Baked Flounder Filets – 20 Minutes – Quick and Easy – Gluten Free

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Baked Flounder Filets were..

…what we had almost every Friday when I was growing up in a little town in Northern New Jersey called North Arlington. Our mom worked in Newark and she rode buses back and forth to work.

On weeknights she would get home about 5:45 to 6:00, kick off her high heels and throw supper together while my sister, Loretta aka Woogie, and I set the table.

We always had fish on Fridays and flounder was a regular. Some of the fish were seasonal but fresh flounder was always available. This is the Quick and Easy way that our mom got the Friday night Baked Flounder supper on the table.

Mom would turn on the oven and grease a baking sheet for the flounder. Laid the filets out on the sheet “flat side down”. Sprinkled salt, pepper and paprika on them.

Into the oven for about 8-10 Minutes then under the broiler for about 3-4 minutes.

While that was going on she would heat up some kind of canned vegetable and whenever we had fish she would always throw together some mac and cheese. The mac and cheese involved boiling elbow macaroni, straining it, then mixing in chunks of Velveeta cheese until the cheese melted. That was it.

To this day, I still hate canned vegetables and Velveeta cheese.

After supper Woogie would wash and I would dry.

Here is tonight’s  – One Pan – Quick and Easy – Baked Flounder. With some oven baked zucchini “fries” right in the same pan.

Set the oven at 450°F/232°C. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick pan like this one in the pics.

Rinse off the zucchini and cut them up like this….

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It’s pretty hard (most times impossible) to find fresh flounder here in Texas so this is our go to frozen brand.

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Rinse off the flounder filets and pat them dry with paper towels.

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Spread the zucchini out with the pointy side sticking up and the flounder with the “flat side down”. Sprinkle with some salt, pepper and paprika. I couldn’t stop myself from also adding a little grated parmesan cheese.

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Oven for about 8 minutes and then broiler for about 2-3 minutes. Then serve and enjoy your Baked Flounder Filets and zucchini “fries”.

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We had a real nice, chilled, bottle of Chablis with our Baked Flounder Filets. Life is good.

 

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Oven Baked Flounder filets and zucchini "fries".
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
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Instructions
  1. Set the oven at 450°F/232°C. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick pan like this one in the pics. Rinse off the zucchini and cut them up into french fry shapes.
  2. Rinse off the flounder filets and pat them dry with paper towels. Spread the zucchini out with the pointy side sticking up and the flounder with the "flat side down". Sprinkle with some salt, pepper and paprika. And a little grated parmesan cheese if you want to.
  3. Oven for about 8 minutes and then broiler for about 2-3 minutes. Then serve and enjoy your Baked Flounder Filets and zucchini "fries".
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Pistachio Crusted Salmon Filets – 20 Minutes – 3 Ingredients

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Pistachio Crusted Salmon Filets……

…..isn’t as crazy as it sounds. It’s quick and easy and real good.

About fifteen years ago I first ran into it in a restaurant in Manasquan on the Jersey Shore as “Pistachio Crusted Filet of Flounder”.

I saw it on the menu and said “What!”

Our friends, Susan and David, told me that it was great and that I should try it.

So I did and it WAS great!

Here it is done with Salmon.

It’s simple to make and you will enjoy it. It’s definitely easy enough for a busy weeknight.

It also works real good with Tuna steaks, Cod filets or Tilapia,

Get the oven going sat 450°F/232°C.

Now, you could put the pistachios in the food processor or spare yourself the cleanup and just pound them a little bit in a zip loc bag. Use the flat side of a meat mallet or the bottom of a sauce pan.

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Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick baking sheet like you see here.

Pat the salmon filets dry and lay them skin side down in the pan. If your filets have been skinned just look for the flatter side that has a gray stripe running across it and lay out the filets with that side down.

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Spread the mayonnaise only on the top side.

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Generously sprinkle the crushed pistachios all over the mayonnaise and gently pat them down with a spatula or the flat side of a knife. 

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Bake for 8-10 minutes or until the salmon will easily flake when tested with a table fork. Then serve up your Pistachio Crusted Salmon Filets.

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I multi-tasked while the salmon was in the oven and did some “baked” potatoes in the microwave and topped them with a pat of butter and a pinch of dried parsley flakes. And, threw together a salad. 

The whole meal took twenty minutes. Chardonnay goes great with salmon and that’s what we scarfed down, er,,sipped, with our Pistachio Crusted Salmon Filets.

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Oven Baked Salmon filets topped with mayo then crushed pistachios.
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Prep Time 10 minutes
Cook Time 10 Minutes
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Prep Time 10 minutes
Cook Time 10 Minutes
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Instructions
  1. Get the oven going sat 450°F/232°C. Now, you could put the pistachios in the food processor or spare yourself the cleanup and just pound them a little bit in a zip loc bag. Use the flat side of a meat mallet or the bottom of a sauce pan. Line a baking sheet with aluminum foil and spray or wipe it with olive oil. Or, use a non stick baking sheet.
  2. Pat the salmon filets dry and lay them skin side down in the pan. If your filets have been skinned just look for the flatter side that has a gray stripe running across it and lay out the filets with that side down. Spread the mayonnaise only on the top side.
  3. Generously sprinkle the crushed pistachios all over the mayonnaise and gently pat them down with a spatula or the flat side of a knife. Bake for 8-10 minutes or until the salmon will easily flake when tested with a table fork. Then serve up your Pistachio Crusted Salmon Filets.
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Salmon Filets with Lime Juice and Cilantro – 20 minutes – Quick and Easy – Gluten Free

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Salmon Filets with Lime Juice and Cilantro…

……is quick and easy and a real tasty way to put together a real good weeknight  supper.

