Broiled Flounder Amandine
This is truly one of my most favorite meals, from long ago when I was first introduced to it when traveling with my grandparents. It is such a simple preparation and yet sounds so exoctic and is truly delicious. The nutty butter with the hint of lemon and almonds turns a simple fillet of fish into a gourmet delight!It works well with just about any white fleshed fish. Dover sole, flounder, catfish, grouper to name a few. The recipe that follows is for 2 portions a 6 - 8 ounce fillet each, if serving more simply multiply the ingredients.
This recipe contains fish (flounder), butter, lemons, parsley, almonds
- 1 or 2 fillets of fish per person depending on size, 6- 8 ounces
- 6 tbsp. butter
- 2 - 3 tbsp. lemon juice
- 4 tbsp. chopped curly parsley
- 1/4 cup(s) or more of toasted almonds
- 1. In a small fry pan on medium heat toast the almonds until they begin to brown lightly. Once they begin to brown remove from heat and pour into a bowl to cool.
- 2. In a fry pan place the butter and on medium heat lightly brown the butter. When the butter solids begin to brown take off heat and add the lemon juice. Set aside until the fish are almost cooked through. Do not allow the butter to burn.
- 3. Broil on high approximately 5 to 6" away from the burner for 5 min (basted both sides with oil on a greased broiler pan). For detailed broiling instructions visit : (https://www.mygourmetconnection.com/how-to-cook/cooking-tips/a-simple-guide-to-broiling-fish.php)
- 4. Or pan fry the fish. (Heat oil in the pan. rinse and dry the fish. Add salt and pepper, add the fish to the hot pan. Cook for 2-3 minutes without moving. Flip (underside should look crispy and light brown) cook another 2-3 minutes. When the fish is done it should flake easily.
- 5. When the fish are about 2 minutes from being done bring the butter up to heat, and when hot add the parsley and allow it to crisp. Once the fish are cooked, plate. Add the almonds to the butter, stir to combine and spoon over the fish and serve.