Recipe: "Great" Pan-Fried Flounder

Another easy recipe! This one came from the back of the frozen flounder we had in our freezer. This was easy to make and it used almost the same ingredient as the Lemon Rice. You could use the lemon zest for the Lemon Rice and the lemon juice for this recipe, a perfect pair!

"Great" Pan-Fried Flounder

"Great" Pan-Fried Flounder and Lemon Rice

Ingredients:

• 2 lb. flounder fillets
• 1/16 tsp salt and pepper (each)
• 1 tbsp flour
• 1 tbsp butter or margarine
• 2 tbsp lemon juice
• 2 tbsp minced parsley
• 4 thin slices lemon for garnish

Directions:

1. Rinse and pat thawed flounder dry.
2. Season flounder lightly with salt and pepper and coat in flour. Shake off excess.
   
3. Heat butter in a nonstick skillet in medium-high heat, making sure not to burn butter.
   
4. Add flounder fillet and cook until fish flakes off.
5. Move fillet to plate and add to fish bit in the skillet, lemon juice, parsley.
6. Pour sauce over fillet and serve hot.

Recipe: Lemon Rice

We have a rice cooker recipe book and this recipe, for some unknown reason, caught our eyes and has become our "go to" recipe for those days when we are feeling uninspired. It is really simple to make and surprisingly tasty.

The recipe says to toss out the cooked garlic, I like to mash it in there while I'm fluffing the rice after it's done cooking (it breaks up easily); it adds a nice flavor to the recipe. I also highly recommend making sure lemon zest gets in there; I have concluded that best tasting food always needs to have two flavors, the lemon adds a nice zing to otherwise bland buttery/chicken flavor.

Lemon Rice
Yield: Serves 3 to 4

Lemon Rice with "Great" Pan-Fried Flounder

Ingredients:

• 1 cup long-grain rice
• 1 1/2 cups chicken stock
• Pinch of salt
• 1 large clove garlic
• 2 teaspoons grated lemon zest
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh Italian parsley leaves

 Directions:

1. If using basmati rice, place the rice in a fine strainer or bowl, rinse with cold water twice, and drain twice.
2. Place the rice in the rice cooker bowl. Add the stock and salt, stir just to combine, then place the garlic in the center on top of the rice. Close the cover and set for the regular cycle.

   

   Yeap, you read that right, I make 3 cups of rice.

   
   
3. When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine. Close the cover and let the rice steam for 10 minutes. Fluff the rice with a rice paddle. Before serving, remove the garlic and discard. Serve hot.

   

   Add salt, lemon zest, butter, parsley in there after it's done cooking.