Broiled Floundersole With Warm Orange Glaze Recipes

HERB BUTTER FOR FISH FILLETS (FLOUNDER) BAKED OR BROILED

Steps:

• Mix the lemon juice, tarragon, chives and the melted butter.
• Pour over the fish and either bake or broil to your liking. You could bake at 350 degrees F. for about 8 minutes (depending upon thickness of the fish).

FRENCH BROILED FLOUNDER

Steps:

• Sauce: Put all sauce ingredients [everything labeled "for sauce"] together in blender and blend until smooth and refrigerate for 2 hours to "cure" or thicken a bit.
• Prep: Score top of flounder in diamond pattern, dash carefully with lemon juice, add garlic, and sprinkle with the pinch of white pepper.
• Brush liberally with sauce and broil for 2 minutes, brushing once more. Return to broil for 2-4 more minutes or until fish is light and flaky when prodded gently with fork.
• You should have enough sauce for 8 fish, and therefore [depending on how many fish you're baking], will have sauce left over for salad, vegetable dip, etc.

BROILED FLOUNDER (SO EASY!)

Steps:

• Line a shallow baking pan with aluminum foil. Lightly brush foil with small amount of butter.
• Arrange fish fillets on foil. Brush fillets with remaining butter. Sprinkle Old Bay Seasoning on fillets.
• Broil five inches from heat 10 minutes or until fish flakes easily when tested with a fork. Squeeze lemon wedges over fillets.

BROILED SOLE WITH PARMESAN-OLIVE TOPPING

Steps:

• Coat a broiler pan with nonstick spray. Preheat the broiler.
• In a small food processor, pulse the garlic until finely chopped.
• Add the olives and pulse until chopped.
• Add the broth, Parmesan cheese and bread crumbs and pulsed until nearly smooth.
• Arrange the fish on the broiler pan in a single layer. Spread the paste over each fish fillet in a thin layer.
• Broil for 4 minutes, or until the fish flakes easily. Do not turn the fillets while cooking.

FILLET OR FLOUNDER OR SOLE IN ORANGE SAUCE

Steps:

• Dry fish on paper towels.
• mix flour, salt and pepper together.
• dip fish slices in seasoned flour to coat lightly.
• melt 2 tblsp butter in large skilet.
• Add onion and saute over medium heat until they are soft but not browned.
• Leave onion in pan.
• Add fish filets and cook until lightly browned, turning once, 2 to 3 minutes on each side.
• Do not crowd fish in pan.
• Repeat steps 2 and 3 for larger portions of fish.
• Remove fish to a micro safe dish.
• Lower heat and melt 2 tablespoons butter, add orange juice concentrate and wine.
• Stir to combine and heat through.
• Pour sauce over fish.
• Microwave few minutes to reheat.

BROILED SOLE WITH MUSTARD SAUCE

Steps:

• Coat a baking sheet with nonstick cooking spray.
• Arrange fillets so they don't overlap.
• In a small bowl, combine the mayonnaise, mustard, parsley, and pepper and mix thoroughly.
• Spread the mixture evenly over the fillets.
• Broil 3 to 4 inches from the heat for 4 minutes until fish flakes easily with a fork.
• Arrange fillets on a serving platter, garnish with lemon wedges, and serve.

FLAVORFUL FLOUNDER FOR THE OVEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray.
• Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets.
• Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets.
• Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.

SEARED SESAME TUNA WITH ORANGE GLAZE

Steps:

• On a large plate, combine flour, salt, pepper, and sesame seeds; Dredge each tuna steak in flour-sesame mixture.
• In a large skillet over medium-high heat, heat the oil, when oil is hot, add the tuna steaks and sauté on both sides for a total of 10 minutes (less if you want tuna a bit more pink in the center); Remove the tuna from skillet and keep warm.
• Wipe the skillet clean and add the glaze ingredients, Bring to a boil over high heat until the mixture thickens: Serve the glaze with the cooked tuna: Garnish with minced green onions, Enjoy.