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Name: Broiled Flounder with Red Bell-Pepper Butter
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 tb Unsalted butter softened; 2 ts Shallots minced; 1/4 ts Tabasco sauce; 1 Red bell pepper; 1/2 ts Safflower oil for coating; 4 lg Flounder fillets; 1 ts Lemon juice

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INGREDIENTS

4 tb Unsalted butter ; softened
2 ts Shallots ; minced
1/4 ts Tabasco sauce
1 Red bell pepper
1/2 ts Safflower oil ; for coating
4 lg Flounder fillets
1 ts Lemon juice

INSTRUCTIONS

1. Wash fillets and pat dry. Lightly oil a large baking sheet. Preheat broiler. 2. Cut pepper in half, seed, and place, cut side down, on baking sheet. Broil until skin blackens (1 to 2 minutes). Place pepper halves in a paper bag for 1 minute to steam, then rinse and peel off blackened skin. Place in food processor or blender with butter, shallots, lemon juice, and Tabasco. Puree until thick spread is formed. Remove from blender, spoon into a small bowl, and refrigerate. 3. Broil fish on the same baking sheet. Cook 3 minutes per side for fillets, 5 to 8 minutes per side for steaks. Turn once. Test for doneness by flaking with a fork. 4. To serve, place a generous spoonful of red pepper butter on top of each piece of broiled fish. NOTES : Flame-roasted red bell peppers are pureed and mixed with shallots and unsalted butter to spread over this tasty entree. You can use a variety of fish -- from salmon or swordfish steaks to thin fillets such as sole or flounder. The cooking time will vary according to the thickness of the fish Steam fresh asparagus or broccoli to accompany this easy entree. Posted to CHILE-HEADS DIGEST by Chet Bacon on Sep 04, 1999,

NOTES

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Broiled Flounder with Red Bell-Pepper Butter

4 tb Unsalted butter softened
2 ts Shallots minced
1/4 ts Tabasco sauce
1 Red bell pepper
1/2 ts Safflower oil for coating
4 lg Flounder fillets
1 ts Lemon juice

1. Wash fillets and pat dry. Lightly oil a large baking sheet. Preheat  broiler.    2. Cut pepper in half, seed, and place, cut side down, on baking  sheet. Broil until skin blackens (1 to 2 minutes). Place pepper  halves in a paper bag for 1 minute to steam, then rinse and peel off  blackened skin. Place in food processor or blender with butter,  shallots, lemon juice, and Tabasco. Puree until thick spread is  formed. Remove from blender, spoon into a small bowl, and refrigerate.    3. Broil fish on the same baking sheet. Cook 3 minutes per side for  fillets, 5 to 8 minutes per side for steaks. Turn once. Test for  doneness by flaking with a fork.    4. To serve, place a generous spoonful of red pepper butter on top of  each piece of broiled fish.    NOTES : Flame-roasted red bell peppers are pureed and mixed with  shallots and unsalted butter to spread over this tasty entree. You  can use a variety of fish -- from salmon or swordfish steaks to thin  fillets such as sole or flounder. The cooking time will vary  according to the thickness of the fish    Steam fresh asparagus or broccoli to accompany this easy entree.    Posted to CHILE-HEADS DIGEST by Chet Bacon <chet@chetbacon.com> on  Sep 04, 1999,

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Nutrition

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Serving Size: 1 Serving (1138g)
Recipe Makes: 1

Calories: 3106
Calories from Fat: 2581 (83%)

Amt Per Serving		% DV

	Total Fat 286.8g	382 %
	Saturated Fat 177.1g	885 %
	Monounsaturated Fat 73.5g
	Polyunsanturated Fat 14.3g
Cholesterol 1045.7mg		322 %
Sodium 573.9mg		20 %
Potassium 2744.1mg		72 %
Total Carbohydrate 10.5g		3 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 8g
Protein 127.3g		182 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3106

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