Best Flounder With Mushrooms And Wine Recipes

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FLOUNDER FILLETS WITH MUSHROOMS AND TOMATOES



Flounder Fillets With Mushrooms and Tomatoes image

Provided by Pierre Franey

Categories     lunch, project, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
1/3 pound mushrooms cut into small cubes
2 teaspoons finely chopped garlic
4 ripe plum tomatoes, cored, peeled and cut into small cubes
1 tablespoon fresh lemon juice
2 sprigs fresh thyme or 1 teaspoon dried
Salt and freshly ground pepper to taste
6 tablespoons sesame seeds
1 1/4 pounds fillet of flounder
2 tablespoons corn or vegetable oil
3 tablespoons chopped fresh parsley

Steps:

  • Heat butter and olive oil in a skillet. Add mushrooms, and cook briefly over medium-high heat, shaking the pan until mushrooms are lightly browned. Add garlic; do not brown. Add tomatoes, lemon juice, thyme and salt and pepper to taste. Cook, stirring, for 5 minutes. Remove from heat and keep warm.
  • Spread sesame seeds on a large platter. Season fillets with salt and pepper. Lay them over the sesame seeds on one side, then on the other to coat them lightly.
  • Heat corn oil in a large nonstick skillet, and place fillets in it without crowding. Cook over high heat until fillets and seeds are lightly browned on both sides. Time will vary depending on thickness of fillets.
  • Spoon sauce onto warmed serving plates. Place fish fillets over sauce, sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 17 grams, Carbohydrate 9 grams, Fat 23 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 649 milligrams, Sugar 3 grams, TransFat 0 grams

FLOUNDER SAUTE WITH MUSHROOMS AND WILTED SPINACH



Flounder Saute With Mushrooms And Wilted Spinach image

Provided by Molly O'Neill

Categories     easy, quick, weekday, main course

Time 10m

Yield Four servings

Number Of Ingredients 9

2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
4 3-to-4-ounce flounder fillets or 2 8-ounce fillets, split down the center
3 teaspoons olive oil
1/2 lemon
1 scallion, trimmed and minced
2 cups sliced mushrooms
1/4 cup dry white wine
4 cups torn spinach leaves, cleaned and dried

Steps:

  • Place the flour on a plate and season with salt and pepper. Lightly dust the flounder on both sides with the seasoned flour. Heat 2 teaspoons of the olive oil in a large, heavy nonstick skillet over medium-high heat. Place the flounder in the pan and saute on one side for about 90 seconds. Turn the fish over. Squeeze the lemon juice on the fish and sprinkle the scallions evenly over the fillets. Cook for 30 seconds and divide among 4 warm plates.
  • Place the remaining teaspoon of olive oil in the skillet. Add the mushrooms and season them lightly with salt and pepper. Saute until soft, shaking the pan constantly, about 3 to 4 minutes. Add the wine, increase the heat to high and continue to cook for about 1 minute, until the smell of alcohol disappears. Remove the pan from the heat, add the spinach and toss quickly until it barely wilts. Taste and season again with salt and pepper. Divide the spinach over each flounder fillet and serve immediately.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 2 grams, Sodium 756 milligrams, Sugar 1 gram, TransFat 0 grams

FLOUNDER WITH MUSHROOMS AND TOMATOES



Flounder with Mushrooms and Tomatoes image

Sorry, the tomatoes should have been listed earlier in the ingredient list! Anyway, I like mild fish, so I like cod. I copied this recipe from a Jacques Pepin t.v. show in the 90's (I think). It's light and really good.

Provided by Debra Schweikert

Categories     Seafood

Time 35m

Number Of Ingredients 12

1 Tbsp butter
1 Tbsp extra virgin olive oil
1/3 lb white mushrooms, cubed
2 tsp minced garlic
1 Tbsp lemon juice, fresh
1 tsp dried thyme
salt and pepper to taste
6 Tbsp white sesame seeds
4 flounder fillets (5 oz. each)
2 Tbsp vegetable oil
3 Tbsp chopped parsley
4 ripe plum tomatoes, peeled and cubed

Steps:

  • 1. Heat butter and olive oil in a large skillet; add mushrooms, and cook over medium high heat, shaking the pan until mushrooms are lightly browned.
  • 2. Add garlic, cook a few seconds, then add tomatoes, lemon juice, thyme and salt and pepper.Cook, stirring for five minutes. Remove from heat and keep warm.
  • 3. Spread the sesame seeds on a large plate; season the fillets with salt and pepper, then lay them on the sesame seeds, flip the fillet, and repeat with the other side.
  • 4. Heat the vegetable oil in a non-stick skillet large enough to hold the fillets without crowding.Cook over high heat until fillets and seeds are lightly browned on both sides.
  • 5. Spoon the mushroom-tomato sauce onto 4 warmed dinner plates, place the fillets on top of the sauce, sprinkle with parsley and serve.

