Flounder Packets Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
• Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

Steps:

• Preheat oven 350 degrees F. Place fillet on top 1 1/2 Tbsp. of butter on foil cut into chunks.
• Evenly spread garlic over fillet. Season lightly with oregano then paprika, Place remaining butter on top of fillet also cut in chunks. Fold foil into packet around fillets, separately if necessary.
• Bake 20 minutes or until fish is done.

Steps:

• Preheat the oven to 425 degrees F.
• Season the fish fillets with the salt and pepper. Place 1 fish fillet at the center of each piece of foil. Evenly distribute the zucchini, carrot, bell pepper, and shallots among the 4 packets. Sprinkle each fillet with 2 tablespoons of the wine and 1/2 tablespoons of the oil. Top each fillet with 3 lemon slices. Seal the packets securely, leaving a little room to allow the fish to steam. Transfer the packets to a baking sheet and bake for 15 minutes.
• Stir the parsley into the cooked rice. Divide the rice evenly onto 4 serving plates. Remove the fish packets from the oven and carefully open them. Remove the lemon slices. Serve the fish topped with the vegetables and juices over the rice and garnish with fresh chives.
• Excellent Source of: Niacin, Vitamin D, Phosphorus, Selenium, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Protein, Potassium, Vitamin K, Magnesium, Manganese
• Good Source of: Fiber, Thiamin, Riboflavin, Folate, Pantothenic Acid, Iron, Zinc

Steps:

• Coat a piece of heavy-duty foil (about 14 in. x 14 in.) with cooking spray. Place fillets on foil; brush with lemon juice. Crimp foil, forming edges. Place foil flat on the grill (do not seal). Grill, covered, over medium-hot heat for 4 minutes. Combine Parmesan cheese, butter, mayonnaise, onions and salt; brush over fillets. Grill 3-4 minutes longer or until fish flakes easily with a fork.

Steps:

• Make the brine: Put salt and sugar in a large bowl or pot, and add around a half-gallon of water, stirring to combine and dissolve the salt and sugar.
• Set the burners on a gas grill to medium. When it is hot, scrape grates to make sure they are very clean. (If using a charcoal grill, build a fire in your grill. When coals are covered with gray ash and you can hold your hand 5 inches above the coals for 5 to 7 seconds, you are ready to cook.)
• While grill heats, slide the flounder fillets into the brine and allow them to sit for approximately 10 minutes, then remove from the brine and pat very dry with paper towel. Season fillets with salt and pepper, then apply just a little oil to one side of each fillet, lightly spreading it with your fingers to cover the flesh.
• Apply some more oil to a paper towel and, using tongs to protect your hands, use the towel to oil the grill grates. They will smoke furiously. Gently lay the fish fillets, oiled-side down, onto the grates. Cook until the fish has started to turn translucent at its edges, approximately 3 to 4 minutes, then remove from grill and place, grilled-side up, on a warmed platter. The fish will continue to cook as it rests.
• Top each fillet with a small pat of butter, some chopped parsley and a squeeze of lemon, then serve.

Steps:

• For each bundle, place 2 fillets on a double thickness of heavy-duty foil (18 in. x 15 in.); sprinkle with lemon-pepper. Top with lemon slices, zucchini and tomatoes. Sprinkle with dill and basil. , Fold foil around fish and seal tightly. Place on a baking sheet. Bake at 425° for 15-20 minutes or until fish flakes easily with a fork.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
• Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
• Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
• Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.