Rating: 4 stars
19 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 5
  • 5 star values: 10

Served over brown rice with snow peas and shiitake mushrooms, Asian-inspired Hoisin Flounder is a superfast dinner solution for your busy weeknights.

Ivy Manning
Recipe by Cooking Light March 2013

Gallery

Brian Woodcock; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare rice according to package.

    Advertisement
  • Combine hoisin and next 5 ingredients in a bowl. Reserve 4 teaspoons.

  • Heat a nonstick skillet over medium-high heat. Add 1 tablespoon canola oil. Sprinkle fillets with salt. Add two fillets to pan; cook 4 minutes. Turn; brush each with 1 teaspoon hoisin mixture. Cook 2 minutes. Remove fish from pan. Repeat with 1 tablespoon canola oil, 2 fillets, and 2 teaspoons hoisin mixture.

  • Heat a skillet over high heat. Add 1 tablespoon canola oil. Add peas and onions; sauté 1 minute. Add mushrooms; sauté 2 minutes. Place 1/2 cup rice onto each of 4 plates. Top each with 1 fillet and 1/2 cup vegetables; drizzle with 1 teaspoon hoisin mixture.

Advertisement
Advertisement