Best 4 Broiled Flounder With Herbs Paprika Recipes

**Discover a Culinary Delight: Broiled Flounder with Herbs and Paprika - A Symphony of Flavors**

Embark on a culinary journey with our tantalizing broiled flounder, a dish that orchestrates a symphony of flavors, textures, and aromas. This succulent fish, known for its delicate and flaky texture, is skillfully prepared using a simple yet effective technique that enhances its natural goodness. Broiling brings out the best in flounder, creating a crispy, golden-brown exterior that yields to a moist and tender interior. Infused with a vibrant blend of herbs and paprika, this delectable dish promises a burst of flavors that will delight your palate. Accompanied by three enticing variations – Herb Butter, Lemon Butter, and Paprika Butter – this recipe offers a trio of distinct味觉味觉味觉味觉taste profiles, ensuring there's something for every palate. Prepare to be captivated by the culinary artistry of broiled flounder with herbs and paprika, a dish that will leave you craving for more.

Let's cook with our recipes!

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

BROILED FLOUNDER (SO EASY!)

Broiled Flounder (So Easy!) image

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

Ingredients

2 tablespoons butter
4 (4 -6 ounce) flounder fillets
1 tablespoon Old Bay Seasoning
lemon wedge

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.

FLOUNDER WITH HERB BLOSSOM BUTTER

Flounder With Herb Blossom Butter image

Herb blossom butter sounds fancy, but it's really just a prettier, more floral, summery version of herb butter, perfect with any white-fleshed fish, salmon or trout. If you have no access to flowering herbs, simply use chives, thyme and dill instead to make a plain herb butter. Look for herb blossoms at farmers markets or buy a couple of blooming potted herb plants, or ask a friend with a vegetable garden. Edible flowers and all sorts of herb blossoms are also available online.

Provided by David Tanis

Categories dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/4 pound unsalted butter, softened
2 teaspoons thinly sliced chives
1 chive blossom, pulled apart into tiny florets (or use an additional teaspoon thinly sliced chives)
2 teaspoons chopped dill
1 teaspoon thyme blossoms, roughly chopped or crumbled (or use chopped thyme leaves)
1 tablespoon mustard blossoms, snipped from flowering mustard greens (optional)
1 teaspoon Dijon mustard
1 teaspoon whole-grain French mustard
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
Salt and pepper to taste
1 cup all-purpose flour
Salt and pepper to taste
Pinch cayenne
4 flounder fillets, about 1 1/2 pounds total
2 tablespoons olive oil or vegetable oil
Extra herb blossoms, for garnish (optional)

Steps:

Make the herb blossom butter: Put butter in a bowl. Add chives, chive blossoms, dill, thyme blossoms, mustard blossoms if using, Dijon mustard, whole-grain mustard, lemon zest and lemon juice. Add a big pinch of salt and black pepper. Mix well with a fork until well combined. With wet hands, form butter into a log shape, then wrap and chill. Bring to cool room temperature to serve.
Prepare the fish: Put flour in a low bowl or pie plate and season with salt, pepper and cayenne.
Season fish on both sides with salt and pepper. Dip each fillet in seasoned flour on both sides, shaking off excess, and transfer to a large plate.
Put 2 large skillets over medium-high heat and film bottoms with oil. When oil is hot, carefully place 2 fillets in each pan. (Alternatively, work in batches with 1 pan.)
Reduce heat to medium and cook for 2 to 3 minutes, until fish is nicely browned on one side. Flip fillets with a spatula and cook for 2 minutes more, until fish flakes easily when probed.
Transfer fish to warm platter or individual warmed plates. With a paring knife, cut herb butter into 8 thin slices and lay 2 slices atop each fillet. Sprinkle with extra herb blossoms, if you wish, and serve immediately.

Nutrition Facts : @context http, Calories 502, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 34 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 16 grams, Sodium 567 milligrams, Sugar 0 grams, TransFat 1 gram

BROILED FLOUNDER

Broiled Flounder image

My mom passed away before she could give me her recipe, but I think I got it close. It is a simple way to do a great fish, if your lucky enough to get a whole flounder.

Provided by Tread

Categories Creole

Time 15m

Yield 1 Fish, 4 serving(s)

Number Of Ingredients 7

Ingredients

1 whole flounder
1/4 cup butter
1 lemon
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
2 teaspoons black pepper
1 teaspoon salt

Steps:

Heat brolier on high.
Score the fish in two or three spots on the dark side.
Melt butter and worcestershire sauce with juce from half a lemon and garlic.
Rub fish down with salt and pepper on both sides, depending on the size of your fish you might need more or less salt and pepper.
Put fish under the broiler for 3 minuets.
Slide the fish out of the broiler and paint it with butter and garlic sauce every minuet or so untill the fish is done. I follow this rule: if you can stick a toothpick into the widest part of the fish, then place the toothpick to your lips and the toothpick is warm, your fish is done.
When fish is done drizzle with the juice from the other half of your lemon.
I like putting the whole fish on the table and let everybody digin.

Nutrition Facts : Calories 114.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 725.1, Carbohydrate 3.4, Fiber 0.7, Sugar 0.8, Protein 0.5

Tips:

Choose the freshest flounder possible. Look for fish that is firm to the touch, with bright, clear eyes and no off odor.
Rinse the flounder thoroughly before cooking. This will help to remove any dirt or debris.
Pat the flounder dry before cooking. This will help to prevent the fish from sticking to the pan.
Season the flounder generously with salt and pepper. You can also add other seasonings, such as paprika, garlic powder, or onion powder.
Cook the flounder over medium heat. This will help to prevent the fish from overcooking and becoming dry.
Baste the flounder with butter or oil during cooking. This will help to keep the fish moist and flavorful.
Cook the flounder until it is opaque and flakes easily with a fork. This will typically take about 10 minutes per inch of thickness.
Serve the flounder immediately with your favorite sides. Some popular sides include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Broiled flounder with herbs and paprika is a delicious and healthy meal that can be prepared in just a few minutes. This recipe is a great way to enjoy the delicate flavor of flounder, and the herbs and paprika add a delicious savory flavor. Serve broiled flounder with your favorite sides for a complete and satisfying meal.