Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I was at Walmart today & bought a giant bag of frozen flounder because it was 1/2-price. I don't think I've ever eaten flounder before. Each piece is individually wrapped & very, very thin. The problem is I don't know how to cook fish this thin & all the recipes I find contain dairy (mostly parmesan cheese), which I'm allergic to... so I'm at a loss.
Also, I'm in SoFla & don't want to turn on my oven to bake 1 piece of fish, when it's almost 90-degrees, so would like to ask if anyone has a recipe for cooking in a cast iron pan on the stove, sans dairy/cheese?
I'm unused to cooking fish, so forgive my naivete... but, because of severe allergies, need a recipe sans any dairy. My best guess was poaching in white wine? But, I'm unsure... all recipes I can find are for baking in parmesan.
If it is a thin filet, it will cook quickly, your idea of poaching in white wine is good & add some capers & maybe a bay leaf too. Or a quick pan fry in oil is always good.
Season it as you would any white fish you like, saute it in just enough oil to cover the bottom of the pan, turn once, and that's all you have to do. Good with a lemon wedge.
Great responses, thank you. I made some for lunch today & followed what was said above, with some modification... thawed for just 10-min in water (it's all individually vacuum sealed), then quickly fried in a hot pan in olive oil. I didn't have any wine on hand, so will get some tomorrow for the next round to poach with bay leaf & capers, like suggested.
I don't know what sole is, but I'm not as familiar with white fish... I'm used to salmon, swordfish, bluefish (the latter being my fave, but it's hard to find) & sushi with raw tuna or cooked shrimp. Oh & I can't do tartar sauce... allergic to dairy & honestly, I don't like it anyway. I like to taste the fish, so a touch of salt, pepper & maybe garlic/onion pwd are enough.
I like it enough that I'll return to the store for another batch, since the price was so good. I was just surprised at how thinly sliced it is... it's great for cooking fast, but 2 slices barely filled me.
Flounders are flat fish if you look up a picture of them, so being thin makes sense. I love them, but some people think they taste "fishy" (??), so I'm glad you liked it. They're good for stuffing because if they're thin you can roll them around some filling. I know you can find a stuffed flounder recipe easily and other than butter, which you can substitute with oil, I can't think of anything dairy in the recipe. It's usually baked, but no reason you couldn't cook each side and finish with a lid on on top of the stove.
For fish sandwiches, I'd get something thicker and more even in size, like cod or halibut. You could probably use salmon if your mom likes the taste and you're more used to cooking it.
Tyler Florence has a good recipe for tartar sauce.[url="http://www.foodnetwork.com/recipes/tyler-florence/homemade-tartar-sauce-recipe-1947389"] Sorry about the llnk.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Fish sandwiches?
