Flounder Fillets With Spanish Herbs Recipes

FLOUNDER WITH HERB BLOSSOM BUTTER

Steps:

• Make the herb blossom butter: Put butter in a bowl. Add chives, chive blossoms, dill, thyme blossoms, mustard blossoms if using, Dijon mustard, whole-grain mustard, lemon zest and lemon juice. Add a big pinch of salt and black pepper. Mix well with a fork until well combined. With wet hands, form butter into a log shape, then wrap and chill. Bring to cool room temperature to serve.
• Prepare the fish: Put flour in a low bowl or pie plate and season with salt, pepper and cayenne.
• Season fish on both sides with salt and pepper. Dip each fillet in seasoned flour on both sides, shaking off excess, and transfer to a large plate.
• Put 2 large skillets over medium-high heat and film bottoms with oil. When oil is hot, carefully place 2 fillets in each pan. (Alternatively, work in batches with 1 pan.)
• Reduce heat to medium and cook for 2 to 3 minutes, until fish is nicely browned on one side. Flip fillets with a spatula and cook for 2 minutes more, until fish flakes easily when probed.
• Transfer fish to warm platter or individual warmed plates. With a paring knife, cut herb butter into 8 thin slices and lay 2 slices atop each fillet. Sprinkle with extra herb blossoms, if you wish, and serve immediately.

FLOUNDER FILLETS WITH SPANISH HERBS

Steps:

• Preheat oven to low. Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides. Shake off excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning them once, until they are golden brown on both sides (about 2 minutes or less, altogether). Remove fillets to dinner plates and keep warm in the oven.
• Pour off any remaining clarified butter or oil from the skillet, add 2 tablespoons unsalted regular butter and (still over high heat) add the garlic and saute 10-15 seconds. Add the wine and fish stock, oregano, cumin and red pepper and boil hard until the liquid is reduced to almost nothing. Add the coriander and tomatoes and boil until slightly reduced. Season to taste with salt and pepper, remove the skillet from the heat and whisk in the additional butter bit by bit, incorporating each piece almost completely before adding the next. Warm the sauce again if necessary, but do not let it boil.
• Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.

BROILED FLOUNDER WITH HERBS & PAPRIKA RECIPE - (3.5/5)

Steps:

• Lay the flounder fillets on a grill pan Combine the olive oil, lemon juice, basil, oregano, thyme, paprika, & garlic together. Brush the flounders with the mixture and broil for 6-8 minutes.

SPANISH FLOUNDER

Steps:

• Place fish fillets in a non-stick or greased baking dish.
• Arrange tomato and cucumber slices on top.
• In a saucepan, cook onion, green pepper, and minced garlic in butter until onion is tender, but not brown.
• Remove from heat.
• Stir in parsley, wine, lemon juice, and marjoram.
• Spoon over fish.
• Bake in 375°F oven for about 25 minutes, or until fish flakes easily when tested with a fork.
• Serve with wild rice.

FLOUNDER FILLET IN HERB SAUCE

Steps:

• Preheat oven to 375.
• Saute celery and onion in butter until tender.
• Add remaining ingredients, except fish, and mix well.
• Pour into a shallow 10x16" casserole.
• Lay fish fillets in the sauce, spooning some over fish.
• Bake for 20-25 minutes.

HERB FLOUNDER WITH LEMON VINAIGRETTE

Steps:

• Combine first 6 ingredients; sprinkle evenly over both sides of fillets.
• Arrange fish on a lightly greased rack in a broiler pan.
• Sprinkle evenly with garlic. Arrange lemon slices over fish.
• Broil 6 inches from heat 10 to 12 minutes or until fish flakes with a fork.
• Drizzle with Lemon Vinaigrette.
• To Make Vinaigrette:.
• Whisk together all ingredients.