| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | yogurt plain |
| 1 1/2 Teelöffel | thyme fresh, chopped |
| | salt |
| | black pepper freshly ground |
| 12 x ca. 30 g | Flounder fillets; skin removed |
| 1/4 Tasse | cornmeal |
| | Bayou Blast - {Emeril's Creole Seasoning}; see * Note |
| | Smoked Oyster-Artichoke Relish; see * Note |
| | Oil; for pan frying |
| | parsley chopped |
|
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Smoked Oyster-Artichoke Relish" recipes which are included in this collection.
Combine the yogurt, thyme, and salt and pepper. Spread the yogurt mixture on both sides of the flounder fillets. Season the cornmeal with Bayou Blast. Dredge the flounder in the cornmeal. Heat 1/4 cup of oil in a skillet. Place the crusted flounder into the hot oil. Cook for 3 minutes on each side. Drain the fish on a paper towel. Serve the flounder on a plate, topped with the Smoked Oyster-Artichoke Relish. Garnish with parsley. This recipe yields 2 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
|
|
Anmerkungen zum Rezept:
keine |
