Food Network Flounder Recipes

Microwave GingerSoy Flounder with Snow Peas

WEBNov 16, 2016 · Microwave on high (at 100 percent power) until the fillets are opaque white, 4 minutes in an 1,100-watt oven or 6 minutes in a 700 …

Rating: 4/5(1)
1. Mix together the soy sauce, mirin, sesame oil, ginger and Sriracha.
2. Toss the shiitakes and radishes in a microwave-safe 8-by-8-by-2-inch baking dish. Place the fillets on top in a single layer. Pour the soy sauce mixture over the fillets. Cover tightly with plastic wrap; make a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power) until the fillets are opaque white, 4 minutes in an 1,100-watt oven or 6 minutes in a 700-watt oven. Let stand, covered, for 2 minutes to steam and finish cooking gently.
3. Meanwhile, place the snow peas in a microwave-safe medium bowl. Cover tightly with plastic wrap; make a small slit in the center. Microwave on high (at 100 percent power) until the snow peas have turned bright green but are still crisp, 1 1/2 minutes in an 1,100-watt oven or 2 1/2 minutes in a 700-watt oven. (When removing the plastic wrap, be careful to avoid the hot steam.)
4. Divide the snow peas between two plates. Top with the shiitakes, radishes and fillets. Drizzle any sauce left in the baking dish over the fish. Squeeze fresh lemon juice over the fillets, and garnish with scallions. Serve with brown rice.

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Flounder Milanese Recipe Ina Garten Food Network

WEBNov 13, 2019 · Directions. Preheat the oven to 250 degrees F and place a sheet pan in the oven. Dry the fish on both sides with paper towels. …

Rating: 5/5(36)
1. Preheat the oven to 250 degrees F and place a sheet pan in the oven.
2. 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.
3. 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.
4. In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

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