Broiled Flounder

from the kitchen of Chef Paul Prudhomme

Makes 4 servings

Flounder is not only popular but versatile, for although it appears on local menus most often stuffed, we thought you'd like to try broiling. In our version the fish is actually cooked in a liquid, a little like poaching, but it's a method that keeps it
ingredients
water
2 tablespoons unsalted butter
2 tablespoons freshly squeezed lemon juice
1 tablespoon, plus 1/2 teaspoons Chef Paul Prudhomme’s Seafood Magic®
4 (4 to 5 ounces each) flounder fillets, 1/2 inch thick
how to prepare

Have the top rack of the broiler about 5 inches from the heat source and preheat the broiler. Add enough water to a 9 x 12 x 2-inch baking pan to measure 1/4 inch deep. Add the butter or margarine, lemon juice, and 1 1/2 teaspoons of the Seafood Magic.  Place the pan under the broiler for 5 minutes to heat the liquid. Meanwhile, evenly sprinkle one side of each fillet with 1/2 teaspoon Seafood Magic.  Lay the fillets, seasoned side up, in the pan and broil until lightly browned on top, 5 minutes if your fillets are exactly 1/2 inch thick.  Remove with a slotted spatula, draining off all excess liquid, and serve immediately. 

Note: You can use this recipe with other kinds of fish, such as trout, sole, bass, red snapper, redfish, tilefish, drum or walleye. 

Note: You can substitute white wine for the lemon juice for a different taste.