MARINER'S 



MENU 



Flounder Feast 



Recipes Excerpted from Mariner's Menu, by Joyce Taylor 



By Kathleen Angione 



A 



1 x. holiday table in the coastal 

 Carolinas wouldn't be complete without at least 

 one seafood dish. Oysters are always popular 

 fare this time of year, but don't forget about 

 flounder — this versatile fish can be baked, 

 broiled, grilled or steamed and served as a 

 mouthwatering entree or delicious side dish. 



BAKING 



Baked fish can be simple or fancy, notes 

 Joyce Taylor, author of Manner 's Menu: 30 

 Years of Fresh Seafood Ideas. A golden-brown, 

 baked fish is notable for its simplicity. It can 

 also be dressed up with a topping of sauce or 

 vegetables. 



Baked Flounder 



with Creamy Vegetables 



4 11/2 pounds skinless flounder fillets 

 ' 2 tablespoons fresh lemon juice 



Vegetable Topping: 



• 1/4 cup cream cheese, softened 



• 1/3 cup mayonnaise 



• 1/2 cup grated carrots 



• 1/2 cup chopped tomatoes 



• 1/2 cup sliced green onions, including tops 



• 2 tablespoons minced fresh parsley 



• 1/4 teaspoon salt 



• 1/4 teaspoon freshly ground black pepper 



In a small bowl, combine cream cheese, 

 mayonnaise, carrots, tomatoes, green onions, 

 parsley, salt and pepper. Blend well. 



Place fillets in greased baking dish. Brush 

 with lemon juice. Spoon topping over fish, 

 covering completely. 



Bake at 400 F until done, about 15 to 20 

 minutes. Serves 4 to 6. 



BROILING 



Broiling is a simple, quick way to bring 

 out the true flavor and texture of fresh fish, 

 writes Taylor. It's so easy to brush a fillet with 

 melted margarine or butter, sprinkle it lightly 

 with salt and freshly ground pepper, and slide it 

 under the broiler for a few minutes. 



Golden-Brown Flounder Fillets 



• 6 small flounder fillets 



• 4 tablespoons margarine or butter, melted 



• 1 tablespoon grated onion 



• 2 tablespoons fresh lemon juice 



• 1 teaspoon salt 



• 1/4 teaspoon freshly ground black pepper 



• paprika 



o lemon wedges (optional) 



In a small bowl, combine margarine, 

 onion, lemon juice, salt, pepper and paprika. 

 Place fillets on greased broiler rack, skin side 

 down. Baste with margarine mixture. Broil 

 about 4 inches from heat until done, about 8 to 

 10 minutes, basting and sprinkling with paprika 

 after first 5 minutes. Serves 6. 



GRILLING 



With all the advancements and 

 conveniences of the modern world, people still 

 love to cook outdoors over a flame, observes 

 Taylor. No longer just a summertime activity, 

 grilled seafood offers great flavor and requires 

 little prep time. 



Spicy Flounder 



with Garlic Mayonnaise 



• 1 1/2 pounds flounder fillets 



• 1/2 tablespoon freshly ground black pepper 



• 1 12 tablespoon freshly ground white pepper 



• 3/4 teaspoon cayenne pepper 



• 1 tablespoon dried thyme 



• 1 tablespoon dried oregano 



• 1 tablespoon garlic powder 



• 1 tablespoon chili powder 



• 3/4 tablespoon ground cumin 



Garlic Mayonnaise: 



• 11/2 cups mayonnaise 



• 1/2 teaspoon pressed garlic 



• 1/2 tablespoon fresh lemon juice 



• 1/2 tablespoon Dijon mustard 



• 1/4 teaspoon dried tarragon 



In a small bowl, combine mayonnaise, 

 garlic, lemon juice, mustard and tarragon. 

 Refrigerate until ready to use. 



Combine black pepper, white pepper, 

 cayenne, thyme, oregano, garlic powder, onion 

 powder, chili powder and cumin. Pour onto 

 plate. Dredge fillets in mixture. Place in greased, 

 hinged wire grill. 



Grill, skin side down, about 4 inches from 

 coals until one side is done, about 5 to 6 minutes. 

 Turn and repeat on other side until fish flakes 

 easily, about 5 to 6 minutes. Spread Garlic 

 Mayonnaise over cooked fillets. Cut into 

 serving-size pieces. Serves 4 to 6. 



STEAMING 



Steaming offers one of the best preparation 

 methods for accenting the natural tastes of 

 seafood, writes Taylor. The delicate textures 

 and pure flavors are enhanced because the 

 seafood cooks in its own liquid. Lean fish, such 

 as flounder, usually steam better than oily fish, 

 which have stronger flavor. 



Steamed Flounder Fillets with 

 Fresh Parsley and White Wine Sauce 



• 6 medium flounder fillets 



• 1 cup chopped fresh parsley 



• salt 



• freshly ground black pepper 



Prepare White Wine Sauce and set aside. 



28 Coastwatch I Holiday 2006 I www.ncseagrant.org 



