Sunday, September 18, 2005

Broiled Flounder

(This was dinner a la CrankyProf this evening. Oh, yum.)

You will need:

6 tbs (3/4 stick) of REAL butter
2 tsp finely minced fresh parsley
4 tsp fresh lemon juice
1 small to medium-sized flounder (cleaned, but left whole. Yes, eyeball in, too, you wuss.)
Salt and freshly ground pepper

Preheat the broiler and broiling pan for 10 minutes -- the concentrated heat will cook the bottom of the fish, so it will not be necessary to turn the fish over.

Melt the butter in a small saucepan, over low heat.
Turn the heat off, and add the oparsley, lemon juice and 1/8 tsp of salt.
Whisk the living Hell out of it -- the more you whisk, the less likely the sauce will look "curdled."

Remove the broiler pan carefully, and brush some of the butter sauce on it.

Rinse the flounder and pat it dry with paper towels.

Score the thick side of the fish with three or four X-marks, and sprinkle both sides with salt and pepper. (NOTE: some restaurants will use paprika, to disguise the fact that they do a crappy job of broiling the fish. DON'T BE THAT GUY!)

Slap that fish on the broiling pan, and brush about 2 tbs of the butter sauce on him.

Slinde him into the oven and broil the Christ out of him -- about 5 minutes for a small flounder, 6 for a medium-sized one -- making sure that the fish is 3 1/2 to 4 inches from the heat.

Check to see if he's done by poking him with a toothpick; if he flakes easily (like Courtney Love), he's done.

Slap him on a warmed dinner plate and drench him in the rest of the butter sauce.

Garnish with a few lemon wedges.
Do NOT besmirch the fish with tartar sauce!

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