FLOUNDER WITH MUSHROOMS AND WINE



Flounder with Mushrooms and Wine image

Number Of Ingredients 0

Steps:

  • 1. Heat oven to 375°.2. If fish fillets are large, cut into 4 serving pieces. Arrange in ungreased square baking dish, 8 x 8 x 2 inches. Sprinkle with paprika, salt and pepper. 3. Melt butter in 10-inch skillet over medium heat. Cook mushrooms and leeks in butter, stirring occasionally, until leeks are tender. Stir in wine. Pour mushroom mixture over fish. Sprinkle with almonds and cheese. 4. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.NUTRITION FACTS: 1 Serving: Calories 170 (Calories from Fat 70) Fat 8g (Saturated 3g) Cholesterol 60mg Sodium 420mg Carbohydrate 3g (Dietary Fiber 1g) Protein 20g % DAILY VALUE: Vitamin A 2% Vitamin C 2% Calcium 6% Iron 6% DIET EXCHANGES: 3 Very Lean Meat 1 Vegetable 1 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FLOUNDER MEDITERRANEAN



Flounder Mediterranean image

Flounder baked with fresh tomatoes, kalamata olives, capers, onion, and white wine. Serve with white rice and a green vegetable.

Provided by Martin Kaplan

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

5 roma (plum) tomatoes
2 tablespoons extra virgin olive oil
½ Spanish onion, chopped
2 cloves garlic, chopped
1 pinch Italian seasoning
24 kalamata olives, pitted and chopped
¼ cup white wine
¼ cup capers
1 teaspoon fresh lemon juice
6 leaves fresh basil, chopped
3 tablespoons freshly grated Parmesan cheese
1 pound flounder fillets
6 leaves fresh basil, torn

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Bring a saucepan of water to a boil. Plunge tomatoes into the boiling water and immediately remove to a medium bowl of ice water; drain. Remove and discard skins from tomatoes. Chop tomatoes and set aside.
  • Heat olive oil in a skillet over medium heat; saute onion until tender, about 5 minutes. Stir in tomatoes, garlic and Italian seasoning; cook until tomatoes are tender, 5 to 7 minutes. Mix in olives, wine, capers, lemon juice, and 1/2 the basil. Reduce heat, blend in Parmesan cheese, and cook until the mixture is reduced to a thick sauce, about 15 minutes.
  • Place flounder in a shallow baking dish. Pour sauce over the fillets and top with remaining basil leaves.
  • Bake 12 minutes in the preheated oven, until fish is easily flaked with a fork.

Nutrition Facts : Calories 281.6 calories, Carbohydrate 8.2 g, Cholesterol 63.5 mg, Fat 15.4 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 2.7 g, Sodium 777.5 mg, Sugar 2.9 g

CHEESY MUSHROOM BAKED FLOUNDER



Cheesy Mushroom Baked Flounder image

Make and share this Cheesy Mushroom Baked Flounder recipe from Food.com.

Provided by Parsley

Categories     < 60 Mins

Time 43m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs flounder fillets
3/4 teaspoon thyme
4 green onions, finely chopped
1 cup sliced mushrooms (sometimes I use more)
1 cup shredded cheddar cheese (or monterey jack cheese)
4 tablespoons butter, melted
3/4 cup breadcrumbs
1 teaspoon parsley
1/4 teaspoon paprika

Steps:

  • Preheat oven to 350. Lightly spray or grease a 13" x 9" baking pan.
  • Place flounder filets in prepared pan.
  • Sprinkle filets with thyme and chopped green onion. Scatter sliced mushrooms over top.
  • Evenly sprinkle shredded cheese over top.
  • In a small bowl, mix together melted butter, breadcrumbs, parsley and paprika. Sprinkle over top of cheese layer.
  • Cover and bake for about 30 minutes.
  • Uncover and broil for about 2-3 minutes to lightly brown the top.

Nutrition Facts : Calories 309.3, Fat 17.6, SaturatedFat 9.7, Cholesterol 108.3, Sodium 734.1, Carbohydrate 11.2, Fiber 1, Sugar 1.4, Protein 25.9

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