Best Flounder In Jalapeno Cream Recipes

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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

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

EASY, EXCELLENT BAKED FLOUNDER



Easy, Excellent Baked Flounder image

This is a great recipe for a night when you're feeling lazy - only a few ingredients, nothing to chop, easy cleanup, and very yummy! My husband announced the fish was 'excellent,' and he's not usually one to rave about food.

Provided by ahnjy

Categories     Seafood     Fish

Time 35m

Yield 4

Number Of Ingredients 7

cooking spray
4 flounder fillets
salt and ground black pepper to taste
¼ cup butter, melted
3 tablespoons white wine
3 tablespoons seasoned bread crumbs
1 pinch paprika, or to taste

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
  • Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika.
  • Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 4.3 g, Cholesterol 90.7 mg, Fat 13.3 g, Fiber 0.4 g, Protein 22.3 g, SaturatedFat 7.7 g, Sodium 313.8 mg, Sugar 0.5 g

FLOUNDER MILANESE



Flounder Milanese image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 14

6 flounder or sole fillets (1 3/4 pounds total)
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 extra-large eggs
1 1/4 cups seasoned dry bread crumbs, such as Progresso
Unsalted butter
Good olive oil
6 ounces arugula or mixed salad greens for 6
Lemon Vinaigrette, recipe follows
2 tablespoons drained capers
Freshly grated Italian Parmesan cheese, lemon juice, and fleur de sel, for serving
1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 250 degrees F and place a sheet pan in the oven.
  • Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
  • In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

PECAN BONIATO CRUSTED FISH WITH JALAPENO CREAM SAUCE



Pecan Boniato Crusted Fish with Jalapeno Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 20

1 1/2 cups pecans
1 tablespoon brown sugar
1 cup panko breadcrumbs
2 medium size boniatos (or sweet potatoes), cleaned anddiced
4 fillets grouper or similar fish
1 cup all-purpose flour
2 eggs, beaten
2 tablespoons olive oil or unsalted butter
1/4 cup diced onions
1 clove garlic, minced
1 jalapeno, diced
1/2 green bell pepper, diced
2 tablespoons extra-virgin olive oil
1/4 cup white wine
1 cup heavy cream
2 cups milk
2 tablespoons unsalted butter
2 tablespoons pickled jalapeno juice from the jar
Pinch salt
Pinch ground black pepper

Steps:

  • For the fish: First set your oven to 350 degrees F and get it warm. Mix together the pecans and brown sugar in a medium bowl mix, and then spread onto a baking sheet and toast for 7 minutes, making sure not to burn them. Let cool to room temperature - do not put them in the refrigerator! Once the pecans are cool, transfer them to a food processor with the breadcrumbs and boniatos and blend. Once you have your mixture you can bag it up and keep leftover mix in the refrigerator for up to 2 days.
  • Coat your fish using a standard breading procedure: dredge in the flour, then the egg, and then your pecan-boniato mixture. You're going to want to saute this fish with the butter or olive oil. Heat the butter or oil in a saute pan over medium heat for about 3 minutes, and then saute the fish until golden brown on both sides, 4 to 6 minutes per side. Do not burn. Once you have that golden color place the fish in the oven for 5 minutes to make sure it's completely cooked through.
  • For the jalapeno cream sauce: Meanwhile, mix together the onions, garlic, jalapeno and bell peppers. Heat the oil in a medium saucepan and saute the vegetables until the garlic is slightly golden in color, then add your wine to deglaze the pan, scraping up the bottom, and cook until reduced by half. Pour in the heavy cream, then the milk and bring to a slight simmer over medium heat. Stir in the butter, jalapeno juice and salt and black pepper, then reduce the heat to low and cook until the butter melts.
  • Serve the fish topped with the jalapeno cream sauce.

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

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.

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