| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce08 | 2 | Servings | ||
INGREDIENTS
| 2 | T | Plain yogurt |
| 1 1/2 | t | Chopped fresh thyme |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 12 | oz | Flounder fillets, skin |
| removed | ||
| 1/4 | c | Cornmeal |
| Bayou Blast – {Emeril's | ||
| Creole Seasoning} see * | ||
| Note | ||
| Smoked Oyster-Artichoke | ||
| Relish see * Note | ||
| Oil, for pan frying | ||
| Chopped parsley |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Smoked
Oyster-Artichoke Relish" recipes which are included in this
collection. Combine the yogurt, thyme, and salt and pepper. Spread the
yogurt mixture on both sides of the flounder fillets. Season the
cornmeal with Bayou Blast. Dredge the flounder in the cornmeal. Heat
1/4 cup of oil in a skillet. Place the crusted flounder into the hot
oil. Cook for 3 minutes on each side. Drain the fish on a paper towel.
Serve the flounder on a plate, topped with the Smoked Oyster-Artichoke
Relish. Garnish with parsley. This recipe yields 2 servings. Recipe
Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK
- (Show # EE-2255 broadcast 07-29-1996) Downloaded from their Web-Site
- http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe
Comiskey - jpmd44a@prodigy.com 09-03-1996 Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 215
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 96.2mg
Sodium: 779.8mg
Potassium: 431.5mg
Carbohydrates: 13.8g
Fiber: 1.6g
Sugar: 1.2g
Protein: 28.1g