These flounder packets are fun to make, and they’re low in fat and calories, too. “You can substitute catfish, orange roughy, sole or perch,” notes Susan Gardner of Independence, Missouri.
- 2 flounder fillets (6 ounces each)
- 1/8 teaspoon salt
- Dash pepper
- 1/4 cup chopped sweet red pepper
- 1/4 cup finely chopped peeled cucumber
- 1 green onion, sliced
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- Place each fillet on a double thickness of heavy-duty foil (about 12 in. square). Sprinkle with salt and pepper; top with red pepper, cucumber and onion. Combine the soy sauce, oil and ginger; drizzle over vegetables. Fold foil around mixture and seal tightly.
- Place on a baking sheet. Bake at 450° for 10-12 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Yield: 2 servings.
Originally published as Flounder Packets in Cooking for 2 Spring 2008, p12
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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