Broiled Flounder with a Pineapple-Shrimp Topping

Fish is such a great meal due to its versatility and the fact that in most situations it does not take all that long to prep or cook. I decided in this case to go fairly simple and stuck to having some broiled flounder.

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So, the flounder was simple enough. I poured a little olive oil into the dish and tossed in the filets. Since I wanted to make it a little citrusy, I poured in some orange juice. I then sprinkled on some ancho chile powder and some smoked paprika and put in the oven.

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While that was in the oven, for the topping I diced up some fresh pineapple and put into a pan. I added in some soy sauce and heated on medium. After that was cooking for a little bit of time (and to soften it) I then added in some “salad” shrimp (the small ones they sell to put in a salad. I then cooked this all together until the juices were slightly thickened.

As a side, I sauteed some asparagus in some truffle-infused oil along with some salt and pepper.

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Enjoy.

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Some Quick Sweet-Potato Crusted Flounder

This is one of those meals that really embraces the concept of a quick dish- yet something so full of flavor and it beats eating out fast food if you are the type always in a rush. As with most “white-bodied” and mild fish, Flounder falls into the category where you can flavor it so many ways and its rather quick cooking time makes it a nice option for situation where you do not have a whole lot of time or if you do not want to spend a whole lot of time in the kitchen.

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I initially coated the filets with some flour and then did an eggwash. With my microplane (you can utilize any type of a shredder) I took a peeled sweet potato and grated it. I tossed this in a bowl with some panko bread crumbs and some fresh chopped oregano. I then coated both sides of the flounder filets with the mixture._DSC0082

In a saucepan, I threw in a mixture of sesame (for flavor) and grapeseed oil (my normal frying type oil) and heated. I then tossed in the filets and let fry for a few minutes, then flipped the filets and did the same on the other side until the coating started to get a nice browness to it. I then added the optional soy sauce topping as well.

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I kept the side dish simple with some seasoned fries, but for a healthier take can just steam some vegetables (perhaps something along the line of brocolli would pair nicely with this dish.

Enjoy.

Battered Flounder

For tonight’s dinner I decided to go with flounder with a little bit of a twist to the plain-old fried batter. The batter I made up consisted of almonds I ground up in the mortel and pestle as well as dicing and grinding in some red Fresno Chili pepper for a little added heat. The flounder got a thin layer of flour followed by an egg wash and then battered and fried in some grape-seed oil.

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For the sauce, I went fruity. I used a combination of red plum, a nice hearty Spanish Tempranillo wine, some rice vinegar and some coriander seeds and brought to a simmer in a saucepan and let cook until it thickened almost like a glaze.

The first side dish I used some spinach, some oyster mushrooms, butter, and garlic and sauteed in a pan. Simple yet full of flavor.

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For the orzo, once it had finished boiling i drained out the water. I then added a little truffle-infused oil, some fresh basil (from my plant), some rosemary, and some sweet paprika and put on low heat for an extra minute or two.

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Enjoy.

Flounder for Dinner

On top of the many outrageous things I like to make, sometime it is just as nice to keep it quick and simple- still have a nice wholesome meal.

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In this case, I took a few flounder filets and put them in a skillet that was heated with grapeseed oil and lime juice. I then sprinkled on some chili and some sweet paprika and sauteed until cooked (only a few minutes. I then places them over a bed of mixed greens which was dressed with a juniper-berry balsamic vinegar. I then had a glass of Gewurztraminer to compliment the light flavored fish. In all, took about 10 minutes or so to prepare and cook.

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Enjoy.

Wasabi-Almond Flounder

As the blog gets larger and larger, it will become more and more apparent that I am big into fish, seafood…anything that comes from the sea. In this particular instance, I wanted to make something bold and flavorful and show that anyone can make a very good meal without having to spend a lot of time in the kitchen.

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White fish such as flounder are nice to utilize as the lighter flavors are easily manipulated in a variety of ways and the creativity can flow. For this meal, I decided to make encrusted flounder with a almond-wasabi base.

The flounder filets I initially coated with flour then beat one egg and coated them with that. For the crust, you can use normal almonds ground up, but since I had almond slices for a baking project, I just took them and ground them up into small pieces. I then added some wasabi powder (can be found in the Asian section at the grocery store) and a pinch of corn starch so when it gets fried in the oil it forms a nice crust.

You can use regular oil to cook the fish in, however since I was going with an “Asian” theme, I decided to cook the flounder in a sesame oil. I heated the oil in a deep pan until it was hot then added the fish to the already hot oil. Then it just needs to cook for a few minutes on both sides until golden brown.

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As a sauce for the fish, it was rather simple- All I took was some light soy sauce, some ground up ginger, and a little bit of corn syrup to thicken it a little bit…This provided a nice contrast to the slight spiciness of the crust.

For the potatoes I went with a citrus-pepper seasoning which was just lemon peel, smoked salt, and chili powder along with some oil and for the asparagus I just pan-seared it until slight brown to give it a grilled flavor.

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In all, including prep time for making the crust, the meal took somewhere between 20-25 minutes to prepare and cook. Of course since it was a nice light wish I had a nice glass of a dry white wine to go along with.

Enjoy.