Lacquered Flounder

Cane vinegar is made from sugar cane syrup. Look for Steen's vinegar, made in Louisiana, or substitute Champagne vinegar. Turbinado sugar gives the glaze a golden color and imparts a hint of molasses to the flavor. Substitute granulated sugar, if necessary. Pan-sear satsuma halves for an elegant garnish; for more ways to use satsumas, see our In Season column.

Yield: 8 servings (serving size: 1 fillet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 20%
  • Fat: 5.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.9g
  • Protein: 31.8g
  • Carbohydrate: 18.5g
  • Fiber: 0.3g
  • Cholesterol: 87mg
  • Iron: 0.8mg
  • Sodium: 250mg
  • Calcium: 41mg

Ingredients

  • 1 dried cascabel chile
  • 4 cups fresh satsuma orange or tangerine juice (about 16 satsumas)
  • 1/4 cup turbinado sugar
  • 1/2 teaspoon cane vinegar
  • 8 (6-ounce) flounder fillets, skinned
  • 1 1/2 teaspoons Creole seasoning
  • 2 tablespoons canola oil, divided

Preparation

  1. 1. Pierce chile with a knife. Combine chile, juice, sugar, and vinegar in a Dutch oven; bring to a boil over medium-high heat. Cook until reduced to 1 cup (about 20 minutes), stirring occasionally. Reduce heat, and simmer until reduced to 3/4 cup (about 10 minutes), stirring occasionally. Discard chile.
  2. 2. Preheat oven to 350°.
  3. 3. Sprinkle both sides of fish with Creole seasoning. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 4 fillets to pan; sauté 2 minutes on each side or until browned. Place fish on a baking sheet; spread about 1 tablespoon juice mixture over each fillet. Repeat procedure with remaining oil, fish, and juice mixture.
  4. 4. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
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