Lacquered Flounder

Name: Lacquered Flounder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps canola oil, divided; 1 dried cascabel chile; 2 teaspoons Creole seasoning; 170 grams flounder fillets, skinned; 946 milliliters fresh satsuma orange or tangerine juice (about 16 satsumas); 59 milliliters turbinado sugar; 1 teaspoons cane vinegar

This recipe serves 8. One serving contains 127 calories, 3g of protein, and 4g of fat. If 89 cents per serving falls in your budget, Lacquered Flounder might be a spectacular gluten free, dairy free, and pescatarian recipe to try. A mixture of canolan oil, turbinado sugar, cane vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Pierce chile with a knife.

Ingredients you will need

Chili Pepper

Equipment you will use

Knife

Combine chile, juice, sugar, and vinegar in a Dutch oven; bring to a boil over medium-high heat. Cook until reduced to 1 cup (about 20 minutes), stirring occasionally. Reduce heat, and simmer until reduced to 3/4 cup (about 10 minutes), stirring occasionally. Discard chile.

Ingredients you will need

Vinegar

Chili Pepper

Juice

Sugar

Equipment you will use

Dutch Oven

Preheat oven to 35

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Oven

Sprinkle both sides of fish with Creole seasoning.

Ingredients you will need

Creole Seasoning

Fish

Heat 1 tablespoon oil in a nonstick skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add 4 fillets to pan; saut 2 minutes on each side or until browned.

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Frying Pan

Place fish on a baking sheet; spread about 1 tablespoon juice mixture over each fillet. Repeat procedure with remaining oil, fish, and juice mixture.

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Spread

Juice

Fish

Cooking Oil

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Baking Sheet

Bake at 350 for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Ingredients you will need

Fish

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2Tbsps

canola oil, divided 1

dried cascabel chile 2teaspoons

Creole seasoning 170grams

flounder fillets, skinned 946milliliters

fresh satsuma orange or tangerine juice (about 16 satsumas)59milliliters

turbinado sugar 1teaspoons

cane vinegar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing 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.

Aromas of Bartlett pear, gardenia, white peach, white tea, jasmine, graham cracker, and straw. Flavors of Asian pear, white fig, white peach, white strawberry, and fennel flowers. The finish is dry, long and acid driven.Pairs well with roast chicken, Caesar salad, mussels, quince glazed pork chop, grilled squash, pan seared trout, and bibimbap.