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The Recipe Instructions |
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Ingredients
4 large flounder fillets
1/2 tsp safflower oil, for coating pan
1 red bell pepper
4 tbsp unsalted butter, softened
2 tsp minced shallots
1 tsp lemon juice
1/4 tsp tabasco sauce
Directions
1. Wash fillets and pat dry. Lightly oil a large baking sheet. Preheat
broiler.
2. Cut pepper in half, seed, and place, cut side down, on baking sheet.
Broil until skin blackens (1 to 2 minutes). Place pepper halves in a paper
bag for 1 minute to steam, then rinse and peel off blackened skin. Place in
food processor or blender with butter, shallots, lemon juice, and Tabasco.
Puree until thick spread is formed. Remove from blender, spoon into a small
bowl, and refrigerate.
3. Broil fish on the same baking sheet. Cook 3 minutes per side for
fillets, 5 to 8 minutes per side for steaks. Turn once. Test for doneness
by flaking with a fork.
4. To serve, place a generous spoonful of red pepper butter on top of each
piece of broiled fish.
NOTES : Flame-roasted red bell peppers are pureed and mixed with shallots
and unsalted butter to spread over this tasty entree. You can use a variety
of fish -- from salmon or swordfish steaks to thin fillets such as sole or
flounder. The cooking time will vary according to the thickness of the
fish. Steam fresh asparagus or broccoli to accompany this easy entree.
Recipe by: the California Culinary Academy
Servings: 4
Diet Broiled Flounder With Red Bell-Pepper Butter Recipe brought to you by Diet Recipes To-Go
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