Clam Shack-Style Broiled Fish

Clam Shack-Style Broiled Fish Recipe
Photo: Colin Clark; Styling: Lindsey Lower
This dish would go great with a side of old-school boiled red potatoes. For the salsa variation, serve with rice or tortillas.


Serves 4 (serving size: 1 fillet, about 2 tablespoons sauce, and 1 lemon wedge)
Total time: 18 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 18 Minutes
Total: 18 Minutes

Nutritional Information

Calories 211
Fat 9.6 g
Satfat 3.1 g
Monofat 4.1 g
Polyfat 1.1 g
Protein 22 g
Carbohydrate 4 g
Fiber 0.0 g
Cholesterol 84 mg
Iron 1 mg
Sodium 404 mg
Calcium 42 mg


1 tablespoon olive oil
4 (6-ounce) flounder fillets
1/2 teaspoon paprika
1/2 cup thinly sliced shallots (about 2 shallots)
1 tablespoon butter, melted
2 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon coarsely chopped flat-leaf parsley
4 lemon wedges


Place oven rack in middle of oven. Preheat broiler to high.

Drizzle oil in a roasting pan. Pat fish dry with paper towels; arrange fish in pan. Sprinkle fish evenly with paprika. Sprinkle shallots, butter, and garlic around pan. Pour wine into pan around fish. Broil 10 minutes or until fish flakes easily when tested with a fork, basting frequently. Arrange fish on a platter; sprinkle evenly with salt and pepper. Stir parsley into pan sauce; drizzle over fish. Serve with lemon wedges.

Salsa Flounder: Omit the salt. Use 1/2 teaspoon salt-free Cajun/Creole seasoning in place of paprika. Use 3/4 cup salsa (such as Herdez Salsa Casera) in place of wine. Swap in cilantro for parsley, and serve with lime wedges instead of lemon. SERVES 4 (serving size: 1 fillet, about 2 tablespoons sauce, and 1 lime wedge) CALORIES 201; FAT 9.6g (sat 3g); SODIUM 568mg


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Keith Schroeder,

Cooking Light

May 2014
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