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Broiled Flounder Fillets Recipe.
The flounder have sweet, delicate white flesh that chefs and consumers everywhere enjoy: low fat, fine-textured meat and delicate mild flavor. The combined nutrient strengths of flounder make it an outstanding food for helping stabilize blood sugar, may protect against ischemic stroke, may reduce risk of heart arrhythmia, preventing cholesterol from clogging arteries, may protect against leukemia, multiple myeloma, lymphoma and kidney cancer.
Flounder, 1 fillet (4.5 oz. / 127g) provides Calories: 148, Protein: 30.7g, Carbohydrate: 0.0g, Total Fat: 1.9g, Fiber: 0.0g, Selenium: 74mcg, Vitamin B12: 3.2mcg, Potassium: 437mg, Vitamin B6: 0.30mg. 0.657 grams of omega-3 fatty acids, derived from Eicosapentaenoic Acid: 0.309g, Docosahexaenoic Acid: 0.328g, and Alpha Lipoic Acid: 0.020g is improving the ratio of good cholesterol to bad cholesterol.
Broiled Flounder Recipe - easy recipe how to broil flounder fillets with, butter, lemon juice, garlic powder, ground thyme, and paprika.
Ingredients:
- 2 fresh Flounder fillets (4 to 6 oz each)
- 3 tbsp butter
- 2 tbsp lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp ground thyme
- 1/2 tsp paprika
- 1/4 tsp pepper
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Serves/Makes: 2
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How to cook Broiled Flounder Fillets:
- Place the pieces of fillets in salt water and let it soak for 10 minutes.
- Rinse well under cold running water, drain it well.
- Preheat the broiler.
- Lay the flounder fillets side-by-side on oiled broiler pan.
- Mix olive oil, lemon juice, garlic powder, thyme and paprika brush fish with mixture.
- Broil the flounder fillets in oven or barbecue them approximately 4 inches (10 cm) from heat for 6 to 8 minutes, brushing fish with cooking juices every 2 minutes.
Notes:
This Broiled Flounder Fillets is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Broiled Flounder Fillets serves/makes: 2
Main Ingredient: Flounder
Preparation Method: Broiled/Grilled
How to fillet flounder:
Insert the blade of a sharp knife on one side behind the head and cut in an arc down to the bone. Then achieve the flesh along the sides and across the tail. Insert the knife behind the head and slip the knife down rib cage, cutting the fillet away from the ribs. To skin the fillet, place it skin-side down on a board and starting from the tail, slide a sharp knife between the skin and the flesh.
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Flounder Recepies
Fish Recepies
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