Options

Format:
Include:
PRINT
See more
Lacquered Flounder

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.

Cooking Light DECEMBER 2008

  • Yield: 8 servings (serving size: 1 fillet)

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. 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. Preheat oven to 350°.

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. Bake at 350° for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

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
advertisement

Go to full version of

Lacquered Flounder recipe

advertisement