Broiled Flounder So Easy Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray.
• Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets.
• Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets.
• Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.

Steps:

• Heat the broiler with a broiler pan inside the oven.
• Rinse the fish well and pat dry with paper towels. Place the green onion, lemon slice, and dill in the cavity. Dust the fish with the potato starch and drizzle with olive oil. Sprinkle the seafood seasoning generously all over the fish.
• Remove the hot broiler pan from the oven and drizzle with oil. Put the fish on the pan and broil for 5 minutes or until the skin is browned and the flesh is opaque and flakes with a fork. Serve immediately with a splash of extra-virgin olive oil.

Steps:

• Place fillets in a single layer on a lightly greased or pan sprayed, shallow oven-to-table type broiler pan. Brush with lemon juice.
• In a small bowl, combine remaining ingredients to make the cheese topping mixture. Set aside.
• Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. (Time will depend on the thickness of the fillets and temperature of your oven/broiler.).
• Remove fillets from oven. Spread with Parmesan topping.
• Broil an additional 30 seconds or until cheese is lightly browned and bubbly (be careful to watch it, or it can burn).
• Garnish with lemon twists and parsley, if desired.
• Note: Mushy cooked fish is a result of either 1) overcooking/overheating, or 2) over-marinating (which, science-wise, is another method of partial cooking, depending on the marinade). Since the flounder in the recipe is not marinated, if the fish comes out mushy I suspect the results are the from overcooking. Either the fish was left under the broiler for too long, the temperature of the broiler is too high, or the rack on which the the pan placed under the broiler is too close to the heat.

Steps:

• Heat broiler, with rack in top position. Combine yogurt, mustard, capers, and 1 teaspoon oil. Season with salt and pepper.
• Pat fillets dry with paper towels. Coat one side of fillets with 1 teaspoon oil and arrange, oil side down, on sheet. Spread yogurt mixture on fillets. Broil until fish is opaque throughout and yogurt mixture is bubbling and browned in spots, about 5 minutes. Toss greens with remaining 2 teaspoons oil, season with salt and pepper. Serve fillets with greens and lemon wedges.

Steps:

• 1. Place the butter in a small bowl and combine with the mustard, parsley, and lemon zest. Set aside.
• 2. Arrange the oven or broiler rack 4 inches from the heat. Preheat the broiler. Line 2 baking sheets with aluminum foil. Oil the foil lightly. Evenly space 4 flounder fillets on each of the baking sheets.
• 3. Spread about 1 1/2 teaspoons of the butter mixture atop each fish fillet. Broil for 4 to 5 minutes, or until the fish is lightly browned on top and just cooked through. Do not overcook.
• 4. Serve immediately, garnished with a flourish of clover sprouts and a lemon quarter.

Steps:

• Heat brolier on high.
• Score the fish in two or three spots on the dark side.
• Melt butter and worcestershire sauce with juce from half a lemon and garlic.
• Rub fish down with salt and pepper on both sides, depending on the size of your fish you might need more or less salt and pepper.
• Put fish under the broiler for 3 minuets.
• Slide the fish out of the broiler and paint it with butter and garlic sauce every minuet or so untill the fish is done. I follow this rule: if you can stick a toothpick into the widest part of the fish, then place the toothpick to your lips and the toothpick is warm, your fish is done.
• When fish is done drizzle with the juice from the other half of your lemon.
• I like putting the whole fish on the table and let everybody digin.

Steps:

• Sauce: Put all sauce ingredients [everything labeled "for sauce"] together in blender and blend until smooth and refrigerate for 2 hours to "cure" or thicken a bit.
• Prep: Score top of flounder in diamond pattern, dash carefully with lemon juice, add garlic, and sprinkle with the pinch of white pepper.
• Brush liberally with sauce and broil for 2 minutes, brushing once more. Return to broil for 2-4 more minutes or until fish is light and flaky when prodded gently with fork.
• You should have enough sauce for 8 fish, and therefore [depending on how many fish you're baking], will have sauce left over for salad, vegetable dip, etc.

Steps:

• In a heavy skillet cook onion, bell pepper, and garlic in oil over moderately low heat, stirring occasionally, until vegetables are softened and stir in bread crumbs and salt and pepper to taste.
• Preheat broiler.
• On a work surface arrange flounder skinned sides up and spread top with mayonnaise. Sprinkle flounder with bread crumb mixture and on oiled rack of a broiler pan broil about 6 inches from heat until cooked through, about 6 minutes.

Steps:

• Line a shallow baking pan with aluminum foil. Lightly brush foil with small amount of butter.
• Arrange fish fillets on foil. Brush fillets with remaining butter. Sprinkle Old Bay Seasoning on fillets.
• Broil five inches from heat 10 minutes or until fish flakes easily when tested with a fork. Squeeze lemon wedges over fillets.