Broiled Flounder with Herb Mayonnaise
Topping fish with this creamy mayonnaise sauce keeps it moist. Tilapia, sole or even salmon can be substituted for the flounder in this recipe. If a thicker fish is used, broil for 2 additional minutes. If you prefer a milder white fish, try haddock or halibut, which have recently been added to Phase 1 of the diet.
- 1½ pounds flounder filet (4 large slices)
- ¼ teaspoon sea salt
- ½ cup Herb Mayonnaise (page 271)
- 1 teaspoon dry mustard
- 2 tablespoons finely chopped shallots or scallions
- 1 clove garlic, crushed
- ½ teaspoon each freshly chopped oregano, thyme and basil
- Chopped parsley for garnish
- Preheat the oven to Broil.
- Season the filets with the salt.
- Combine the remaining ingredients, except for the parsley, and spread ½ the mixture over the fish. Reserve the remaining sauce for serving.
- Broil the fish for about 10 minutes, until the mixture on top bubbles and is nicely browned, or until the fish is nicely browned and flakes easily with a fork.
- Garnish with chopped parsley and serve immediately with the remaining mayonnaise sauce.
This recipe appears on page 100 of Recipes for Repair.
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