Calvert's Pecan Flounder
Yield
4 servingsPrep
20 minCook
25 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish fillets
|
*
|
| 2 | tablespoons |
chives
|
|
| ⅔ | cup |
calvert's cedar street
|
* |
| 4 | tablespoons |
white wine
dry |
|
| ½ | cup |
pecan halves
|
|
| 8 | slices |
lemon
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
fish fillets
|
*
|
| 3E+1 | ml |
chives
|
|
| 158 | ml |
calvert's cedar street
|
* |
| 6E+1 | ml |
white wine
dry |
|
| 118 | ml |
pecan halves
|
|
| 8 | slices |
lemon
|
*
|
Directions
In a stainless steel or glass pan, place flounder fillets which have been spread with chives..
Pour ½ cup Calvert's Cedar Street Pecan Vinaigrette over fillets and marinate for 1 hour, turning once.
Place each fillet of flounder on a rectangle of aluminum foil large enough to encase it.
Top each marinated fillet with another teaspoon of Pecan Vinaigrette, two slices of lemon, and ¼ of the pecan halves.
Sprinkle with one tablespoons dry white wine. Seal foil to envelop fish. Bake in 375℉ (190℃) F preheated oven for 20 minutes.
Place flounder with garnish on individual, warmed plates.
