French Broiled Flounder

Name: French Broiled Flounder
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 135
Cuisine: Mediterranean, French, European
Ingredients: 59 milliliters balsamic vinegar (for sauce); 59 milliliters balsamic vinegar (for sauce); 3 Tbsps catsup (for sauce); 3 Tbsps catsup (for sauce); 283 grams flounder, cleaned scaled and ready to cook (per person); 283 grams flounder, cleaned scaled and ready to cook (per person); 0 teaspoons garlic powder (per fish) or 1⁄2 garlic clove, small minced (per fish); 0 teaspoons garlic powder , small minced (per fish) or 1/2 garlic clove , small minced (per fish); 1 Tbsps lemon juice (per fish); 1 Tbsps lemon juice (per fish); 0 teaspoons salt (for sauce); 0 teaspoons salt (for sauce); 118 milliliters sugar substitute (for sauce); 118 milliliters sugar substitute (for sauce); 118 milliliters virgin olive oil (for sauce); 118 milliliters virgin olive oil (for sauce); 1 teaspoons white pepper (for sauce); 1 pinch white pepper (per fish)

French Broiled Flounder is a gluten free, dairy free, and pescatarian recipe with 135 servings. One serving contains 24 calories, 1g of protein, and 2g of fat. This recipe covers 0% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours and 15 minutes. Head to the store and pick up pepper, balsamic vinegar, flounder, and a few other things to make it today. French Broiled Flounder, Broiled Flounder (So Easy!), and Lemon-Garlic Broiled Flounder with Spinach are very similar to this recipe.

Instructions

Sauce: Put all sauce ingredients [everything labeled "for sauce"] together in blender and blend until smooth and refrigerate for 2 hours to "cure" or thicken a bit.Prep: Score top of flounder in diamond pattern, dash carefully with lemon juice, add garlic, and sprinkle with the pinch of white pepper.

Ingredients you will need

White Pepper

Lemon Juice

Flounder

Garlic

Sauce

Equipment you will use

Blender

Brush liberally with sauce and broil for 2 minutes, brushing once more. Return to broil for 2-4 more minutes or until fish is light and flaky when prodded gently with fork.You should have enough sauce for 8 fish, and therefore [depending on how many fish you're baking], will have sauce left over for salad, vegetable dip, etc.

Ingredients you will need

Vegetable

Dip

Fish

Equipment

Blender

Ingredients

Servings:

59milliliters

balsamic vinegar (for sauce)59milliliters

balsamic vinegar (for sauce)3Tbsps

catsup (for sauce)3Tbsps

catsup (for sauce)283grams

flounder, cleaned scaled and ready to cook (per person)283grams

flounder, cleaned scaled and ready to cook (per person)0teaspoons

garlic powder (per fish) or 1⁄2 garlic clove, small minced (per fish)0teaspoons

garlic powder , small minced (per fish) or 1/2 garlic clove , small minced (per fish)1Tbsps

lemon juice (per fish)1Tbsps

lemon juice (per fish)0teaspoons

salt (for sauce)0teaspoons

salt (for sauce)118milliliters

sugar substitute (for sauce)118milliliters

virgin olive oil (for sauce)118milliliters

virgin olive oil (for sauce)1teaspoons

white pepper (for sauce)1pinch

white pepper (per fish)

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Santa Margherita Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 26 dollars per bottle.