BROILED MUSTARD-CRUSTED FLOUNDER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat broiler, with rack in top position. Combine yogurt, mustard, capers, and 1 teaspoon oil. Season with salt and pepper.
- Pat fillets dry with paper towels. Coat one side of fillets with 1 teaspoon oil and arrange, oil side down, on sheet. Spread yogurt mixture on fillets. Broil until fish is opaque throughout and yogurt mixture is bubbling and browned in spots, about 5 minutes. Toss greens with remaining 2 teaspoons oil, season with salt and pepper. Serve fillets with greens and lemon wedges.
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Bathsheba Igbum
[email protected]I'm always looking for new ways to cook fish, and this recipe definitely fit the bill. The mustard crust was a unique and flavorful addition to the flounder.
Sm Yasin
[email protected]This recipe is a great way to use up leftover flounder. I had some leftover from a previous meal, and this recipe was the perfect way to use it up.
Xawiiwo Maxamed
[email protected]I'm not a huge fan of fish, but I really enjoyed this recipe. The mustard crust was flavorful and helped to mask the fishy taste.
Caryssa Holzmiller
[email protected]This recipe was a bit more work than I expected, but it was definitely worth it. The flounder was cooked to perfection, and the mustard crust was to die for.
Carl Roan
[email protected]I love the combination of flavors in this recipe. The mustard crust is tangy and savory, and it pairs perfectly with the delicate flavor of the flounder.
Its Rahul
[email protected]This was my first time cooking flounder, and I was really impressed with how easy it was. The recipe was straightforward, and the fish turned out great.
His Holiness TV
[email protected]I made this recipe for a dinner party, and it was a huge success! Everyone loved the fish, and they all asked for the recipe. I'm so glad I found this one.
LadyRosy
[email protected]This recipe is a keeper! The flounder was delicious, and the mustard crust was the perfect complement. I will definitely be making this again.
Nada Ali
[email protected]I've made this recipe several times now, and it's always a winner. The mustard crust is so easy to make, and it always comes out perfectly. The fish is always cooked through but still moist.
Balram kumar Mahato
[email protected]This recipe was an absolute delight! The flounder was cooked perfectly, with a beautifully browned crust and a moist, flaky interior. The mustard sauce was tangy and flavorful, adding a wonderful depth of flavor to the fish. I served it with roasted