Red Lobster's Country Fried Flounder Recipe
Ingredients:
2 pounds fresh flounder fillets
1 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
Cooking Directions:
Skin fillets.
Cut fillets into serving size portions.
Combine cornmeal with seasonings.
Roll fish in cornmeal mixture.
Place flounder in an iron skillet which has been preheated with about 1/8 inch of oil.
Brown on one side 2 to 3 minutes.
Carefully turn and cook on the other side an additional 3 minutes, until fish flakes easily with a fork.
Serve with tartar sauce and coleslaw.
This recipe yields 4 to 6 servings.
Red Lobster's Cool Vegetable Salsa For Grilled Grouper Recipe
Red Lobster's Cool Vegetable Salsa For Grilled Grouper Recipe
Serving Size: 4
Ingredients:
4 boneless grouper fillets - (8 oz ea)
1 tablespoon melted butter
Seasoned salt -- to taste
Freshly-ground black pepper -- to taste
1 cup diced tomatoes - (3/8")
1/2 cup peeled seeded diced cucumber - (3/8")
1 tablespoon freshly-chopped cilantro
1/2 cup diced red bell pepper
1/4 cup diced onion - (3/8")
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons tomato juice or V8
1/2 teaspoon salt
1 dash Jalepeo Tabasco sauce
1/4 teaspoon minced garlic
Cooking Directions:
Place all ingredients for salsa in a mixing bowl and mix well.
Let stand refrigerated for 60 minutes.
Brush the fish with butter and season to taste.
Grill fish 3 to 4 minutes on each side or until cooked through.
Plate fish and serve with a heaping scoop of salsa on top.
This recipe yields 4 servings.
Serving Size: 4
Ingredients:
4 boneless grouper fillets - (8 oz ea)
1 tablespoon melted butter
Seasoned salt -- to taste
Freshly-ground black pepper -- to taste
1 cup diced tomatoes - (3/8"
1/2 cup peeled seeded diced cucumber - (3/8")
1 tablespoon freshly-chopped cilantro
1/2 cup diced red bell pepper
1/4 cup diced onion - (3/8")
2 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons tomato juice or V8
1/2 teaspoon salt
1 dash Jalepeo Tabasco sauce
1/4 teaspoon minced garlic
Cooking Directions:
Place all ingredients for salsa in a mixing bowl and mix well.
Let stand refrigerated for 60 minutes.
Brush the fish with butter and season to taste.
Grill fish 3 to 4 minutes on each side or until cooked through.
Plate fish and serve with a heaping scoop of salsa on top.
This recipe yields 4 servings.
Red Lobster's Cod Fish Grilled In Foil Recipe
Red Lobster's Cod Fish Grilled In Foil Recipe
Serving Size: 4
Ingredients:
1 pound cod fish fillets
2 tablespoons butter
1/4 cup lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon paprika
1 onion -- thinly sliced
Cooking Directions:
Use heavy aluminum foil cut into large squares.
Place equal portions of the fish fillets on each piece of foil.
In a saucepan, melt butter.
Add lemon juice, parsley, salt and pepper.
Stir to blend well.
Pour this mixture over the fish, sprinkle with paprika and top with onion slices.
Fold the foil around the fish and seal.
Grill for 5 to 7 minutes per side.
Fish should flake easily when done.
Serving Size: 4
Ingredients:
1 pound cod fish fillets
2 tablespoons butter
1/4 cup lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon paprika
1 onion -- thinly sliced
Cooking Directions:
Use heavy aluminum foil cut into large squares.
Place equal portions of the fish fillets on each piece of foil.
In a saucepan, melt butter.
Add lemon juice, parsley, salt and pepper.
Stir to blend well.
Pour this mixture over the fish, sprinkle with paprika and top with onion slices.
Fold the foil around the fish and seal.
Grill for 5 to 7 minutes per side.
Fish should flake easily when done.
Red Lobster's Clam Chowder Recipe II
Red Lobster's Clam Chowder Recipe II
Ingredients:
1 quart clam juice
1 cup non-fat dry milk powder
2/3 cup flour
1 can chicken broth - (14 oz)
2 celery ribs -- chopped fine
1 tablespoon dried minced onion
1 can clams - (10 oz) -- minced well
1 teaspoon dry parsley flakes -- crumbled
2 baked potatoes -- cooked, peeled
Cooking Directions:
In blender put clam juice, milk powder and flour, blending until smooth.
Pour into 2 1/2-quart saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.
Turn heat to low.
Stir in celery, onions, clams, parsley and potatoes.
Keep on low heat up to an hour and season with salt and pepper.
Freezes well.
This recipe yields 6 servings.
Ingredients:
1 quart clam juice
1 cup non-fat dry milk powder
2/3 cup flour
1 can chicken broth - (14 oz)
2 celery ribs -- chopped fine
1 tablespoon dried minced onion
1 can clams - (10 oz) -- minced well
1 teaspoon dry parsley flakes -- crumbled
2 baked potatoes -- cooked, peeled
Cooking Directions:
In blender put clam juice, milk powder and flour, blending until smooth.
Pour into 2 1/2-quart saucepan and stir in chicken broth, stirring constantly on medium-high heat until thick and smooth.
Turn heat to low.
Stir in celery, onions, clams, parsley and potatoes.
Keep on low heat up to an hour and season with salt and pepper.
Freezes well.
This recipe yields 6 servings.
Red Lobster's Clam Chowder Recipe
Red Lobster's Clam Chowder Recipe
Ingredients:
2 tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream
Preparation Method
In a soup pot, melt butter over medium heat.
Add onion, celery, leeks and garlic.
Saute for 3 minutes mixing often.
Remove from heat and add flour, mixing well.
Add milk and whisk vigorously.
Drain clams and add juice to soup.
Slowly bring to a boil, mixing often.
Reduce heat to a simmer.
Add potatoes and seasonings, simmer 10 minutes.
Add clams and simmer 5 to 8 minutes.
Finish with heavy cream.
Serve.
This recipe yields 4 servings.
Ingredients:
2 tablespoons butter
1 cup diced onion
1/2 cup diced celery
1/2 cup diced leeks
1/4 teaspoon chopped garlic
2 tablespoons flour
1 quart milk
1 cup clams in juice
1 cup diced potatoes
1 tablespoon salt
1/4 teaspoon white pepper
1 teaspoon dry thyme
1/2 cup heavy cream
Preparation Method
In a soup pot, melt butter over medium heat.
Add onion, celery, leeks and garlic.
Saute for 3 minutes mixing often.
Remove from heat and add flour, mixing well.
Add milk and whisk vigorously.
Drain clams and add juice to soup.
Slowly bring to a boil, mixing often.
Reduce heat to a simmer.
Add potatoes and seasonings, simmer 10 minutes.
Add clams and simmer 5 to 8 minutes.
Finish with heavy cream.
Serve.
This recipe yields 4 servings.
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