Tangy Flounder or Sole(Hl)
Submitted by immeljb
Broiled flounder or sole marinated in balsamic vinegar, lemon juice, and dry mustard. A light, lean fish dinner that’s low in fat and ready to eat in under 10 minutes of cook time.
YIELD
4 servingsPREP
2COOK
20 minREADY
3 hrsWhen you want a lean, clean fish dinner without a lot of fuss, this is the one.
Thin flounder or sole fillets soak in a punchy marinade of balsamic vinegar, fresh lemon juice, dry mustard, and chopped onion for a couple of hours in the fridge.
Then it’s straight under the broiler for just a few minutes until the fish turns white and flaky all the way through.
The balsamic adds a sweet, mellow depth that plays off the sharpness of the mustard and lemon, and the whole thing comes together with almost no hands-on effort.
Garnish with fresh parsley and lemon slices for a plate that looks as bright as it tastes.
Kitchen Tips
- Thin fillets are key. At ⅛ to ¼ inch thick, these cook in minutes under the broiler. Don’t walk away or you’ll overcook them.
- Pat the fish dry before marinating. Removing excess moisture helps the marinade cling and penetrate better.
- Watch for doneness. The moment the fish turns opaque and flakes easily with a fork, pull it out. Flounder and sole go from tender to tough fast.
Ingredients
Directions
Rinse and pat dry fish fillets.
Place fish in 10-inch by 8-inch oven-proof glass or stainless steel baking dish .
Combine vinegar, lemon juice, dried mustard powder, and chopped onion in a small mixing bowl.
Pour over fillets.
Cover dish and marinate fish in refrigerator for approximately 2 hours.
Preheat broiler.
Remove cover from dish and place dish in broiler for approximately 4 to 6 minutes, or until fish is white and flaky throughout.
Garnish with parsley and onion slices.
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