Fabulous Flounder Recipes

QUICK AND EASY BAKED FISH FILLET

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place flounder in a baking dish; season with salt and pepper. Mix lemon juice, butter, and onion together in a bowl; pour over flounder.
• Bake in the preheated oven until fish is opaque and flakes easily with a fork, 25 to 30 minutes.

FABULOUS FLOUNDER

Steps:

• In a bowl combine honey, sesame oil, and soy sauce. Stir well to combine.
• Lay out flounder fillets, in single layer, on greased baking dish.
• Season with pepper.
• Pour honey mixture over top of fillets.
• Bake, in preheated 400°F oven, for 12 minutes.
• Garnish with sesame seeds and diced green onions.

FLOUNDER FILLETS IN LEMON SAUCE

Steps:

• First, thaw the frozen flounder fillets either on the counter or overnight in the fridge. Open the packages, and drain the excess water from their packaging. Give them a quick rinse under running water, and allow them to drain again.
• Next, in a 10-inch non-stick skillet, heat olive oil and butter on low heat, until the butter melts.
• When the butter is melted, add the fillets to the skillet. Sprinkle over them with some sea salt, herbs de Provence, oregano, and cayenne pepper.
• Cook them on low heat for 30 seconds to one minute. They will start to release excess water, and that's fine.
• Pour in the wine and lemon juice, and sprinkle over them with freshly chopped parsley. Then cover with a lid.
• Simmer for 4 to 6 minutes or more, ( depending on how thick the fillets are) until the fish turns opaque-white-ish and the sauce is reduced a little. And the fish flakes off with a fork.
• When the flounder fillets are fully cooked. Turn off the heat. Squeeze additional lemon juice over the fish (about 1 tablespoon, or more). Then serve.
• Serves 2

CRAB STUFFED FLOUNDER

Steps:

• In a small bowl mix all the ingredients for the imperial sauce together until well blended.
• Gently blend the sauce into the crab meat, don't add it all in, in case you don't need quite that much sauce.
• Place a small piece of flounder in the bottom of your baking dish, and place half of your crab imperial mixture on top of each fillet.
• Place a piece of flounder on each side of the stuffing, leaving the top visible. It will look great as it browns, and you want your guests to see all of that lovely crab meat!
• Place a little water in the pan with your stuffed flounder to help keep them moist, and if you're feeling really decadent, top the stuffed flounder with a little melted butter (that's how we would have done it in the restaurant) and a sprinkle of old bay or paprika. It's definitely worth the extra effort!
• Place the baking dish in a 350 degree preheated oven for 20-25 minutes. It's important not to let the flounder dry out, but you do want your crab imperial to be hot enough (if you have a food thermometer check its internal temperature to make sure its at least 165 degrees).
• Serve with your favorite side dish and sit back and enjoy!

FABULOUS FLOUNDER!

Steps:

• Preheat your oven to 400 degrees F. In the meantime, rinse and pat dry your flounder. Also, spray a shallow baking dish (a cookie tray would work) with cooking spray. Drain your crabmeat, and combine it with your onion, Worcestershire sauce, mustard powder, salt, pepper, and seasoning to taste. In another dish, combine 2 Tbsp. of Kraft Mayo with your egg white. Whisk until thickened, and then stir into crab mixture. Then add your crushed crackers and mix. Set aside.
• Brush your flounder with melted butter on both sides. Place your flounder on the sprayed tray and top with the crab mixture. Add any leftover melted butter to the top. Bake for 12-15 minutes. While the topped flounder is in the oven, whisk your egg yolk then add the remaining Kraft Mayo. To this mixture, add your garlic, as well as your favorite seafood seasoning. Season the sauce to taste, and squeeze the lemon juice into the mixture.
• After your 12-15 minutes has passed, pull the topped flounder out and raise the oven temp to 450°F. Then apply the sauce over each topped filet. Cook for about 4 min, or until the sauce has a slight color to it. Remove and sprinkle with paprika and parsley. Yum!