Flounder In Jalapeño Cream Recipes

FLOUNDER IN JALAPENO CREAM

Flounder in Jalapeno Cream image

I grew up eating deep fried flounder- which was great - but when I came across this recipe my first thought was "Wow" not my mother's flounder. As flounder is not available in many parts of the US, this would also work very well with sole or mild flavored fish fillets. Recipe source: Gourmet (June 2005)

Provided by ellie_

Categories Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 scallions, white parts only, chopped
1 tablespoon unsalted butter
1 -2 tablespoon jalapeno, chopped (including seeds)
1/2 cup heavy cream
1/2 teaspoon salt
4 (6 -8 ounce) flounder fillets (or other mild tasting filets)
1/8 teaspoon black pepper
1/2 cup grape tomatoes, quartered
1 tablespoon cilantro

Steps:

In a large skillet over medium heat cook the scallions in the butter until softened (3-5 minutes). Add jalapeno, cream and 1/4 teaspoon salt and bring to a simmer.
Pat fish dry then sprinkle with pepper and remaining salt (1/4 teaspoon).
Fold each filet in half crosswise and place in sauce and cook at a simmer until fish is cooked through (5-10 minutes). Transfer fish to a platter and keep warm.
Add tomatoes and cilantro to sauce in skillet and cook over medium low heat until heated through (1 minute).
Spoon sauce over fish and serve.

Nutrition Facts : Calories 253.8, Fat 17.2, SaturatedFat 9.4, Cholesterol 125.1, Sodium 809.1, Carbohydrate 2.2, Fiber 0.5, Sugar 0.8, Protein 22.1

JALAPENO CREAM

Jalapeno Cream image

Provided by Food Network Kitchen

Time 7m

Number Of Ingredients 0

Ingredients

Steps:

Puree 4 seeded jalapenos, 1 cup cilantro, 1/2 cup mayonnaise, 1 garlic clove, the juice of 1 lime and 1 tablespoon olive oil. Season with salt.

FLOUNDER IN JALAPEñO CREAM

Flounder in Jalapeño Cream image

Categories Milk/Cream Fish Tomato Quick & Easy Dinner Summer Jalapeño Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 scallions, white parts finely chopped and greens reserved for another use
1 tablespoon unsalted butter
1 to 2 finely chopped fresh jalapeño including seeds
1/2 cup heavy cream
1/2 teaspoon salt
4 (6- to 8-oz) pieces flounder fillet
1/8 teaspoon black pepper
1/2 cup quartered grape tomatoes
1 tablespoon chopped fresh cilantro

Steps:

Cook chopped scallions in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, 3 to 4 minutes. Add jalapeño (to taste), cream, and 1/4 teaspoon salt and bring to a simmer.
Pat fish dry, then sprinkle with pepper and remaining 1/4 teaspoon salt. Fold each fillet in half crosswise. Put folded fish in sauce in skillet and cook at a bare simmer, covered, until fish is just cooked through, 5 to 6 minutes. Transfer fish to a platter and keep warm, covered with foil.
Add tomatoes and cilantro to sauce in skillet, along with any fish juices on platter, and cook over moderately low heat until heated through, about 1 minute. Spoon sauce over fish.

CREAMY SPINACH STUFFED FLOUNDER

Creamy Spinach Stuffed Flounder image

A mixture of garden vegetable cream cheese and healthy chopped spinach lend rich flavor to these tender fish fillets. You'll have an elegant meal on the table in just over 30 minutes. Bobby Taylor of Michigan City, Indiana shares the recipe.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 carton (8 ounces) spreadable garden vegetable cream cheese, divided
4 flounder or sole fillets (3 ounces each)
2 tablespoons 2% milk
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 375°. In a small bowl, combine spinach and 3/4 cup cream cheese. Spoon onto each fillet; roll up. Place seam side down in a greased 8-in. square baking dish. , Bake, uncovered, 25-30 minutes or until fish flakes easily with a fork. , In a small microwave-safe bowl, combine milk, lemon juice, salt, pepper and remaining cream cheese. Microwave on high 30-60 seconds; stir until smooth. Spoon over fish.

Nutrition Facts : Calories 285 calories, Fat 21g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 493mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

BAKED FLOUNDER WITH DILL AND CAPER CREAM

Baked Flounder With Dill And Caper Cream image

Don't eat flounder much, but when I do, this is good.

Provided by MattyHam

Categories Seafood Fish

Time 25m

Yield 3

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
1 ½ pounds flounder fillets
salt and ground black pepper to taste
1 tablespoon chopped fresh dill
½ cup sour cream
2 tablespoons capers, drained and rinsed
lemon, zested
1 lemon, cut into wedges

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and coat with olive oil.
Arrange flounder fillets on prepared baking sheet and season with salt and pepper.
Bake in preheated oven for 10 minutes and sprinkle evenly with dill. Continue baking until fish flakes easily with a fork, about 2 minutes more.
Stir sour cream, capers, and lemon zest in a bowl; season with salt. Serve fish with lemon wedges and sour cream caper sauce.

Nutrition Facts : Calories 331.7 calories, Carbohydrate 2.3 g, Cholesterol 137.2 mg, Fat 15.3 g, Fiber 0.4 g, Protein 44.2 g, SaturatedFat 6.3 g, Sodium 377.1 mg, Sugar 0.2 g

SCALLION CORNMEAL FRITTERS

Scallion Cornmeal Fritters image

Categories Appetizer Brunch Side Fry Vegetarian Quick & Easy Cornmeal Pan-Fry Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 18 fritters

Number Of Ingredients 7

Ingredients

1 large egg, lightly beaten
1 cup whole milk
1 1/3 cups yellow cornmeal (preferably stone-ground)
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons finely chopped scallion greens
About 1/2 cup vegetable oil

Steps:

Put oven rack in middle position and preheat oven to 200°F.
Whisk together egg, milk, cornmeal, baking powder, salt, and scallions in a bowl until combined.
Heat 1/4 inch oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking. Fill a 1/4-cup measure half full with batter and carefully spoon it into skillet, then form 4 more fritters in skillet and fry, turning over once, until golden, 3 to 4 minutes total. Transfer to paper towels to drain briefly, then keep warm in 1 layer in a shallow baking pan in oven. Make more fritters in same manner (do not crowd skillet).

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