made flounder last night.

2 lbs. flounder fillets
1 cup of mayonnaise
1/2 cup of dijon mustard
1 stick of butter melted
handfull of fresh chives (from garden) chopped.

Melt butter, mix with mayo, mustard and chives. Place fillets on broiler,
brush mixture on fillet. Broil until mixture starts to brown, flip fish and
brush mixture on other side, broil another 2-3 min.

Nummy

-ginny

Michael "Dog3" Lonergan said...

> "Virginia Tadrzynski" >
> :
>
>> made flounder last night.
>>
>> 2 lbs. flounder fillets
>> 1 cup of mayonnaise
>> 1/2 cup of dijon mustard
>> 1 stick of butter melted
>> handfull of fresh chives (from garden) chopped.
>>
>> Melt butter, mix with mayo, mustard and chives. Place fillets on
>> broiler, brush mixture on fillet. Broil until mixture starts to
>> brown, flip fish and brush mixture on other side, broil another 2-3
>> min.
>>
>> Nummy
>>
>> -ginny
>
> Hmmmm... I've never used mayo on flounder. I'll have to try it next
> time I make flounder or maybe tilapia.
>
> Michael


Notice that mayo and butter crap is safe for fish but hell for humans?!?



Andy

"Virginia Tadrzynski" wrote:
> made flounder last night.
>
> 2 lbs. flounder fillets
> 1 cup of mayonnaise
> 1/2 cup of dijon mustard
> 1 stick of butter melted
> handfull of fresh chives (from garden) chopped.
>
> Melt butter, mix with mayo, mustard and chives. *Place fillets on broiler,
> brush mixture on fillet. *Broil until mixture starts to brown, flip fish and
> brush mixture on other side, broil another 2-3 min.

Isn't that a lot of topping for just 2lbs of fish... wouldn't that be
more a recipe for fish flavored fat? And flounder is about the most
delicate flavored fish, definitely can't benefit from all that
mustard. I wouldn't season two pounds of flounder with any more than
s n' p, just two pats of butter, and a pinch of chopped parsley,
chives are even a bit strong for flounder... actually I'd just use a
sprig of parsley as a garnish. Serve with a wedge of fresh lemon.

"Sheldon" > wrote in message
ups.com...
"Virginia Tadrzynski" wrote:
> made flounder last night.
>
> 2 lbs. flounder fillets
> 1 cup of mayonnaise
> 1/2 cup of dijon mustard
> 1 stick of butter melted
> handfull of fresh chives (from garden) chopped.
>
> Melt butter, mix with mayo, mustard and chives. Place fillets on broiler,
> brush mixture on fillet. Broil until mixture starts to brown, flip fish
> and
> brush mixture on other side, broil another 2-3 min.

Isn't that a lot of topping for just 2lbs of fish... wouldn't that be
more a recipe for fish flavored fat? And flounder is about the most
delicate flavored fish, definitely can't benefit from all that
mustard. I wouldn't season two pounds of flounder with any more than
s n' p, just two pats of butter, and a pinch of chopped parsley,
chives are even a bit strong for flounder... actually I'd just use a
sprig of parsley as a garnish. Serve with a wedge of fresh lemon.

Ya gotta do what ya gotta do to get the fish in the non-fish eaters in this
house. Cover it in sauce, feed it to them THEN tell them they ate fish.
-g

Virginia Tadrzynski wrote:
> "Sheldon" > wrote in message
> ups.com...
> "Virginia Tadrzynski" wrote:
>> made flounder last night.
>>
>> 2 lbs. flounder fillets
>> 1 cup of mayonnaise
>> 1/2 cup of dijon mustard
>> 1 stick of butter melted
>> handfull of fresh chives (from garden) chopped.
>>
>> Melt butter, mix with mayo, mustard and chives. Place fillets on broiler,
>> brush mixture on fillet. Broil until mixture starts to brown, flip fish
>> and
>> brush mixture on other side, broil another 2-3 min.
>
> Isn't that a lot of topping for just 2lbs of fish... wouldn't that be
> more a recipe for fish flavored fat? And flounder is about the most
> delicate flavored fish, definitely can't benefit from all that
> mustard. I wouldn't season two pounds of flounder with any more than
> s n' p, just two pats of butter, and a pinch of chopped parsley,
> chives are even a bit strong for flounder... actually I'd just use a
> sprig of parsley as a garnish. Serve with a wedge of fresh lemon.
>
> Ya gotta do what ya gotta do to get the fish in the non-fish eaters in this
> house. Cover it in sauce, feed it to them THEN tell them they ate fish.
> -g
>
>

My husband doesn't like fish very much at all. So, since he's in Sicily
tonight I'm making fish tacos. The kids opted out for mac and cheese
and hot dogs so I can make the fish spicy like I like it. More for me I
say.

I don't know what's with me and the fajitas and tacos lately...I can't
get enough of them...

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once."
- Billy the Werewolf, The Dresden Files

On May 10, 7:34 am, Sheldon > wrote:
> "Virginia Tadrzynski" wrote:
> > made flounder last night.
>
> > 2 lbs. flounder fillets
> > 1 cup of mayonnaise
> > 1/2 cup of dijon mustard
> > 1 stick of butter melted
> > handfull of fresh chives (from garden) chopped.
>
> > Melt butter, mix with mayo, mustard and chives. ?Place fillets on broiler,
> > brush mixture on fillet. ?Broil until mixture starts to brown, flip fish and
> > brush mixture on other side, broil another 2-3 min.
>
> Isn't that a lot of topping for just 2lbs of fish... wouldn't that be
> more a recipe for fish flavored fat? And flounder is about the most
> delicate flavored fish, definitely can't benefit from all that
> mustard. I wouldn't season two pounds of flounder with any more than
> s n' p, just two pats of butter, and a pinch of chopped parsley,
> chives are even a bit strong for flounder... actually I'd just use a
> sprig of parsley as a garnish. Serve with a wedge of fresh lemon.

Covering otherwise decent food with a bunch of jizzy slop is a
r.f.cooking tradition!

--Bryan

ravenlynne said...

> I don't know what's with me and the fajitas and tacos lately...I can't
> get enough of them...


Pregnant???

Andy