Flounder in Shisho and Lemon. Another classic bistro-type dish, traditionally done with skate wings. Thanks to my cousin Marc for supplying both the fluke and the pro camera work! Flounder is a lean, healthy source of protein that is simple to cook.

Flounder is always a good choice for weight watchers. It's low in fat and mild enough to please even those who aren't overly fond of fish. Place the broccoli in a medium bowl and mix in the lemon peel and lemon juice. ⬇ Download a flounder - stock images and pictures in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock photos and images. You can have Flounder in Shisho and Lemon using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Flounder in Shisho and Lemon

Prepare 1 block of Sashimi grade flounder.
It's 1/2 of Lemon juice.
You need 1/2 of knob Ginger.
You need 6 of Shiso leaves.
You need 1 of Red chili pepper.
You need 1 of Rock salt.

Seriously, I'm not sure how these flounder fillets made it into my freezer. Maybe my hubby mistakes them for tilapia on one of the many foods runs I send him on. Oh well, they came in handy last night when I needed a quick dinner. Part of the Whirlpool Corp. family of brands.

Flounder in Shisho and Lemon step by step

Slice the flounder diagonally into bite-sized pieces. Squeeze out the lemon juice. Grate the ginger..
Mince or finely chop the shiso. Remove the seeds from the chili pepper and mince (this is easy using kitchen scissors)..
Combine Steps 1 and 2 in a bowl together, add the rock salt and mix together well. Chill in the refrigerator for 2 hours. Flavor with salt (if necessary) before serving..
It's even better if you mix it while chilling. The acidity of the lemon will turn the outside of the sashimi white..

Cook the flounder at a low temperature so it doesn't dry out. Flounder is a mild white fish with a delicately sweet flavor and flakey texture. It's flavor is more pronounced with a squeeze of lemon or lime, or in this case, both. Stir in the lemon juice and zest and the capers. Pour sauce over fish and top with sliced almonds.