle some pepper Jack cheese over top.
• Brush edges of each dough circle with a small amount of water to dampen; fold over and seal with fingertips, making sure to not trap in any pockets of air. Crimp using your fingertips or a fork.
• Combine beaten egg and 2 teaspoons water for egg wash. Transfer empanadas to the prepared baking sheet and brush over egg wash. Sprinkle with cayenne.
• Bake in the center of the preheated oven until browned and crispy on the edges, about 35 minutes. Transfer to a wire rack to cool for about 5 minutes before serving.

BAKED FLOUNDER WITH FRESH LEMON PEPPER

Steps:

• Preheat oven to 425°.
• Combine first 5 ingredients. Place fillets on a jelly roll pan coated with cooking spray.
• Rub garlic mixture evenly over fillets. Bake at 425° for 8 minutes or until fish flakes easily when tested with a fork.
• Serve with lemon wedges, if desired.