Searching on Allrecipes.com, I came across this amazing recipe that caught my attention.I have never cooked Mediterranean before and so I was very tempted to give it a try. There are some slight modifications, but I followed the original recipe pretty much.Ingredients:6 plum tomatoes2 tbsp extra virgin olive oil1/2 spanish onion, chopped2 cloves of garlic, chopped (I love garlic, so I used like 6 cloves instead)About 6 leaves of fresh basil, choppedAbout another 6 leaves fresh basil, torn4 tablespoons capers3 tbsp grated Parmesan cheese24 Kalamata olives, pitted and chopped1 tsp Lemon juice1 pinch Italian seasoning1/4 cup white wine6 flounder fillets(I'm using frozen flounder just for convenience. I do like the way they package the flouder fillets individually.)Directions:Preheat oven to 4
Makes 4 servingsLook for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.Ingredients :1/3 cup all-purpose flour1/2 teaspoon salt, or to tasteFreshly ground pepper to taste1 pound flounder, sole or haddock fillets1 tablespoon extra-virgin olive oil1 large shallot, finely chopped (about 1/3 cup)1/2 cup dry white wine1 cup freshly squeezed orange juice2 heaping teaspoons Dijon mustard2 teaspoons butter2 tablespoons chopped fresh parsley1. Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.2. Heat oil in a large nonstick skillet over medium-high h
Ingredients:2 pounds fresh flounder fillets1 cup cornmeal1/2 teaspoon salt1/2 teaspoon paprika1/2 teaspoon ground black pepperCooking Directions:Skin fillets.Cut fillets into serving size portions.Combine cornmeal with seasonings.Roll fish in cornmeal mixture.Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.Brown on one side 2 to 3 minutes.Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.Serve with tartar sauce and coleslaw.This recipe yields 4 to 6 servings.
If you love seafood and you love chicken cordon bleu, you'll want to give this a try. I make another recipe with a sauce similar to this and it's a family favorite. I hope this one becomes a tradition in our family as well.
Flounder Cordon Bleu
2 lbs. flounder fillets
6 slices deli ham
6 slices Swiss cheese
1 teaspoon grated orange rind
1 egg beaten
1 T butter
1 T flour
1 c milk
1/4 c
Ingredients:2 pounds fresh flounder fillets1 cup cornmeal1/2 teaspoon salt1/2 teaspoon paprika1/2 teaspoon ground black pepperCooking Directions:Skin fillets.Cut fillets into serving size portions.Combine cornmeal with seasonings.Roll fish in cornmeal mixture.Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.Brown on one side 2 to 3 minutes.Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.Serve with tartar sauce and coleslaw.This recipe yields 4 to 6 servings.
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John Chase shows you the simple way to prepare a flavorful fish, cooked perfectly in a frying pan.
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Flounder is a very mild, sweet salt water fish. The lemon/cucumber sauce(*Below) adds a wonderful dimension to this dish. Serve with baked potato and steamed asparagus. 4 tsp. butter 1/2 cup onion, chopped Pinch of rosemary crushed or powdered 8 ounces frozen chopped spinach (optional) 1/2 cup chopped almonds 2 tsp. lemon juice 1 lb. flounder fillets toothpicks 2/3 cup lemon/cucumber white sauce 2 Tbs. plus 2 tsp. water Sprinkling of smoked paprikaPreheat oven to 350F. Melt butter in a saucepan over medium heat. Saute onions and rosemary 4-5 minutes until onions are tender. Add next 4 ingredients. Heat 5 minutes, stirring occasionally. Let cool. Place 1/4 cup mixture on each fish fillet. Roll up and secure with toothpicks. Arrange fish rolls in a shallow buttered baking dish. Bake 20 minutes. Combine soup and water in a bowl. Pour white sauce over baked fish. Bake another 15 minutes, or until heated through. Sprinkle with paprika and serve.Lemon-Cucumber Sauce3 TBS Butter3 TBS Flour1/2
