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Georgian Poached Flounder with Tomatoes Recipe.
Flounder and American Plaice 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.
Poached Flounder Recipe - Georgian recipe how to poach flounder or sole with onion, cloves, allspice berries, tomatoes, cayenne, garlic clove, and dill or cilantro.
Ingredients:
- 1 pound Flounder or
Lemon Sole fillets, cut into serving pieces
- 1 medium onion, peeled, thinly sliced, and separated into individual rings
- 1 cup water
- 2 whole cloves
- 3 allspice berries
- 1 bay leaf
- 2 tsp vegetable oil
- 3 large ripe tomatoes, peeled and seeded
- 1/8 tsp cayenne to taste
- 1 garlic clove, peeled and minced
- 1/4 tsp of freshly ground black pepper
- Minced dill for garnish (if served with potatoes) or cilantro (if served with rice)
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Serves/Makes: 2
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How to cook Georgian Poached Flounder with Tomatoes:
- Place the fillets in salt water and let it soak for 10 minutes.
- Rinse well under cold running water, drain it well.
- Season the fish with salt to taste and place in a pan.
- Strew the onion rings and herbs over it. Add water, cloves, allspice, and bay leaf.
- Bring to a boil and poach, covered, until the fish is done, about 10 minutes.
- Heat the oil in a skillet and fry the tomatoes over medium heat with pepper, cayenne, garlic, and 1/2 teaspoon of salt, breaking up the tomatoes with a fork.
- Cook until thickened for 7 - 8 minutes.
- Remove the poached fish to a serving platter, along with onions and herbs.
- Spoon the above prepared tomato sauce over the fish and serve, garnished with minced dill or cilantro.
Notes:
This Georgian Poached Flounder with Tomatoes is a very affordable dish. It is delicious, simple, quick and very easy to cook. The Georgian name for the Poached Flounder with Tomatoes recipe is Moshushuli Tevzi Pamidvrit.
This recipe for Georgian Poached Flounder with Tomatoes serves/makes: 2
Main Ingredient: Flounder or
Lemon Sole
Preparation Method: Poached/Simmered
Cuisine: Georgian
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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