Best Broiled Mustard Crusted Flounder Recipes
FLOUNDER WITH PARMESAN CRUST
I made this with Sole, the horseradish gives it a great zip. Mine took a little longer to cook almost 10 minutes. Points 3.
Provided by Dancer
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler and prepare broiler pan with cooking spray.
- Arrange fish on broiler pan.
- In a small bowl, combine yogurt, Parmesan, mustard, lemon juice and horseradish.
- Spread mixture over both sides of the fillets.
- Broil about 8 inches from heat, turning once, for about 6 minutes, or until fish flakes easily with a fork.
Nutrition Facts : Calories 132.7, Fat 4, SaturatedFat 1.1, Cholesterol 75.6, Sodium 549.8, Carbohydrate 1.5, Fiber 0.1, Sugar 1.2, Protein 21.7
DIJON BAKED FLOUNDER
Make and share this Dijon Baked Flounder recipe from Food.com.
Provided by Parsley
Categories < 30 Mins
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F
- Lightly grease or spray a 13x9-inch baking dish.
- Place flounder baking dish.
- Combine remaining ingredients in a small bowl; spread evenly over fish fillets. Bake at 350°F for 15-20 minutes, or until fish is opaque and flakes easily.
Nutrition Facts : Calories 258.4, Fat 16.7, SaturatedFat 4.1, Cholesterol 94.8, Sodium 946.8, Carbohydrate 4.1, Fiber 0.8, Sugar 1.6, Protein 22.2
FLAVORFUL FLOUNDER FOR THE OVEN
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch baking dish with nonstick cooking spray.
- Season both sides of flounder fillets with salt. Place into the prepared baking dish. Brush 1 tablespoon lemon juice over fillets.
- Mix remaining lemon juice, Parmesan cheese, melted butter, mayonnaise, and green onions in a bowl; spoon over the fillets.
- Bake flounder in preheated oven for 10 minutes. Switch oven to broil; broil fillets until the tops are just browned, 3 to 5 minutes.
Nutrition Facts : Calories 215.7 calories, Carbohydrate 1 g, Cholesterol 81.9 mg, Fat 12.7 g, Fiber 0.1 g, Protein 23.5 g, SaturatedFat 5.4 g, Sodium 312.8 mg, Sugar 0.3 g
BROILED FLOUNDER (SO EASY!)
This is one of the easiest ways to prepare fish. We ate lots of flounder growning up. I say that tongue-in-cheek. We actually did eat lots of fish, but for some reason when she was really little my baby sister declared the only fish she liked was flounder. So whenever we had fish, no matter what kind it was, if somewhat asked what kind of fish it was we always answered, "Flounder (wink,wink)."
Provided by mailbelle
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Line a shallow baking pan with aluminum foil. Lightly brush foil with small amount of butter.
- Arrange fish fillets on foil. Brush fillets with remaining butter. Sprinkle Old Bay Seasoning on fillets.
- Broil five inches from heat 10 minutes or until fish flakes easily when tested with a fork. Squeeze lemon wedges over fillets.
LEMON MUSTARD BROILED FLOUNDER
Steps:
- 1. Place the butter in a small bowl and combine with the mustard, parsley, and lemon zest. Set aside.
- 2. Arrange the oven or broiler rack 4 inches from the heat. Preheat the broiler. Line 2 baking sheets with aluminum foil. Oil the foil lightly. Evenly space 4 flounder fillets on each of the baking sheets.
- 3. Spread about 1 1/2 teaspoons of the butter mixture atop each fish fillet. Broil for 4 to 5 minutes, or until the fish is lightly browned on top and just cooked through. Do not overcook.
- 4. Serve immediately, garnished with a flourish of clover sprouts and a lemon quarter.
BROILED MUSTARD-CRUSTED FLOUNDER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat broiler, with rack in top position. Combine yogurt, mustard, capers, and 1 teaspoon oil. Season with salt and pepper.
- Pat fillets dry with paper towels. Coat one side of fillets with 1 teaspoon oil and arrange, oil side down, on sheet. Spread yogurt mixture on fillets. Broil until fish is opaque throughout and yogurt mixture is bubbling and browned in spots, about 5 minutes. Toss greens with remaining 2 teaspoons oil, season with salt and pepper. Serve fillets with greens and lemon wedges.
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