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Old 01-25-2005, 09:18 AM   #1
PolishedTopaz
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Herbs for flounder
Hi all....

I am going to be making flounder in pappioette[sp] what herbs would you suggest to punch up the flavor?
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Old 01-25-2005, 01:16 PM   #2
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I always love the classic parley, lemon zest and garlic mixture. I know there is a name for it, but I can never remember it.

Cilantro would be nice too. How about dill?
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Old 01-25-2005, 05:44 PM   #3
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Thanks GB.....I decided on thyme, lemon, shallots, garlic and a wee splash of chenon blanc. I will let you know how it turned out. Menu is finished with rice pilaf and aspergras. YUMMMMMM. BTW first time for the flounder this way.
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Old 01-25-2005, 07:36 PM   #4
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That sounds delicious. I'll bet there are no leftovers!
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Old 01-25-2005, 07:42 PM   #5
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Papillote's fun! Sounds delicious! I would have gone with the 'classic', too! Flounder's so delicate, I don't like much on it at all.
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Old 01-25-2005, 11:11 PM   #6
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Quote:
Originally Posted by GB
I always love the classic parley, lemon zest and garlic mixture. I know there is a name for it, but I can never remember it.

Cilantro would be nice too. How about dill?
I think that's called Gremolata.
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Old 01-26-2005, 07:04 AM   #7
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Would you all belive that DH wouldn't eat it!!!! He had some bones in his filet and ate 10 bites [2 of the fish] went and made a sammich instead. And he wonders why the coffee tasted "skunky" this AM. :twisted: LOL who says there are no paybacks! Mine was fine, tasted great and was worth the effort put forth.
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Old 01-26-2005, 09:25 AM   #8
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He missed out big time. Well at least there was more for you :)

And Allen, yes that is what I was thinking of. Thanks!
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Old 01-29-2005, 10:47 AM   #9
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fry it in garlic and canola oil. coated fish with beated egg then corn starch, bread crums, minced ginger. serve with chppoed up cilantro
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