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Pan Fried Plaice with Chilies Recipe.
The American Plaice and Flounder have sweet, delicate white flesh that chefs and consumers everywhere enjoy: low fat, fine-textured meat and delicate mild flavor. The combined nutrient strengths of flounder make it an outstanding food for helping stabilize blood sugar, may protect against ischemic stroke, may reduce risk of heart arrhythmia, preventing cholesterol from clogging arteries, may protect against leukemia, multiple myeloma, lymphoma and kidney cancer.
Flounder, 1 fillet (4.5 oz. / 127g) provides Calories: 148, Protein: 30.7g, Carbohydrate: 0.0g, Total Fat: 1.9g, Fiber: 0.0g, Selenium: 74mcg, Vitamin B12: 3.2mcg, Potassium: 437mg, Vitamin B6: 0.30mg. 0.657 grams of omega-3 fatty acids, derived from Eicosapentaenoic Acid: 0.309g, Docosahexaenoic Acid: 0.328g, and Alpha Lipoic Acid: 0.020g is improving the ratio of good cholesterol to bad cholesterol.
Pan Fried Plaice Recipe - easy recipe how to pan fry plaice fillets with mild green chilies, olive oil and paprika.
Ingredients:
- 4 Plaice fillets (about 6 oz each), skinned
- 5 oz mild green chillies
- 6 tbsp olive oil
- 1 tsp paprika
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Serves/Makes: 4
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How to cook Pan Fried Plaice with Chilies:
- Place the pieces of plaice fillets in salt water and let it soak for 10 minutes.
- Rinse well under cold running water, drain it well.
- Reserve one of the chilies. Halve and deseed the remaining ones.
- Heat 1 tablespoon olive oil in a pan over a high heat.
- Add the chilies and paprika. Fry briefly, then reduce the heat and cook for 10 minutes or more, until soft.
- Heat 5 tablespoons olive oil in a large frying pan and fry the plaice fillets for 5-8 minutes, turning once.
- Pile the chilies onto plates, top with the fried plaice fillets, slice the remaining chili and scatter over the top.
Notes:
This Pan Fried Plaice with Chilies is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Pan Fried Plaice with Chilies serves/makes: 4
Main Ingredient: Plaice or
Flounder
Preparation Method: Pan Fried/Sauteed
How to fillet flounder:
Insert the blade of a sharp knife on one side behind the head and cut in an arc down to the bone. Then achieve the flesh along the sides and across the tail. Insert the knife behind the head and slip the knife down rib cage, cutting the fillet away from the ribs. To skin the fillet, place it skin-side down on a board and starting from the tail, slide a sharp knife between the skin and the flesh.
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