Presto Pesto Flounder (13 Oct 98)
2 flounder fillets (skinned) |
several fresh basil leaves |
fresh basil pesto |
fresh juice from ¼ lemon |
¼ onion |
S & P to taste |
1 plum tomato |
Parmesan cheese |
1 stalk celery |
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Preparation:
*Place aluminum foil on broiler and coat with a thin film of olive oil and place flounder fillets on oiled foil.
*Spread pesto on each fillet. [I make it each Summer with garlic, my garden fresh sweet basil, olive oil and pine nuts (pignoli)]
*In a blender or food processor, chop tomato, celery, onion and basil with lemon juice and spread over the flounder.
*Add S&P to taste or diet.
*Sprinkle a little Parmesan cheese on the top and bake at 375 degrees until flounder is flaky and still moist.
Flounder with Garlic Mustard Sauce (26 Oct 98)
2 T olive oil |
fresh juice from ½ lemon |
2 T butter |
2-T Dijon mustard |
4 garlic cloves, chopped |
½ t thyme (fresh if available) |
½ lb shrimp, shelled, deveined and butterflied |
salt & pepper |
4 flounder fillets, skinned |
¼ C Parmesan cheese |
½ C white wine |
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Preparation:
_ Place flounder fillets on oiled foiled broiler pan.
_ Cover each fillet from head to toe with butterflied shrimp.
_ In a skillet, heat olive oil and butter and lightly brown garlic.
_ Add wine, juice of the lemon, thyme, S&P heat to boiling, and stir in mustard.
_ Reduce liquid to about one half until thickened.
_ Pour over fish fillets and shrimp.
_ Sprinkle Parmesan cheese and bake at 375 degrees until flounder is flaky but not dry.
Dr. Bogus’ Feted Feta Trout
Ingredients:
1-4oz.-container smooth feta cheese
2-cloves of garlic (pressed thru garlic press)
6-slices of sun dried tomatoes, soaked to softness and chopped
2-T Olive oil
½-bag fresh baby spinach leaves (4 to 5 ounces)
1-T butter
4-trout fillets (skinned)
salt and pepper
Preparation:
- With a fork, blend together the feta, garlic, dried tomatoes, S&P and enough olive oil to make a smooth paste (this is an excellent hors d’oeuvres with crackers or thin crispy bread slices).
- Sauté spinach in butter briefly to just wilting.
- Add feta cheese mixture to the spinach in the sauté pan, and loosely mix.
- Place the trout on a lightly oiled sheet of aluminum foil.
- Spread the spinach/feta mixture evenly over the filets salt and pepper to taste.
- Bake in a hot oven (375°-400°) for no more than 10 to 15-minutes, until the trout just starts to flake.
If you don’t want to use the one with spinach here is another p/c one.
Dr. Bogus’ Greek-Style Trout in Foil with Olives and Feta Cheese
4 trout fillets (skinned) |
2 t-Fresh lemon or lime juice |
1/4-Cup Olive Oil |
½ t-Fresh cracked pepper |
4-oz. Feta cheese (crumpled) |
Dried Thyme |
1-Cup pitted black olives (sliced) |
Fresh parsley |
Preparation:
- Preheat oven to 425-degrees.
- Place each fish fillet in the center of a 12″ x 15″ aluminum foil sheet
- Drizzle 1 tablespoon of olive oil over each fillet.
- Crumple equal amounts of cheese over each fillet, scatter olives and a small amount of lemon or lime juice. Season with salt and pepper, thyme and some fresh parsley.
- ¨Fold the foil over the fish and crimp edges to tightly seal. Place on a baking sheet and bake for 10-15 min, until fish is opaque throughout. Don’t overcook.