Savoring Kentucky

It's good all over.

See our latest posts at News.

Enjoy weekly Hot Water Cornbread podcasts and recipes.

Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

Fabulous Flounder, 2003 recipe from post-gazette.com (Pittsburgh, PA)

Fabulous Flounder, 2003 recipe from post-gazette.com (Pittsburgh, PA)

Carolyn Eastman of Eastman's Seafood in Hamption, New Hampshire, gave me a printed version of this recipe when I bought super-fresh flounder fillets she and her husband Eddie had caught near the Hampton Seacoast Growers Market. I was busy savoring New England when this happened, of course - while on our annual family vacation in nearby Salisbury Beach, Massachusetts. I brought the flounder straight back to our Beloved Upper Garrett in and cooked it with a single modification -- rice-based pecan Nut Thin crumbs instead of bread crumbs.

Here is the original recipe: http://www.post-gazette.com/food/20030501count0501fnp1.asp

Here is how I prepared it, with delicious results. I appreciate Carolyn's sharing this good, simple recipe -- part of her mission of educating people about the beauties and wonders of local New England seafood.

The Recipe

1 to 1.5 pounds flounder (1.1 pounds was just enough for three adults in my house) 4 tablespoons butter, melt- ed 2 to 3 finely sliced green onions tops; save the stronger tasting white parts for other uses 1/3 to 1/2 cup bread crumbs or finely ground cracker crumbs (ground pecan Nut Thins worked beautifully) Salt and pepper Juice of 1/2 lemon Paprika (I used wonderful Blue Moon hand-made sweet paprika, which came on vacation with us from Kentucky)

The Process

  1. Preheat broiler.
  2. Dip fish in butter and place on a foil-lined baking pan.
  3. Sprinkle with sliced green onions, salt, pepper, lemon juice and bread or cracker crumbs.
  4. Top with a dusting of paprika.
  5. Broil until done, 8 to 12 minutes depending on thickness.

The original recipe notes: Our fish looked delicate so we preheated the oven to 375 degrees and baked the fish for 10 minutes.

ยฉ Copyright Savoring Kentucky 2015-2020

These are Savoring Kentucky's fantastic, essential sponsors, whom we thank every day for supporting Kentucky's growing local food economy in thousands of skilled, smart ways:

ย 

Follow Savoring Kentucky on Bloglovin