Yellowtail Flounder Tartare Recipes

BAKED FLOUNDER WITH PANKO AND PARMESAN

Baked Flounder with Panko and Parmesan image

Here's a simple but tasty flounder recipe. Serve with vegetables, a tossed salad, or rice.

Provided by N8TE

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

4 (4 ounce) flounder fillets
¼ cup butter, melted
⅔ cup grated Parmesan cheese
1 cup panko bread crumbs
½ teaspoon salt
ground black pepper to taste
1 pinch dried thyme

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking dish.
Arrange flounder fillets on prepared baking dish and brush with 1 tablespoon butter. Combine remaining 3 tablespoons butter with bread crumbs, Parmesan cheese, salt, pepper, and thyme in a bowl; sprinkle over flounder.
Bake in preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Carefully transfer fillets to a plate with a spatula.

Nutrition Facts : Calories 331.1 calories, Carbohydrate 19.6 g, Cholesterol 101.6 mg, Fat 17.6 g, Fiber 0.2 g, Protein 29.2 g, SaturatedFat 10.2 g, Sodium 800.1 mg, Sugar 0.1 g

YELLOWTAIL FLOUNDER TARTARE

Yellowtail Flounder Tartare image

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 15m

Yield Six or more servings

Number Of Ingredients 9

Ingredients

1 pound skinless, boneless yellowtail flounder
1 tablespoon finely chopped chives
2 tablespoons finely chopped basil
2 tablespoons hazelnut oil
1/4 cup freshly squeezed lemon juice
Salt to taste, if desired
Freshly ground pepper to taste
6 teaspoons fresh caviar for garnish, optional
Buttered toast triangles (see instructions)

Steps:

Rub the fingers down the center line of each fillet. Cut away and discard any remnants of bone.
Put the fillets on a flat surface and chop finely with a knife. Do not use a food processor or blender. You do not want to make a smooth paste. There should be about two cups or slightly less, closely packed.
Put the fish in a mixing bowl and add the chives, basil, oil, lemon juice, salt and pepper. Blend well.
Serve in small portions, each one garnished with one teaspoon of caviar, if desired. Serve with buttered toast triangles.

YELLOWTAIL TARTAR WITH BACON AND TANGERINE DRESSING

Yellowtail Tartar with Bacon and Tangerine Dressing image

Provided by Bobby Flay

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 21

Ingredients

3 tangerines, zested and juiced
1 pound sliced bacon, cut into 1/4-inch strips
Extra-virgin olive oil
1 teaspoon whole-grain mustard
2 tablespoons fennel seeds
1 baguette, sliced into 1/4-inch-thick slices
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound yellowtail tuna, 1/4-inch dice
1/4 cup fresh flat-leaf parsley, picked and chopped
2 tablespoons capers
1 tablespoon red wine vinegar
1 1/2 teaspoons whole-grain mustard
1 teaspoon chipotle puree
3 scallions, thinly sliced
3 fresh thyme sprigs, leaves picked and finely chopped
1 shallot, brunoised
1/2 lemon, juiced
Olive oil, for drizzling
Bull's blood, for garnish
Chervil, for garnish

Steps:

For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes. Remove from the heat and let cool.
Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes. Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.
Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.
For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder. Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side. Remove and reserve.
For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold.
Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar. Serve with the crostini on the side.

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