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.
Recipe by Cooking Light December 2008
Gallery
Recipe Summary
Ingredients
Directions
Source
Commander's Palace Restaurant, New Orleans, Louisiana
Nutrition Facts
Per Serving:
258 calories; calories from fat 20%; fat 5.8g; saturated fat 0.8g; mono fat 2.5g; poly fat 1.9g; protein 31.8g; carbohydrates 18.5g; fiber 0.3g; cholesterol 87mg; iron 0.8mg; sodium 250mg; calcium 41mg.