What is your favorite recipe for cooking flounder?

Answer 1

Flounder Florentine
Ingredients

1 Tbs. plus 1 tsp. unsalted butter
2 Tbs. plus 2 tsp. onion, chopped
1/8 tsp. rosemary, crushed
7 ounces frozen chopped spinach
2 Tbs. plus 2 tsp. chopped almonds
1/3 cup instant rice, cooked
2 tsp. lemon juice
1 lb. flounder fillets
toothpicks
2/3 cup cream of mushroom soup
2 Tbs. plus 2 tsp. water
1/8 tsp. paprika

Preheat oven to 350¡F. Melt butter in a saucepan over medium heat. Saut? 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 soup over baked fish, stirring around sides. Bake another 15 minutes, or until heated through. Sprinkle with paprika and serve.

Answer 2

Flounder with Tomatoes and Sweet Garlic Sauce

Serves 4

Ingredients:

1 head garlic, peeled
3/4 cup virgin olive oil
2 onions, minced
4 ripe tomatoes, peeled, seeded and diced
6 sprigs fresh thyme (or 1/4 teaspoon dried)
2 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
salt and freshly ground black pepper
1/2 cup all-purpose flour
1 tablespoon paprika
2 tablespoons unsalted butter
1 1/2 pounds skinless flounder fillets
1 tablespoon chopped fresh chervil

Preparation:

Combine the garlic and 2 cups water in a small saucepan and boil for 15 minutes. Drain garlic, cool in ice water and drain again.

Heat 1/2 cup of the olive oil in a skillet over high heat. Add the onions and tomatoes and sauté until golden, about 5 minutes, stirring. Add garlic, thyme, tarragon and salt and pepper to taste and simmer for 8 minutes. Discard the thyme. Purée the mixture in a blender or food processor and return to the saucepan.

Combine the flour and paprika on a flat plate. Salt and pepper the fish fillets and coat them with the seasoned flour, shaking off excess. In a skillet heat 2 tablespoons butter and the remaining 1/4 cup olive oil over high heat. Add the fish and sauté until browned, about 3 minutes on each side.

Reheat the sauce. Place fish fillets on 4 plates, spoon hot sauce over and sprinkle with chervil.

Answer 3

1 lb. fresh Florida tomatoes
1 med onion, cut into thin wedges
2 tsp. garlic, minced
1/4 C black olives, pitted
1T olive oil
1 1/4 tsp. Italian seasoning, divided
3/4 tsp. salt
1/4 tsp. black pepper
4 flounder fillets (about 6 oz each)





Serves 4:
In a 11 x 17 microwaveable dish, combine tomatoes, onion, garlic, olives, olive oil, 3/4 teaspoon of the Italian seasoning, salt and pepper until well blended. Cover loosely with waxed paper. Microwave on HIGH (100% POWER) for 4 minutes. Stir; cover loosely and microwave 4 minutes longer. Sprinkle fillets with remaining 1/2 teaspoon of the Italian seasoning. Tuck under both ends of each fillet and arrange on top of tomato mixture. Cover loosely with waxed paper.

Microwave on HIGH for 7 minutes and let stand 3 minutes. To serve, spoon the tomato mixture over the fillets.

Answer 4

I treat it like Plaice and flake it up after poaching it for a few mins and then mix mashed potato over it and season how I like. Wonder fish and wonderful taste in a Fish Pie.

Answer 5

Pan fried, floured and fried in butter.

Answer 6

lemon juice, a little pepper, a little salt and wrap it in aluminum foil and grill it