For the lemon sauce: 3 large lemons 1/4 cup sugar 1/4 cup water
For the flounder: 4 6-ounce flounder fillets 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons olive oil
For the lemon sauce: Bring the sugar and water to a boil. Remove from the heat and cool. Juice the lemons and strain. Add half of the sugar syrup to the lemon juice. Add more sugar syrup until a pleasant balance of sweetness and tartness is reached. Cool to room temperature.
For the flounder: Season the flounder fillets with salt and pepper, then drizzle with olive oil. Place a sauté pan large enough to accommodate all the fillets over medium-high heat. Add the flounder and lower the heat to medium. Cook until well-browned on one side, about 3 minutes. Turn the fillets over and cook 1 more minute. Serve the flounder topped with the lemon sauce.
Nutrition Facts Serving Size 1 fillet with 2 tablespoons of sauce Amount Per Serving Calories 260 Total Fat 7 g Saturated Fat 1 g Protein 32 g Total Carbohydrate 16 g Dietary Fiber 1 g Sodium 495 mg Percent Calories from Fat 25% Percent Calories from Protein 50% Percent Calories from Carbohydrate 25%
julieann: A long while back you posted a recipe for Easy Sauce by Reg and Jack Absalom, I just wanted to say thank you so much, and to mention that it is pretty good for making tomato relish. I am an Aussie living in the USA. No easy access to Ezy Sauce.JulieAnn
Sept 19, 2015 1:25:44 GMT 10
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Sept 19, 2015 1:49:49 GMT 10
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