Tangy Flounder or Sole(Hl)
Yield
servingsPrep
2Cook
20 minReady
3 hrsLow in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pound |
flounder fish fillets
or sole, (1/8 inch to 1/4 inch thick) |
|
| ¼ | cup |
balsamic vinegar
|
|
| ¼ | cup |
lemon juice
|
|
| 1 | teaspoon |
dry mustard
dried |
|
| 1 | each |
yellow onion
sm, chopped |
*
|
| 2 | teaspoons |
parsley leaves
fresh or 1 tsp dried |
|
| 1 | slices |
lemon
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
flounder fish fillets
or sole, (1/8 inch to 1/4 inch thick) |
|
| 59 | ml |
balsamic vinegar
|
|
| 59 | ml |
lemon juice
|
|
| 5 | ml |
dry mustard
dried |
|
| 1 | each |
yellow onion
sm, chopped |
*
|
| 1E+1 | ml |
parsley leaves
fresh or 1 tsp dried |
|
| 1 | slices |
lemon
optional |
*
|
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.
