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Recipe: Yucca Crusted Flounder
Similar Categories: Yucca, Crusted, Flounder
1 yuca
4 flounder fillets (6 ounces each), trimmed
Salt and freshly ground black pepper to taste
1/2 cup extra-virgin olive oil (divided)
1/4 cup chopped cilantro
2 limes, cut in half
Cut off the discard the last inch off the tips of the yuca. Using a heavy
knife,
cut the yuca into lengthwise halves. Using a sharp paring knife or a potato
peeler, pare the yuca of its outer brown skin-colored layer until only
the white flesh is left. Place peeled yuca in water while preparing so that
it d
doesn't darken.
Using a mandoline or medium-size holes on a box grater, grate yuca into
thin strings.
Lay the fish, flesh-side up, on a sheet of wax paper and season on both sides
with salt
and pepper. Press shredded yuca over both sides of fish. Pat yuca into
position to
seal and protect flesh; the yuca is glutinous and will adhere to itself.
Preheat oven to 350 degrees. Heat half of the olive oil in a large saute
pan or skillet
over medium-high heat. Tilt pan away from you so that oil pools to one side.
Place thickest
end of the fish, flesh-side down, in the closest side of the pan, ending in
the oil. Place
2 of the fillets in the pan at the same time, if they will fit.
Return pan flat to the stove and sear fish unitl yuca is softened and
golden brown, 1 to 2
minutes. Turn with a long spatula and sear on skin side. Remove from pan
and place on a
large baking pan, flesh-side up. Repeat with remaining fillets and additional
oil as needed.
When all of the fish has been seared and place in the baking pan, put it
in the oven and cook
5 to 6 minutes until flesh flakes easily. Sprinkle with cilantro and serve
with lime wedges.
Serves 4
4 flounder fillets (6 ounces each), trimmed
Salt and freshly ground black pepper to taste
1/2 cup extra-virgin olive oil (divided)
1/4 cup chopped cilantro
2 limes, cut in half
Cut off the discard the last inch off the tips of the yuca. Using a heavy
knife,
cut the yuca into lengthwise halves. Using a sharp paring knife or a potato
peeler, pare the yuca of its outer brown skin-colored layer until only
the white flesh is left. Place peeled yuca in water while preparing so that
it d
doesn't darken.
Using a mandoline or medium-size holes on a box grater, grate yuca into
thin strings.
Lay the fish, flesh-side up, on a sheet of wax paper and season on both sides
with salt
and pepper. Press shredded yuca over both sides of fish. Pat yuca into
position to
seal and protect flesh; the yuca is glutinous and will adhere to itself.
Preheat oven to 350 degrees. Heat half of the olive oil in a large saute
pan or skillet
over medium-high heat. Tilt pan away from you so that oil pools to one side.
Place thickest
end of the fish, flesh-side down, in the closest side of the pan, ending in
the oil. Place
2 of the fillets in the pan at the same time, if they will fit.
Return pan flat to the stove and sear fish unitl yuca is softened and
golden brown, 1 to 2
minutes. Turn with a long spatula and sear on skin side. Remove from pan
and place on a
large baking pan, flesh-side up. Repeat with remaining fillets and additional
oil as needed.
When all of the fish has been seared and place in the baking pan, put it
in the oven and cook
5 to 6 minutes until flesh flakes easily. Sprinkle with cilantro and serve
with lime wedges.
Serves 4
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