Lacquered Flounder

  1. Pierce chile with a knife. Combine chile, juice, sugar, and vinegar in a Dutch oven; bring to a boil over medium-high heat. Cook until reduced to 1 cup (about 20 minutes), stirring occasionally. Reduce heat, and simmer until reduced to 3/4 cup (about 10 minutes), stirring occasionally. Discard chile.
  2. Preheat oven to 350u0b0.
  3. Sprinkle both sides of fish with Creole seasoning. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 4 fillets to pan; saute 2 minutes on each side or until browned. Place fish on a baking sheet; spread about 1 tablespoon juice mixture over each fillet. Repeat procedure with remaining oil, fish, and juice mixture.
  4. Bake at 350u0b0 for 5 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

chile, fresh satsuma orange, turbinado sugar, cane vinegar, flounder, creole seasoning, canola oil

Taken from www.myrecipes.com/recipe/lacquered-flounder (may not work)

Another recipe

Switch theme