Broiled Flounder Ww Recipes

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:

• 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.

Steps:

• Preheat broiler.
• Spray broiler pan/rack with Pam.
• Using the flat side of a knife mash the garlic and salt together to form a paste.
• In a small cup or bowl combine the garlic with the next 3 ingredients (mustard - horseradish).
• Sprinkle both sides of fish with pepper and then transfer fish to the prepared broiler pan.
• Using a pastry brush or a knife, brush garlic/mustard mixture over one side of fish.
• Broil for 5 minutes or until fish is done and flakes easily with a fork.

Steps:

• Preheat the broiler.
• Place fish filets in a single layer in a 13" x 9" baking dish.
• Evenly sprinkle filets with onion, green pepper, salt, pepper, chopped tomatoes and parsley.
• Evenly pour melted butter over top.
• Broil about 8-10 minutes or until fish flakes easily with a fork and is opaque. Remove and evenly sprinkle with swiss cheese; Broil 2 - 3 minutes longer or until cheese melts and just slightly golden.

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:

• Place fillets in a Pryrex or other ovenproof baking dish.
• Mix the butter and wine and spoon over the fish.
• Sprinkle the fish with paprika and breadcrumbs.
• Broil for about 10 minutes or until fish is done. Check on it periodically. Crumbs should start to brown a little. (you can also bake it at 350 for about 25 minutes or until done.
• Serve with lemon wedges if you like.

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:

• 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.