Flounder with Herbed Couscous

October 31, 2019


Step 1: In a blender, puree 3/4 cup loosely packed flat-leaf parsley leaves and 2 scallions including green tops, chopped with 2 tsp lemon juice, 2 tbsp cooking oil, 1/4 cup water, and 1/4 tsp each salt and pepper. Step 2: In a medium saucepan, bring the 2 cups water to a boil with 3/4 tsp salt and 1/4 tsp pepper. Stir in 3 tbsp of the parsley puree and 1-1/3 cups couscous. Cover, remove from the heat, and let sit for 5 minutes. Step 3: In a large nonstick frying pan, heat 2 tbsp oil over moderately high heat. Sprinkle the flounder with 1/4 tsp salt and 1/4 tsp pepper. Dust the flounder with flour and shake off any excess. Sauté the fish until brown and just done, about 2 minutes a side for 1/2-inch-thick fillets. Serve the fish on the couscous with the remaining parsley puree on the top.

Share on Facebook
Share on Twitter
Please reload

Search By Tags
Please reload

Recent Posts

April 30, 2020

Please reload

Please reload


111 E. Water Street

Centreville, MD 21617


Tue - Sat: 11am - 6pm

Sun: 12pm- 4pm

Monday: Closed


Call ahead for faster service: 410-758-3933



© 2017 by Bay Shore Steam Pot. Created using Wix.com