| Flounder with Pomegranate Vinaigrette | | Print | |
| Written by Alicia Adams, NJ-Hunter.com Pro Staff |
| Tuesday, 01 January 2008 00:00 |
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Ingredients: 3 tbsp. Olive Oil 1/4 cup Pomegranate Juice 1 tbsp. Sherry Wine Vinegar 1 tsp. Dijon-style Mustard 1 Shallot (minced) 4 (4-oz.) Flounder Fillets Pomegranate Seeds (optional) Instructions: 1. Preheat oven to 400?F. 2. To prepare pomegranate vinaigrette, whisk together 4 tablespoons of the olive oil, pomegranate juice, sherry vinegar, mustard and shallot in small bowl. Season to taste with salt and pepper. Cover and set aside. 3. Meanwhile, place aluminum foil over baking sheet and spray with nonstick cooking spray. Arrange flounder fillets on baking sheet. 4. Bake 15 to 20 minutes or until fish flakes with a fork. Serve with reserved pomegranate vinaigrette. Top with pomegranate seeds, if desired.? Thank you! Alicia Adams Purchasing Specialist/ Fleet Admin. Wakefern Food Corp. NJ-Hunter.com Pro-Staff |
















