Lena Kovadlo is a writer for various content-sharing websites. She's an author of 12 books and helps other authors publish theirs.
Delicious Flounder Fillets in Teriyaki Sauce
When it's time for lunch or dinner and you are tired of eating chicken, pork, or other meat, why not have some fish fillets instead? If prepared right, they will be a mouthwatering treat that you will surely love, either by itself or with a side dish.
There are many fish fillets to choose from. One that I love the most is flounder fillets. I buy them fresh and prepare them with teriyaki. They are soft, melt in my mouth when I eat them and take little time to make.
It is a real treat for me to both cook and eat the flounder. And I don't have to go to a high-end restaurant to enjoy this delicious meal. Sometimes I eat the fish by itself, and sometimes I pair it with one of my favorite side dishes. Either way, I always enjoy my flounder and look forward to making it again. I hope you enjoy making my recipe and eating it, too.
- flounder fillets
- 2–3 tablespoons teriyaki sauce, to taste
- 1 bunch leeks
- sea salt, to taste
- Canola oil or other cooking oil
- dried basil, to taste
- Take the flounder fillets out of the packaging, rinse under running water and pat them dry with a paper towel. Then place on a cutting board and add sea salt to both sides but not too much of it. Pour Teriyaki sauce into a little bowl and with a basting brush baste both sides of the fish fillets and leave for a few minutes.
- Heat a skillet with canola oil on medium heat. Once the skillet is heated place the flounder fillets and cook them for three minutes on each side, adding oil if needed. When the fish is done remove it onto a large platter.
- Take a bunch of leek and cut it into circles. Then using a colander thoroughly wash it under running water, making sure that all the dirt, sand etc. is gone. Add canola oil to the skillet and place the sliced leek inside. Fry it for about eight minutes, turning it over with a spatula and adding oil if needed.
- When the leek is done cooking place it on top of the flounder fillets and sprinkle with dried basil. You can use dried parsley (or other herbs) instead if you prefer.
Alternatives to Flounder
If you don't have flounder fillets you can use other fillets as well, preparing them in the same way. They will come out tasting delicious and will melt in your mouth with every bite. Keep in mind that you may need to cook them for a slightly longer time than the flounder ones, especially if it's salmon fillets.
What to Serve With Flounder
There many ways to enjoy this dish. You can, of course, eat it by itself, but you can also add a side dish to go along with the fish. You have a number of choices here.
There are potatoes (prepared any way). There's rice, quinoa, or a pasta of your choice. All these will go great with fish. But another side dish that complements the flounder is Bulgur (Turkish grain) with portobello mushrooms. The flounder along with the Bulgur and Portobello mushrooms will satisfy your taste buds and make you feel like you are in a high-end restaurant—when you are actually in the comfort of your own home not spending a fortune to enjoy a high-class meal.
I prepared these two dishes the other day and ate them together. They were mouthwatering and tasted so much better than a meal someone at work was eating that was ordered from a restaurant. Goes to show that sometimes making a meal yourself will taste and look much better, not to mention that it will save you money as well. All you need is the desire and time to cook instead of settling for takeout.
© 2012 Lena Kovadlo
Lena Kovadlo (author) from Staten Island, NY on June 05, 2012:
kerlynb - no filleting skills required. All you have to do is go to a store and get flounder fillets (hopefully those that are fresh and not in the freezer).
kerlynb from Philippines, Southeast Asia, Earth ^_^ on June 05, 2012:
This is a quick and easy recipe. Quite useful! I like teriyaki sauce but I still need to work on my filleting skills. Will give this helpful recipe a try. Voting it up and useful!
Emer420 on June 05, 2012:
Oh man. Now I'm hungry. Awesome hub. :)