Best Quick Steamed Flounder With Ginger Garlic Mustard Greens Recipes

QUICK STEAMED FLOUNDER WITH GINGER-GARLIC MUSTARD GREENS RECIPE

Quick Steamed Flounder With Ginger-Garlic Mustard Greens Recipe image

Provided by tulawdog

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable or peanut oil
1 teaspoon toasted sesame oil, more for drizzling
3 garlic cloves, minced
1 1-inch-thick slice peeled fresh ginger root, minced
2 small bunches mustard greens, cleaned, stemmed and torn into pieces
1 tablespoon soy sauce, more for drizzling
2 flounder fillets, 12 ounces each
Kosher salt and freshly ground black pepper.

Steps:

1. Heat oils in a very large skillet. Add garlic and ginger and sauté until fragrant and translucent, about 2 minutes. Add mustard greens, soy sauce and 3 tablespoons water, and sauté until greens start to wilt, 2 minutes longer. 2. Spread greens out in pan. Season flounder with salt and pepper, and place on top of greens. Cover pan, reduce heat to medium, and let fish steam until just cooked through, about 6 minutes. If pan dries out before fish is cooked through, add a little more water, a teaspoon at a time. 3. Uncover pan and transfer fish to serving plates. If greens seem wet, turn heat to high to cook off excess moisture. Serve greens on top of fish, drizzled with a little more sesame oil and soy sauce, if desired.

FILLETS OF FLOUNDER WITH PARSLEY AND MUSTARD SAUCE

Fillets of Flounder With Parsley and Mustard Sauce image

Provided by Pierre Franey

Categories dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Butter for greasing a pan
Salt to taste if desired
Freshly ground pepper to taste
4 flounder fillets, about 1 1/4 pounds
1 tablespoon plus 1/3 cup dry white wine
2 cups parsley leaves, stems removed, loosely packed
2 tablespoons finely chopped shallots
1/3 cup heavy cream
1 teaspoon Dijon-style mustard

Steps:

Preheat oven to 500 degrees.
Select a rimmed pan or skillet large enough to hold fillets in one layer. Generously butter bottom and sides of pan. Sprinkle bottom of pan with salt and pepper.
Arrange fillets close together over the pan bottom. Sprinkle with salt and pepper and brush tops of fillets with 1 tablespoon of wine.
Bring enough water to the boil in a saucepan to cover the parsley leaves when added. Add parsley leaves and let cook about 1 minute, no longer. Drain thoroughly and run under cold water. Drain. Put parsley in a clean square of cheesecloth and squeeze to extract excess liquid. Put parsley on flat surface and chop fine. There should be about Y cup.
Place fish in oven and bake 5 minutes.
Meanwhile, pour remaining wine in a saucepan and add shallots. Cook until wine is almost evaporated. Add parsley, cream and mustard. Stir and bring to the boil. Add to the sauce any liquid that accumulates around the fish. Add salt and pepper. Spoon sauce over fish and serve.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 13 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 7 grams, Sodium 521 milligrams, Sugar 1 gram, TransFat 0 grams