FLOUNDER FILLETS WITH SPANISH HERBS
Provided by Robert Farrar Capon
Categories dinner, pastas
Time 20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat oven to low. Mix the flour, salt and pepper together and dip the fillets in the mixture to coat both sides. Shake off excess. Heat a large skillet very hot, add the clarified butter and when it is very hot fry the fillets quickly, turning them once, until they are golden brown on both sides (about 2 minutes or less, altogether). Remove fillets to dinner plates and keep warm in the oven.
- Pour off any remaining clarified butter or oil from the skillet, add 2 tablespoons unsalted regular butter and (still over high heat) add the garlic and saute 10-15 seconds. Add the wine and fish stock, oregano, cumin and red pepper and boil hard until the liquid is reduced to almost nothing. Add the coriander and tomatoes and boil until slightly reduced. Season to taste with salt and pepper, remove the skillet from the heat and whisk in the additional butter bit by bit, incorporating each piece almost completely before adding the next. Warm the sauce again if necessary, but do not let it boil.
- Spoon a small amount of the sauce over the fillets in the oven, return the skillet to the heat, add the chopped pasta and toss with the rest of the sauce until heated through. Spoon the pasta onto the dinner plates and serve with a tossed salad.
Nutrition Facts : @context http, Calories 889, UnsaturatedFat 19 grams, Carbohydrate 50 grams, Fat 60 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 35 grams, Sodium 1151 milligrams, Sugar 3 grams, TransFat 1 gram
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Lucky girl
g.lucky81@yahoo.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Jamal Rajpot
j.r@aol.comI've made this recipe with both flounder and tilapia and it's always delicious. I love the bright and flavorful sauce.
Metse Malwale
malwale26@hotmail.comThis recipe is a great way to use up leftover fish.
Sujon Alli
a-s45@hotmail.comI'm not sure what I did wrong, but my fish turned out really bland. I'll try it again with more herbs.
Kk ChiknNugget
chiknnugget_kk80@yahoo.comThis recipe was a hit! Everyone at my dinner party loved it.
Mehrooz Chaudhry
c.m86@gmail.comI thought the sauce was a bit too salty, but the fish was cooked perfectly.
Amrit Mehta
m_a@aol.comThe fish was a little dry, but the sauce was delicious. I'll try it again with a different type of fish.
Zerenity 94
z9@hotmail.comThis dish was so easy to make and it turned out so well! I'm definitely going to make it again.
ROCKY BLACK
rocky@hotmail.co.ukI'm not a huge fan of fish, but I really enjoyed this recipe. The herbs really made the dish.
Mahar Sahib
s_m@hotmail.comThis recipe is a keeper! I'll definitely be making it again and again.
Jilanl umer
umer_jilanl@aol.comI loved the crispy skin on the flounder! The herbs added a nice touch of flavor.
Venom Gaming
v@gmail.comMeh.
Doaa Ashoush
d.ashoush52@gmail.comThis recipe was a disaster! The fish was overcooked and the sauce was bland. I won't be making this again.
BRAHIM Al alloui
alloui.b91@hotmail.comEasy and tasty! I used tilapia instead of flounder and it turned out great. I'll definitely be making this again.
Sushil Shah
s-s15@gmail.comNot bad! I thought the herbs were a bit too strong for my taste, but my husband loved it. I'll probably make it again with less herbs next time.
Aj Romeo
romeoa@gmail.comI've made this recipe several times now and it's always a crowd-pleaser. The fish is flaky and moist, and the sauce is flavorful and tangy. I highly recommend it!
Irum Nazakat
irum29@hotmail.comThis flounder dish was absolutely delicious! The Spanish herbs added a wonderfully unique flavor to the fish. I served it with roasted vegetables and mashed potatoes, and it was a hit with the whole family.