What is a good recipe for fluke?

Question

I have a lot of fluke in the freezer from fishing this summer... I like fish breaded and fried more then plain but im open to tryin new things... any ideas??

Answer 1

FLUKE "KIEV"
(Fluke Rolls with Herbed Butter Filling)
3/4 stick (6 tablespoons) unsalted butter, softened
1 garlic clove, minced and mashed to a paste with a pinch of salt
2 teaspoons minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves
six 1/2-pound fluke fillets, halved lengthwise
all-purpose flour seasoned with salt and pepper for dredging the fish
2 large eggs, beaten lightly
1/4 cup milk
about 2 cups fine dry bread crumbs
vegetable oil for frying the fish

In a small bowl whisk together the butter, the garlic paste, the parsley, the thyme, and salt and pepper to taste. Using a sheet of wax paper as a guide roll the butter mixture into a 6-inch-long log and chill it for 1 hour, or until it is firm. Cut the butter mixture into 1-inch pieces, cut each piece in half, and roll each half into a 1-inch-long log. Chill the butter logs for 30 minutes, or until they are firm.
On a work surface season the fluke fillet halves, skinned sides up, with salt and pepper, beginning with the narrow end roll up each fillet half around a butter log, and secure each roll, including the sides, with wooden picks to enclose the butter completely.

Have ready in separate shallow dishes the flour, the eggs beaten with the milk and salt and pepper to taste, and the bread crumbs. Dredge each roll in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumbs, making sure the fish roll is coated completely and evenly. Transfer the fish rolls as they are coated to a wax paper-lined baking sheet and chill them, covered, for 1 hour.

In a kettle heat 1 1/2 inches of the oil to 375°F. on a deep-fat thermometer, in it fry the fish rolls in batches, turning them carefully, for 7 to 10 minutes, or until the fish is cooked through and the coating is crisp, and transfer them with a slotted spoon to paper towels to drain.

Serves 6.

Answer 2

FLUKE ROMESCO
Serves 4

4 New Jersey fluke or flounder fillets
1/2 cup all-purpose flour
Salt and pepper
1/2 cup oil or clarified butter
Sauce:
2 tomatoes, peeled, seeded and chopped
4 dried chili peppers seeded and chopped
10 hazelnuts, toasted
3 cloves garlic, chopped
2 tbsp. chopped fresh mint
1/2 tsp. salt
1/4 cup olive oil
1/4 cup dry sherry
2 tbsp. white vinegar
Chopped parsley
To make sauce: in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt. Add half the olive oil, drop by drop, until mixture is thick. With the motor still running, add the rest of the oil in a steady stream. Turn off motor. Stir in sherry and vinegar. Set aside.
Wash and dry the fillets. Combine flour, salt and pepper. Dust fillets with seasoned flour and dip in oil or butter.

Place fillets on a hot barbecue grill. After 2 or 3 minutes, turn very carefully with a metal spatula. After another 2 or 3 minutes, turn the fish again.

While fish is cooking, pour sauce in a bowl and sprinkle with parsley. Serve spooned over piping hot fillets.

Answer 3

I love fluke ! Here is an easy and delicious bit. Steam the boneless filets and mix with mayonnaise , onion , lemon juice black pepper and make great sandwiches. Then call me.

Answer 4

A veg is a plant or part of a grow used as food

Answer 5

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 6

Flounder/Fluke Recipes

Baked Flounder With Peppers & Tomatoes
4 6-ounce (180 g) fillets of flounder
1/4 teaspoon (1.25 ml) kosher saltfreshly ground pepper
2 bell peppers, red and yellow, 6 ounces (180 g) each
olive oil cooking spray
1 8-ounce (240 g) sweet onion, chopped
3 large cloves garlic
2 tomatoes, 12 ounces(360 g) total, seeded and chopped
1 tablespoon (15 ml) minced fresh tarragon or 1 teaspoon (5 ml) crushed dried
1 tablespoon (15 ml) balsamic vinegar

1.Preheat oven to 350°F (180° C), Gas Mark 4.
2.Place the fillets in an oven proof baking dish. Sprinkle with salt and pepper. Set aside.
3.Char the bell peppers using either a gas range burner or the broiler. Quickly place in a paper bag to steam. Remove when cool enough to handle. Remove the skin and seeds. Chop.
4.Coat a nonstick skillet with cooking spray. Sauté the onion and garlic until onions are wilted. Add the peppers and tomatoes and cook stirring over high heat for 3 minutes. Stir in the tarragon and vinegar.
5.Spoon the vegetables over the fish fillets and bake for 15 to 18 minutes until the fish is just opaque. Serve immediately.

