Broiled Flounder Continental

Broiled Flounder Continental Recipe - Delicious Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Broiled Flounder Continental is a delicious and flavorful dish that combines flounder fillets with a creamy mushroom and shrimp sauce. This dish is perfect for a special dinner or a fancy meal at home.

History

The recipe for Broiled Flounder Continental is a classic dish that has been enjoyed for many years. It is a popular choice for seafood lovers who enjoy the delicate flavor of flounder paired with a rich and creamy sauce.

Ingredients

1.5 lb (680 g) fish fillets (flounder, sole, or cod)
0.25 to 0.5 tsp salt
0.25 tsp ground black pepper
2 tbsp cornstarch
0.5 tsp garlic powder
0.25 tsp dill weed
1.5 cup chicken broth
1 4 oz (113 g) can sliced mushrooms, drained
0.5 cup peeled and deveined cooked shrimp, sliced in half lengthwise
0.5 of large cucumber, sliced paper thin
0.5 cup chopped onion
1 tbsp butter or margarine
3 cup cooked rice
2 tbsp chopped pimentos

How to prepare

Arrange the fillets in a greased shallow baking dish and sprinkle them with salt and pepper. Broil for 10 minutes.
In a medium saucepan, combine the cornstarch, garlic, dill, and broth.
Cook over low heat, stirring constantly, until thickened.
Stir in the mushrooms and shrimp. Pour the mixture over the fillets and broil for an additional 5 minutes.
In a large skillet, cook the cucumber and onion in butter until tender-crisp.
Add the rice and pimento and heat thoroughly.
Serve with the broiled fish.

Variations

You can substitute the flounder fillets with other white fish such as cod or haddock.

Cooking Tips & Tricks

Make sure to broil the flounder fillets just until they are cooked through to avoid overcooking and drying out the fish.

- Be sure to stir the sauce constantly while cooking to prevent lumps from forming.

- For extra flavor, you can add a splash of white wine to the sauce before pouring it over the fillets.

Serving Suggestions

Broiled Flounder Continental can be served with a side of steamed vegetables or a fresh salad.

Cooking Techniques

Broiling is a quick and easy cooking technique that gives the fish a nice crispy crust while keeping it moist and tender on the inside.

Ingredient Substitutions

You can use chicken broth instead of vegetable broth for a richer flavor.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator until ready to use.

Presentation Ideas

Serve the Broiled Flounder Continental on a bed of rice with a sprinkle of chopped parsley for a beautiful presentation.

Pairing Recommendations

Broiled Flounder Continental pairs well with a crisp white wine such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Broiled Flounder Continental contains approximately 300 calories.

Carbohydrates

Each serving of Broiled Flounder Continental contains approximately 35 grams of carbohydrates.

Fats

Each serving of Broiled Flounder Continental contains approximately 10 grams of fat.

Proteins

Each serving of Broiled Flounder Continental contains approximately 25 grams of protein.

Vitamins and minerals

Broiled Flounder Continental is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains fish, shellfish, and dairy.

Summary

Broiled Flounder Continental is a nutritious and delicious dish that is high in protein and low in carbohydrates and fats.

Summary

Broiled Flounder Continental is a delicious and elegant dish that is perfect for a special dinner or a fancy meal at home. With its creamy mushroom and shrimp sauce, this dish is sure to impress your guests and leave them wanting more.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day and I was visiting my dear friend Margaret, who had just returned from a trip to Europe. She had brought back with her a collection of recipes that she had picked up along the way, and she couldn't wait to share them with me.

As we sat in her cozy kitchen, surrounded by the aromatic scents of herbs and spices, Margaret pulled out a small, weathered notebook. She flipped through the pages until she found the one she was looking for, and then she handed it to me with a smile.

"This is a recipe for Broiled Flounder Continental," she said. "It's a dish that I learned to make when I was in France, and it's become one of my favorites. I thought you might like to give it a try."

I eagerly took the notebook from her and scanned the ingredients list. It was surprisingly short and simple, with just a handful of items that I already had in my own pantry. The instructions were equally straightforward, and I could see how the flavors of the fresh herbs and lemon would perfectly complement the delicate flounder.

I thanked Margaret profusely and vowed to try the recipe as soon as I got home. That evening, I gathered all of the necessary ingredients and set to work in my own kitchen. As I chopped and mixed and seasoned, I found myself lost in the rhythm of the cooking process, my mind completely focused on the task at hand.

When the dish was finally ready, I carefully plated it and took a tentative bite. The flavors exploded in my mouth, each one distinct and yet perfectly balanced with the others. I was thrilled with the result, and I knew that this recipe would become a staple in my own cooking repertoire.

Over the years, I continued to make Broiled Flounder Continental for family and friends, each time receiving rave reviews and requests for the recipe. I always made sure to credit Margaret for introducing me to this delicious dish, and I took great pleasure in passing it on to others who shared my love of good food.

As time went on, I began to experiment with different variations of the recipe, adding my own twists and touches to make it uniquely my own. I tried different herbs and spices, adjusted the cooking time and temperature, and even substituted other types of fish for the flounder. Each new iteration brought its own set of flavors and textures, and I happily shared my creations with anyone willing to try them.

One day, my granddaughter came to visit me in my kitchen. She watched with wide eyes as I prepared a batch of Broiled Flounder Continental, explaining each step of the process as I went along. When the dish was finally finished, I served her a generous portion and waited anxiously for her reaction.

To my delight, she took a bite and her face lit up with a smile. "This is amazing, Grandma!" she exclaimed. "I've never tasted anything like it before!"

I beamed with pride, knowing that I had passed on not just a recipe, but a legacy of love and creativity in the kitchen. My granddaughter and I spent the rest of the afternoon cooking together, sharing stories and laughter as we bonded over our shared passion for food.

And so, the recipe for Broiled Flounder Continental has become more than just a dish in my family. It is a symbol of the joy and camaraderie that comes from sharing good food with loved ones, and a testament to the power of a simple recipe to bring people together.

I am grateful to Margaret for introducing me to this wonderful dish, and I am proud to have made it my own over the years. I hope that my granddaughter will continue to pass it on to future generations, keeping alive the tradition of good food and good company for years to come.