Flounder Piccata With Spinach Recipes

Steps:

• Preheat the oven to 250 degrees F and place a sheet pan in the oven.
• Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
• Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Steps:

• Bring a large pot of heavily salted water to a boil. Make an ice bath with salted water.
• Blanch the haricots verts in the boiling water until tender but still crisp, 3 to 4 minutes. Immediately shock in the ice bath to stop cooking. Drain the excess water and set aside on a sheet tray.
• Coat a small saute pan with olive oil and add 1 tablespoon of the shallots and some salt (save the remaining shallots for the sauce). Sweat over medium heat until softened and translucent, about 1 minute, then add the mushrooms. Stir and cook until the mushrooms start to soften, 2 minutes more. Add a pinch of salt and the crushed red pepper flakes and continue cooking until golden brown, 2 to 3 minutes. Add the haricots verts to the pan and toss to coat. Taste for seasoning and set aside.
• Put the flour in a shallow dish. Coat a large skillet with olive oil and heat over medium-high until the skillet is hot. Sprinkle both sides of the fish with salt and dredge in the flour. Gently shake off the excess flour and lay the fish skin-side down in the oil. Cook until the outside edges of the first side turn white and crisp, 2 to 3 minutes, then flip and cook until the fish turns white and opaque, 1 minute more. Remove the fish from the skillet and set aside on plates or a platter.
• Use a paper towel to carefully wipe out the skillet used to cook the fish. Lower the heat to medium and lightly coat with olive oil. Add the remaining diced shallot with a pinch of salt and sweat until the shallots soften, about 30 seconds. Add the white wine and chopped lemon supremes and cook, stirring often, until it comes to a boil. Add the capers, lemon juice and lemon zest and simmer until the liquid is reduced by half. Add the chicken stock and a pinch of salt and continue to reduce at a simmer by half.
• Add a pat of butter and cook, swirling the pan, until melted, then add another pat. As the butter melts, swirl the pan to fully incorporate. Continue adding butter, one pat at a time, until the sauce is thickened. (You should need between 3 and 4 pats total.) If the sauce reduces too much, adjust with a small splash of chicken stock to thin it out. Season to taste with salt and stir in the parsley.
• Arrange the haricots verts and mushrooms next to the fish on plates. Top the fish with the sauce and garnish with a sprinkle of fresh parsley.

Steps:

• Sprinkle spinach in a 13-in. x 9-in. baking dish coated with cooking spray. Top with fillets., In a large saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually add milk. bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over fillets; sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 20 minutes or until fish flakes easily with a fork.

Steps:

• Cook rice according to package directions, omitting salt and fat. Place rice in a medium bowl; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Sprinkle fish with remaining salt and pepper. Dredge fish in flour.
• Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 1 1/2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
• Add wine, juice and capers to pan; cook 1 minute. Add butter to pan, stirring until butter melts. Remove fish and sauce from pan; keep warm. Wipe pan clean with a paper towel. Add spinach to pan; saute 1 minute or until wilted. Place 1/2 cup rice onto each of 4 plates. Top each serving with about 1/3 cup spinach, 1 fillet and 1 tablespoon sauce.

Steps:

• Heat a large cast iron skilled over high heat. Pat scallops dry with paper towels. Sprinkle salt and freshly ground black pepper over scallops. Add 1 tablespoon EVOO to pan; swirl to coat. Add scallops; cook 2 minutes on each side or until browned and done. Remove from pan and keep warm.
• Reduce heat to medium. Add chopped garlic to pan; cook 10 seconds. Add vermouth, scraping pan to loosen browned bits; cook 2 minutes or until liquid is reduced by half. Remove from heat. Add parsley, fresh lemon juice, butter and capers, stirring until butter melts. Pour sauce in a bowl.
• Heat remaining 2 teaspoons EVOO in pan over medium-high heath. Add spinach; saute 30 seconds or until spinach almost wilts. Drizzle sauce over scallops; serve with spinach.