SAUTEED FLOUNDER WITH SEASONED BROWN BUTTER
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 WITH BROWN BUTTER, LEMON AND TARRAGON
The flatfish family is comprised of numerous popular fish, including sole, halibut and flounder. But all the various boneless fillets are relatively interchangeable and can be prepared in more or less the same way, adjusting cooking time according to size. These pan-cooked fillets are quick, simple and elegant.
Provided by David Tanis
Categories dinner, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
- Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
- Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
- Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
- Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
- Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 7 grams, Sodium 591 milligrams, Sugar 0 grams, TransFat 0 grams
FLOUNDER FILLETS IN A BEURRE BLANC SAUCE
Provided by Robert Farrar Capon
Categories dinner, pastas, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to low. Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides. Shake off excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning once, until golden brown on both sides (about 2 minutes). Remove fillets to dinner plates and keep warm in the oven.
- Pour off any remaining clarified butter or oil from the skillet, add the wine, lemon juice and shallots and boil hard over high heat until reduced to about 1/8 cup. Add the cream and boil until reduced once again to about 1/4 cup. Lower the heat and vigorously whisk in the unsalted butter bit by bit, incorporating each piece almost completely before adding the next. As the last piece disappears, remove the pan from the heat. Do not boil the sauce after all the butter is in. 3.
- Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.
Nutrition Facts : @context http, Calories 1132, UnsaturatedFat 27 grams, Carbohydrate 49 grams, Fat 85 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 51 grams, Sodium 1186 milligrams, Sugar 3 grams, TransFat 2 grams
FLOUNDER FILLETS WITH TOMATO SAUCE
Provided by Robert Farrar Capon
Categories dinner, pastas, main course
Time 20m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Preheat oven to low, or 150 degrees. Mix the flour, salt and pepper and dip the fillets in the mixture to coat both sides. Shake off the excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning them once, until they are golden brown on both sides (about 2 minutes or less, all told). Remove the fillets to dinner plates and keep warm in the oven.
- Pour off any remaining clarified butter or oil from the skillet, add 2 tablespoons unsalted regular butter and (still over high heat) add the shallots and saute 30 seconds. Add the wine and fish stock and boil hard until it is almost gone. Add the thyme and chopped tomatoes and boil briefly until slightly reduced. Season with salt and pepper, remove the skillet from the heat and whisk in the additional regular butter bit by bit, incorporating each piece almost completely before adding the next. Warm the sauce again if necessary, but do not let it boil.
- Spoon a small amount of the sauce over the fish fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.
Nutrition Facts : @context http, Calories 892, UnsaturatedFat 19 grams, Carbohydrate 51 grams, Fat 60 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1163 milligrams, Sugar 4 grams, TransFat 1 gram
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FLOUNDER FILLETS IN LEMON SAUCE - 2 SISTERS RECIPES BY …
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- First, thaw the frozen flounder fillets either on the counter or overnight in the fridge. Open the packages, and drain the excess water from their packaging. Give them a quick rinse under running water, and allow them to drain again.
- When the butter is melted, add the fillets to the skillet. Sprinkle over them with some sea salt, herbs de Provence, oregano, and cayenne pepper.
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FLOUNDER WITH LEMON BUTTER SAUCE – LEITE'S CULINARIA
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4.6/5 (30)Total Time 15 minsCategory MainsCalories 261 per serving
- Pat the fish dry with paper towels and season with salt and pepper. Pat the fillets dry a second time just to be sure to remove all the moisture. If desired, sprinkle a little flour over both sides of the fillets and use your fingers to evenly coat both sides.
- Heat the oil in a large skillet (preferably cast-iron or stainless steel rather than nonstick) over medium-high heat until the oil shimmers but isn’t smoking, 1 1/2 to 2 minutes. Add the fillets to the skillet and cook, without moving, for 2 minutes. Slide a
- Place a slice of butter on top of each fish fillet and stand idly by as the butter melts and infuses the fish with flavor. Cook the fish until it springs back from light pressure, about 2 minutes. Use a spatula to transfer the fish to a platter or to 4 plates.
- Carefully squeeze the lemon juice into the skillet and, with the skillet still over medium-high heat, use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. Stir in the fresh herbs and spoon the sauce over the fish. Originally published July 26, 2012.
BAKED FLOUNDER WITH LEMON GARLIC AND BUTTER
From morethanmeatandpotatoes.com
Ratings 155Calories 185 per servingCategory Seafood Recipes
- In a small bowl, whisk together the melted butter, lemon juice, garlic, onion powder, salt, and pepper. Set aside.
- Pat the fillets dry with a paper towel, then place them in the prepared baking dish. Pour the butter mixture over the fillets. Sprinkle smoked paprika over the top.
- Bake for 15 to 20 minutes (may need a few more minutes for thick fillets), or until the flounder flakes easily with a fork.
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