Dijon Flounder
Ingredients:
4 large carrots, julienned
2 tablespoons parsley, minced
1 teaspoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoons coarse-grain Dijon mustard
1 teaspoon honey
4 (4-5 ounces) flounder fillets

Combine carrots, parsley, oil, salt and pepper in a 7x11x2 inch microwave-safe baking dish. Cover with wax paper. Microwave at 100% power 5 minutes, stirring once. To make an even thickness, fold over thin fillets or bend long fillets. Place fillets on top of carrots in the corners of the dish with the thick parts toward the outside and the thin parts toward the center. Combine the mustard and honey and spread over fillets.

Cover with wax paper. Microwave at 100% power 2 minutes. Rotate fillets, placing cooking parts toward the center and continue to cook 1 to 3 minutes longer or just until fish flakes easily when tested with a fork. Let stand, covered, 2 minutes. Arrange fish and carrots on 4 warm plates.


Flounder Au Gratin
1 tb Margarine
4 Green Onons Cut Into 1/2 Inch Pieces
2 tb Diced Celery
2 ts Flour
1/8 ts Salt
1/8 ts White Pepper
1/2 c Skim Milk
1/4 c (1 Oz.) Shredded Swiss Cheese
16 Oz. Flounder
1 tb Minced Fresh Parsley

Melt Margarine in A Small Saucepan Over Low Heat. Add Onions & Celery; Saute Until Tender. Stir in Flour, Sat & Pepper; Cook 1 Min. Stirring Constantly. Gradually Add Milk; Stir Well. Cook Over Medium Heat Until Thickened & Bubbly, Stirring Constantly. Add Shredded Swiss Cheese; Reduce Heat & Cook Until Cheese Melts, Stirring Constantly. Set Aside. Arrange Fillets in A Single Layer in A 10 X 6 X 2 Inch Baking Dish Coated With Cooking Spray. Pour Cheese Mixture Evenly Over Fillets. Cover & Bake At 350 For 25 Min. OR Until Fillets Flake Easily When Tested With A Fork. Sprinkle With Parsley.

Flounder With Blue Cheese
Serving Size: 6
2 1/2 pounds flounder fillets
1/4 cup butter
1 pound blue cheese -- crumbled
3 tablespoons fresh lemon juice
salt and pepper -- to taste
vegetable cooking spray
Preheat oven to 350 degrees.

Bake fish fillets on a pan sprayed with vegetable cooking spray until almost done, about 10 minutes.

Combine the butter, blue cheese, lemon juice, salt and pepper in a small saucepan and heat until thickened, stirring constantly.

Remove fish fillets from the oven and pour the sauce over the fillets. Broil 5-7 minutes or until slightly browned.

Per Serving: 509 Calories; 32g Fat (56.7% calories from fat); 52g Protein; 2g Carbohydrate; trace Dietary Fiber; 168mg Cholesterol; 1287mg Sodium



Shrimp & Crab Stuffed Flounder
2 tablespoons butter
1 cup chopped onion
2 (4.5 ounce) cans small shrimp, drained
1 (4.5 ounce) can sliced mushrooms, drained
1/2 pound cooked crabmeat
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
8 (6 ounce) filets flounder
2 (10.75 ounce) cans condensed cream of mushroom soup
1/3 cup chicken broth
2 tablespoons water
2/3 cup shredded Cheddar cheese
2 tablespoons minced fresh parsley

Directions

1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish and set aside.

2 In a saucepan over medium heat, melt butter and saute onion, shrimp, and mushrooms until onion is tender. Stir in crabmeat, salt, pepper, and paprika; heat through.

3 Spoon the shrimp and crab mixture onto each flounder filet. Roll the filet up and fasten with toothpicks. Place rolled filets in prepared baking dish.

4 In a small bowl, whisk together soup, chicken broth, and water until smooth. Pour over the filets. Sprinkle cheese over the top.

5 Cover the baking dish with aluminum foil and bake in preheated oven for 30 minutes. Remove from oven and remove foil. Sprinkle the parsley over the top of the filets. Return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.