Flounder With Tomato Caper Salsa Recipe
Flounder With Tomato Caper Salsa recipe is simple to make. The flounder can be broiled in an oven or grilled over the BBQ. Just keep it simple and for this recipe stay away from breading and frying the fish.
2 Plum Tomatoes 1 shallot chopped
1/3 cup chopped Kalamata olives ¼ Tsp. of crushed red pepper
3 Tbsp. capers 1 Tbsp. olive oil
3 Tbsp. chopped bell pepper 4 flounder fillets
1 Tbsp. of lemon juice
Salsa: In a medium bowl add the tomatoes, Kalamata olives, capers, bell pepper, shallot, and crushed red pepper. Drizzle with the olive oil. Mix well, salt and pepper to taste. Set aside – it’s all done
Flounder: Preheat your oven on a low broiler setting. Spray a pan with non-stick spray (Pam) Place flounder fillets on pan and pour the lemon juice over. Salt and pepper very sparingly. Place in broiler – stay with it the flounder will cook fast.
When the fish is white and flakes take it out. Pour the salsa over and…Bon Appetite.
Back to flounder recipes
This poached flounder recipe is tasty, easy to make and is healthy.
2 lbs. of flounder fillets ½ cup sliced mushrooms
2 garlic cloves – minced ½ Tsp. of paprika
1 Tbsp. of olive oil 2 Tbsp. of fresh parsley
2/3 cup chicken stock
2 Tbsp. of lemon juice
1 Tbsp. of lemon zest
Put the oil in a large heated skillet. Add the minced garlic and cook until tender. Do not let it get dark brown or burn – terrible taste. Anyway, once tender, add the lemon juice, lemon zest and chicken stock. Bring to a boil. Lower heat and add the flounder and simmer until the flounder can flake easily with a fork – about five minutes. Once flounder is done, remove from the skillet and place on a plate and cover with aluminum foil.
Continue cooking ingredients in the skillet until it reduces by about half. Add the mushrooms and cook until tender – maybe two to three minutes. Add paprika, salt and pepper to taste.
Cook another minute and remove from heat. Pour over the flounder, sprinkle on the fresh parsley and serve.
Fillets of Northern Pike with Wine Sauce
This recipe of fillets of Northern Pike with wine sauce can just as easily be made with pickerel. Living in “up-state” New York, we have the ability to fish for good sized pike and pickerel from summer right into a cold but often very productive ice fishing season. Too often I see people throw good sized fish back because they are “bony”. Take your time when cutting/filleting. A little effort to pull any leftover bones will be worth the effort.
4 lbs. of pike fillet
½ cup of flour seasoned to taste with salt and pepper
4 tablespoons of cooking oil
¼ cup minced onion
½ cup peeled and chopped tomatoes
½ cup dry white wine – use a wine you would drink
½ cup of slice mushrooms sauteed
2 tablespoons of chopped parsley
Heat oil in a large saucepan over a medium high heat. Once the oil is hot enough, add the chopped onions. Take fillets and dredge in the flour mixture. Add fillets to the saucepan and cook until brown on all sides. Remove the fillets to a rack in a warmed oven to keep hot and to allow any oil to drip off.
When the onions finish browning, add the tomatoes and wine. Cook for approximately 5 minutes. Add the mushrooms and parsley – cook long enough just to heat and soften the mushrooms.
Pour sauce over the fillets and serve.