As you see the title, Parmesan Broiled Flounder, you’re probably thinking, don’t they eat anything but seafood? Well, when you can have fresh fish right from the sea, you take advantage of it. We do eat beef, pork, and poultry but since we’re in Florida with the Gulf practically at our back door, we like to see how many different recipes we can create. This recipe is one using the
We do eat beef, pork, and poultry but since we’re in Florida with the Gulf practically at our back door, we like to see how many different recipes we can create.
This recipe is one using the nineteen-inch flounder my Honey caught and filleted.
You get four fillets from a flounder, two from the top and two smaller from the bottom. Flounder are strange looking. They have two eyes on their top side, but they aren’t born that way. No. As the flounder ages, the eyes come to be on top so as they lay on the sea’s floor, they can see with both eyes looking up. Their “belly” or underside is perfectly white.
The flounder doesn’t have scales, and you can leave the skin on for grilling and cooking purposes. Once we made our Parmesan Broiled Flounder, we couldn’t tell that we left on the skin. I made Pasta Verde to go with our parmesan broiled flounder, and I will post the pasta recipe for next.
- 2 lbs. flounder fillets or 2 lbs. other white fish fillets
- 2 Tbsp. fresh squeezed lemon juice
- 1/2 cup parmesan cheese
- 1/4 cup butter. softened
- 3 Tbsp. good quality mayonnaise such as Hellmann's
- 3 green onions. chopped
- 1/4 tsp. sea salt
- 1 dash hot sauce, or more if desired
- Place fillets in a single layer on aluminum foil lined shallow pan that's been sprayed with a vegetable spray. Brush the fillets with the lemon juice.
- In a small bowl, combine remaining ingredients to make the cheese topping. Set aside
- Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a folk. (The time will depend on the thickness of your fillets and the temperature of the broiler.)
- Remove fillets from oven and spread with the Parmesan topping.
- Broil and additional 45 seconds to one minute or until cheese is lightly browned and bubbly. Be careful so that it doesn't burn.
- Garnish with lemon and parsley, if desired.
- Overcooking can produce a fillet that is mushy -- be sure to watch. This is a delicate and mild fish.