Whole Roasted Baby Flounder With Sweet Onion Marmalade Recipes

BAKED WHOLE FLOUNDER RECIPE - (3.8/5)

Steps:

• Pre-set the oven to 350°F. Place fish in large pyrex dish. Add salt & pepper. Place onion & lemon on top. In a small bowl, mix butter, paprika & wine. Blend. Pour over dish. Cover, bake 30 to 40 minutes until done, white & flakey. Serve hot with parsley.

ONION 'MARMALADE'

Steps:

• Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, three to five minutes. Add a generous pinch of salt. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down almost to a purée. Add the garlic, thyme and capers, and taste and adjust salt. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden. Remove the lid; if there is liquid in the pan, cook uncovered until the purée is thick and the liquid is gone.

SWEET AND SPICY CANNED ONION MARMALADE

Steps:

• Prepare waterbath canner, 6 half pint jars & lids, keeping warm until needed.
• Cut ends off onions and peel; slice in half and cut each in half again, lengthwise (or in thirds if onions are big). Turn halves and cut into 1/4 inch slices widthwise (as pictured in tutorial). Place slices in an 8 quart measuring cup - you should have 6 cups of onion slices.
• Add prepared onions, apple juice, vinegar, garlic, salt, pepper, mustard and red pepper flakes to an 8 quart stockpot. Gradually stir in pectin and then add butter if using. Bring to a boil that can't be stirred down over high heat, stirring constantly.
• Add honey and sugar; return to a full boil and let boil for 1 minute, stirring constantly. Remove from heat (skim foam if needed).
• Ladle hot marmalade into prepared half pint jars one at a time, leaving 1/4-inch headspace. Wipe rims, attach lids, and place in canner.
• Place lid on canner and bring to a gentle, steady boil - process for 10 minutes, maintaining steady boil the entire time. Turn off heat, and let jars cool in canner 5 minutes before removing jars to a towel lined surface to cool for 24 hours. Check lids for seal before labeling and storing in a cool, dark place (with rings removed).

PORK LOIN WITH KETCHUP AND ONION MARMALADE

Steps:

• Preheat oven to 350 degrees F.
• For the pork: Rinse pork loin to remove residue and pat dry with paper towels. Season with salt, pepper, and garlic powder. Heat grapeseed oil over medium-high heat in an oven safe pan, preferably with a lid. Sear pork loin on all sides, leaving each side undisturbed for the first few minutes before turning, to allow the seasonings to integrate into the surface of the meat. Cover the pan and transfer to the oven. Roast, covered, until fork tender, about 1 1/2 hours, or until the pork reaches an internal temperature of 160 degrees F on an instant-read thermometer. Remove cover and increase oven temperature to 425 degrees F for about 10 minutes to allow outside of roast to brown. Remove from oven and allow to rest and carryover cook to 170 degrees F. Slice.
• For the marmalade: While the pork is in the oven, make the marmalade. Heat grapeseed oil over medium heat in a small skillet. Add onion and reduce heat to low. Allow to slowly caramelize, about 30 to 40 minutes. Stir in ketchup and salt and pepper, to taste, and allow to cook for another 10 minutes to reduce and thicken. Add additional oil before serving if the marmalade looks too pasty.
• Serve marmalade over sliced pork.

FIRE ROASTED WHOLE FLOUNDER WITH YELLOW TOMATO VINAIGRETTE

Steps:

• Place tomatoes, onion, garlic, vinegar and basil in a blender and blend until smooth. Slowly add the olive oil and season with salt and pepper to taste. Place in squeeze bottles.
• Preheat grill. Brush flounder with olive oil and season with salt and pepper to taste. Grill on each side for 4 to 5 minutes or until cooked through.

WHOLE ROASTED BABY FLOUNDER WITH SWEET ONION MARMALADE

Steps:

• To prepare the marmalade, bring the onions and stock to a simmer in a heavy-bottomed saucepan over medium-high heat. Reduce the heat to low, cover, and let gently simmer for 1 hour, stirring occasionally.
• Meanwhile, put the cream in a small heavy-bottomed saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer for 30 minutes or until the cream reduces by half.
• Uncover the onions, add the salt and pepper, and increase the heat to medium. Cook the onions, stirring occasionally, for about 10 minutes or until the liquid begins to get syrupy. The onions should be very slightly browned. Stir in the reduced cream and simmer for about 20 minutes or until the mixture is a little thicker than heavy cream.
• Add the vinegar, stir to combine well, and simmer for 1 to 2 minutes to meld the flavors. Keep warm while cooking the fish. (Cooled and then tightly covered, the marmalade will keep in the refrigerator for 2 to 3 days.)
• Preheat the oven to 400 degrees F.
• Rinse the flounder and pat dry. In a shallow plate, combine the flour, salt, and pepper. Dredge both sides of the flounder in the seasoned flour, shaking to remove the excess.
• Heat the oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. One at a time, carefully lay the flounder in the skillet, white-skin side down. After 2 minutes, sneak a peak at the bottom side to make sure it is browning without burning, but don't be timid--a nice nutty brown is good. Carefully turn the flounder with a spatula and cook about 2 minutes or until browned. Transfer the fish to a baking sheet large enough to hold them all in a single layer.
• Roast the flounder in the top third of the preheated oven for 6 to 8 minutes, depending on their size. Look closely: the inside of the fish should be just flaky and opaque. It is important not to overcook them. While the fish are roasting, warm the marmalade to a simmer. Place the fish on warm serving plates, top with the warm sauce, and serve immediately.