When I was younger and my grandparents used to live in the Florida keys grandpa would go fishing everyday or pretty much everyday. We ate fish all the time and my grand mother would have to find more and more creative ways of preparing and serving it or else I would complain. Here are one of the recipes that my grandma cooked up which I really loved, so much so that I had to get the recipe so I could prepare it for myself as well as my family. This is one of the many recipes that I got from Grandma who was a great cook. If you love the flavour of flounder and parmesan then you will definitely come to love this recipe. But you don’t have to use it as is, you can change some of the proportions to get the ideal taste that is suitable for you. Like my Grandma you can experiment in the kitchen to find recipes that you and your family will love and keep in the family for years to come. Now to the Flavorful flounder as I call it.
- Half a cup of grated parmesan cheese
- Two lbs of sole fillets or you can have flounder if you choose
- Quarter cup of melted butter
- Two tablespoons of lemon juice
- Three tablespoons of chopped green onions
- Quarter teaspoon of salt
- Three tablespoons of mayonnaise
Get a piece of heavy duty foil paper about 14 in x 14 in in size and coat it with non stick cooking spray. Put the fillets on the foil paper and brush them with the lemon juice on both sides. Crimp the foil paper so that you will form some edges so that the juices wont seep out but don’t cover the entire fish in the foil. Now place the foil paper flat out on the grill but just make sure it isn’t sealed. Cover your grill or if it has no cover use a large aluminium pan to cover the fish. Now grill it while it is covered on medium to hot heat for about 4 minutes. Add the parmesan cheese, the butter, the onions, the mayonnaise and the salt and brush over the fillets. Then you will need to grill it for about 3 or 4 minutes or until the fish flakes easily with a fork, this way you know your fish is properly cooked. This should give you about 4-6 servings.
Source by Susan Townsend