Flounder in Shisho and Lemon. Another classic bistro-type dish, traditionally done with skate wings. Thanks to my cousin Marc for supplying both the fluke and the pro camera work! Flounder is a lean, healthy source of protein that is simple to cook.
Flounder is always a good choice for weight watchers.
It's low in fat and mild enough to please even those who aren't overly fond of fish.
Place the broccoli in a medium bowl and mix in the lemon peel and lemon juice. ⬇ Download a flounder - stock images and pictures in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock photos and images.
You can have Flounder in Shisho and Lemon using 6 ingredients and 4 steps. Here is how you cook that.
Ingredients of Flounder in Shisho and Lemon
- You need 1 block of Sashimi grade flounder.
- Prepare 1/2 of Lemon juice.
- Prepare 1/2 of knob Ginger.
- You need 6 of Shiso leaves.
- It's 1 of Red chili pepper.
- You need 1 of Rock salt.
Seriously, I'm not sure how these flounder fillets made it into my freezer. Maybe my hubby mistakes them for tilapia on one of the many foods runs I send him on. Oh well, they came in handy last night when I needed a quick dinner. Part of the Whirlpool Corp. family of brands.
Flounder in Shisho and Lemon step by step
- Slice the flounder diagonally into bite-sized pieces. Squeeze out the lemon juice. Grate the ginger..
- Mince or finely chop the shiso. Remove the seeds from the chili pepper and mince (this is easy using kitchen scissors)..
- Combine Steps 1 and 2 in a bowl together, add the rock salt and mix together well. Chill in the refrigerator for 2 hours. Flavor with salt (if necessary) before serving..
- It's even better if you mix it while chilling. The acidity of the lemon will turn the outside of the sashimi white..
Cook the flounder at a low temperature so it doesn't dry out. Flounder is a mild white fish with a delicately sweet flavor and flakey texture. It's flavor is more pronounced with a squeeze of lemon or lime, or in this case, both. Stir in the lemon juice and zest and the capers. Pour sauce over fish and top with sliced almonds.
