Fillets Of Flounder With Parsley And Mustard Sauce Recipes

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:

• Preheat oven to 400 degrees F (200 degrees C). Rinse the fillets and pat dry with paper towels.
• Combine crab meat, green pepper, mustard powder, Worcestershire sauce, salt, white pepper and the crushed saltines. Combine the egg white and 1 tablespoon mayonnaise. Stir this into the crab meat mixture.
• Brush the flounder fillets with melted butter. Place in a lightly greased, shallow baking dish. Spoon the crab mixture over the fillets and drizzle with any remaining butter.
• Bake the fillets at 400 degrees for 15 minutes.
• While the fish is baking, lightly beat the egg yolk in a small bowl. Stir in 5 tablespoons of mayonnaise. Remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
• Increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

Steps:

• Make tartar sauce:
• Pulse all sauce ingredients in a blender until parsley is finely chopped.
• Cook fish:
• Stir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.
• Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated. Arrange fish in 1 layer on a sheet of wax paper.
• Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve fish with sauce.

Steps:

• In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm. , Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce.