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Flounder Fillets a la Moutarde Recipe

Prep Time15 minutes
Cook Time3 minutes
Total Time18 minutes
Course: Main Course
Cuisine: American, French
Servings: 4 people

Ingredients

  • 8 small skinless, boneless flounder fillets, about 1ΒΌ pounds
  • salt & pepper to taste
  • 1 tablespoon peanut oil vegetable or corn oil
  • 2 tablespoons mayonnaise preferably homemade
  • 1 tablespoon imported mustard such as Dijon or Dusseldorf
  • 2 teaspoons parsley finely chopped
  • 4 lemon wedges

Instructions

  • Start by taking the fish out of the refrigerator while you prep the ingredients and preheat the broiler.
  • Before preheating the broiler, be sure to get the top oven rack into a position so the fish is about 3 to 4 inches from the broiler heat source. You don't want to be messing with the rack after it gets hot.
  • In a medium sized bowl, mix the mayonnaise and mustard and stir in the parsley.
  • Place the flounder fillets onto a baking sheet. I sprayed my baking sheet with a little oil first to prevent sticking.
  • Brush the mayo/mustard mix evenly over the fillet(s) and place the pan under the broiler about 3 to 4 inches from the heat source.
  • The recipe says to "broil for about 1 minute or until golden brown on top and the fish is just cooked through." Now maybe Craig Claiborne's flounder fillets were thinner than mine, but I found it took 2 to 3 minutes for them to be cooked through so keep a close watch on them when cooking.
  • Serve with potatoes or rice, a favorite vegetable and don't forget to add the lemon wedges.