When we were living in Mexico we learned to use limes instead of lemons and cilantro instead of parsley. Mostly because lemons and parsley were pretty damn hard to find and limes and cilantro were everywhere.

There was always lots of fresh fish available and this was our favorite way to throw it together. 

it’s easy to do and you will like it.

Rinse off and pat dry the cilantro and coarsely chop it up. Put it in a small bowl and squeeze in the lime juice.

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That juice squeezer that you see in the pic, we brought back with us from Mexico. You can get them here in the states and for limes especially they work real well.

Melt the butter in the microwave and add it to the cilantro.

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Put a skillet on the stove at medium high and eyeball enough olive oil to lightly coat the bottom.

Rinse off the salmon filets and pat them dry. Sprinkle with salt and pepper. Some optional additional herbs for the sprinkling are dried dill weed, dried basil, lemon pepper, garlic powder and on and on.

But just salt and pepper work just fine.

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If your salmon filets still have the skin on them put them in the skillet with the skin side up. If they have been skinned put them in with the flatter side, that has a gray stripe, facing up.

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Just about 2-3 minutes a side depending on how thick your Salmon Filets are.

When you can see the white liquid trying to escape from the middle of the  salmon filets  – it means that they are ready.

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Spoon the cilantro mixture on the filets while they are still in the skillet then put them on your serving dish. Then spoon the liquid from the pan on top.

http://amzn.to/2mP10YB

This Salmon Filets dish is a real good one. Enjoy it!!

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Salmon filets pan seared and topped with cilantro, lime juice and butter.
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
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Rating: 5
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Instructions
  1. Rinse off and pat dry the cilantro and coarsely chop it up. Put it in a small bowl and squeeze in the lime juice. Melt the butter in the microwave and add it to the cilantro.
  2. Put a skillet on the stove at medium high and eyeball enough olive oil to lightly coat the bottom. Rinse off the salmon filets and pat them dry. Sprinkle with salt and pepper. If your salmon filets still have the skin on them put them in the skillet with the skin side up. If they have been skinned put them in with the flatter side, that has a gray stripe, facing up.
  3. Just about 2-3 minutes a side depending on how thick your Salmon Filets are. When you can see the white liquid trying to escape from the middle of the salmon filets - it means that they are ready.
  4. Spoon the cilantro mixture on the filets while they are still in the skillet then put them on your serving dish. Then spoon the liquid from the pan on top.
    http://amzn.to/2mP10YB
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Alfredo Sauce with Fettuccine and Shrimp

  Alfredo Sauce with Fettuccine and Shrimp is Easy! 

When it was first done, hundreds of years ago, Fettuccine Alfredo was just pasta with melted butter and parmesan cheese. I had it like that myself a few times growing up in New Jersey and I still make it that way sometimes. Then the world turned and it had to have “Alfredo sauce” included to the extent that it’s now what we all think of when we see or hear of Fettuccine Alfredo.

Ya gotta do it for yourself. It’s so easy and so good. Or, you could buy some ready to go Alfredo sauce in the store on your way home.

Shh,,I won’t tell on you.

Get a pot of water on the stove, set it on high. Add the salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the  around so that won’t stick together and stir it occasionally as it cooks.

While the fettuccine is cooking get a frying pan on at Medium heat and put in half of the butter. Add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side. 

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Put the rest of the butter in and add the heavy cream, salt and black pepper, a pinch of ground nutmeg (optional), a pinch of ground cloves (optional), a pinch of red pepper flakes (optional) and let it simmer.

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When it has reduced just a little mix in the grated parmesan and keep gently stirring as your Alfredo Sauce thickens up. 

Put the fettuccine in the sauce and stir it getting the fettuccine coated with your Alfredo sauce.

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Serve it up!

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With some good pinot grigio or maybe a nice chianti. Chianti wouldn’t be a sacrilege with a shrimp dish, would it?

Also, of course, some of poppop’s,,,,,,er,,,,YOUR homemade bread.

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Alfredo Sauce with Fettuccine and Shrimp.
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Cuisine Italian
Prep Time 10 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Votes: 1
Rating: 5
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Instructions
  1. Get a pot of water on the stove, set it on high. Add the salt. When it starts to boil reduce it to medium high and add the fettuccine. With a pair of tongs get all the fettuccine down into the water. Stir the around so that won't stick together and stir it occasionally as it cooks.
  2. While the fettuccine is cooking get a frying pan on at Medium heat and put in half of the butter. Add the shrimp and cook them just enough to turn them pink, flip them over with a pair of tongs and pink up the other side.
  3. Put the rest of the butter in and add the heavy cream, salt and black pepper, a pinch of ground nutmeg (optional), a pinch of ground cloves (optional), a pinch of red pepper flakes (optional) and let it simmer.
  4. When it has reduced just a little mix in the grated parmesan and keep gently stirring as your Alfredo Sauce thickens up. Put the fettuccine in the sauce and stir it getting the fettuccine coated with your Alfredo sauce. Serve it up!
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