Weekend Cooking: Fluke Milanese with Lemon

Weekend Cooking, Cooking books, food books


I’m linking up with Beth Fish Reads‘ Weekend Cooking.

If you’ve read any of my recent Weekend Cooking posts, you know that I gave my husband a membership to The Lobster Place’s Fish of the Month Club for Christmas this year. We receive a package at the beginning of the month with 5 different types of fish (which can be frozen) and accompanying recipes.

Lobster Place Fish of the Month Club


We eat a ton of flounder in our house, but not as much fluke. Fluke is similar to flounder, so I was excited to find it in last month’s fish delivery. This recipe was Milanese style, which I’ve seen on veal and chicken, but never fish! When I cook flounder, I usually pan sear it without breading, so I was interested to try it a different way this time around. And – it was really yummy! My only complaint is that, when you put the lemon butter sauce over the panko-crusted fish, it made the crust a bit soggy. I’d recommend serving the sauce on the side for dipping.

 

Lobster Place Fluke Milanese

The Lobster Place’s Fluke Milanese with Lemon

Ingredients
1 pound Fluke fillets

Salt and freshly ground pepper
3/4 cup flour
2 large eggs (slightly beaten)
1 cup Panko Breadcrumbs
1/4 cup olive oil (plus more for salad)
4 tablespoons unsalted butter
Juice and zest of 2 lemons
1 tablespoon chopped parsley
2 cups Arugula
1 cup cherry tomatoes (halved)
1/4 cup finely shaved red onion

Directions
Arrange 3 shallow dishes in a row, one with flour, the next with beaten eggs, and the third with Panko breadcrumbs. Season the flour with salt and lemon zest.

Season the fluke with salt and pepper. Dip each piece of fish into the flour, then the egg, then the breadcrumbs, being sure to shake off any excess at each stage.

Heat a large saute pan over medium high heat and add the olive oil. When the oil is hot, add the breaded fluke. Cook on one side without moving around too much for about 4-5 minutes (I cooked mine more like 2 min), until golden brown. Carefully flip and cook on the other side for 2-3 minutes (I cooked mine 1-2 min). Remove fish to a plate and wipe out the pan with a paper towel.

Place the pan back on the heat and reduce heat to medium. Add the butter. When the butter has melted and starts to foam, swirl it around the pan and continue to cook another minute or 2 until it starts to brown. Turn off the heat and add the juice of 2 lemons, parsley, and a pinch of salt.

In a medium mixing bowl, combine the arugula, tomatoes, and red onion. Drizzle some olive oil over the top and season with salt and pepper. Toss gently to thoroughly coat everything and set aside.

Place the fish on a platter and pour the lemon sauce over it (I suggest serving the sauce on the side to prevent the fish from getting soggy), adding some of the salad on top and parsley to garnish.

Note: This recipe was provided to The Lobster Place by abc.go.com The Chew.


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13 Comments

  1. That sounds delicious! And I hadn’t heard of the fish of the Month club before. That is such a cool idea and since my husband is such a fish snob (he grew up in Rhode Island), this might be the thing for him 🙂

    Posted 7.11.15 Reply
  2. Kay wrote:

    This looks incredibly tasty. And thanks for the tip about the sauce. I know that sometimes happens when I order this type of dish at a restaurant. And then I don’t remember to ask for sauce on the side the next time. Love your fish updates. LOL

    Posted 7.11.15 Reply
  3. Wow! That looks fabulous! Thank you.

    Posted 7.11.15 Reply
  4. Tina wrote:

    I have never heard of fluke before. I like flounder so if the texture is similar I think of like it too. The Milanese style is great, I have made lots of Giada recipes with Milanese theme. Love the tomatoes

    Posted 7.11.15 Reply
  5. Carole from Carole's Chatter wrote:

    You are so adventurous with your fish! Cheers from Carole’s Chatter!

    Posted 7.11.15 Reply
  6. Teddyree wrote:

    What a great Christmas gift, my dad would love a monthly pack like that. We eat a lot of fish but can’t say I’ve ever cooked fluke, I wonder if it’s similar to garfish? The recipe sounds delicious and thanks for the tip with the sauce.

    Posted 7.12.15 Reply
  7. Trish wrote:

    Yum!!! Looks really delicious. I love chicken milanase but haven’t thought about cooking fish this way. Though one of my cooking pet peeves is soggy breading. This is the sole reason I don’t cook in batches…how do you keep the food warm without the breading going to mush?

    Posted 7.12.15 Reply
    • admin wrote:

      I rarely cook things with breading, so I don’t really have a method for that! For the fluke, I only made 3 pieces, so just cooked 2 rounds, so didn’t really need to keep them warm. But, have you tried a 200 degree oven? That’s how I keep other things warm.

      Posted 7.12.15 Reply
  8. Vicki wrote:

    I like flounder but have never tried fluke. I’ll have to see if I can find some. This recipe does sound good.

    Posted 7.12.15 Reply
    • admin wrote:

      You could also just use flounder…they’re so similar!

      Posted 7.13.15 Reply
  9. Beth F wrote:

    I haven’t had fluke in a long time, but I remember liking it. I’m a big flounder fan. Anyway, good advice on the sauce. Too bad that the coating got a little soggy.

    I was off the grid this weekend (camping) so that’s why I’m late coming around.

    Posted 7.13.15 Reply
    • admin wrote:

      Hope you had a great trip!!

      Posted 7.13.15 Reply

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