{"id":9684,"date":"2022-08-18T09:00:48","date_gmt":"2022-08-18T13:00:48","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=9684"},"modified":"2023-12-20T09:43:19","modified_gmt":"2023-12-20T14:43:19","slug":"lemon-basil-flounder","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/lemon-basil-flounder\/","title":{"rendered":"Lemon-Basil Flounder"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 flounder fillets<\/li>\n\n\n\n<li>\u00bd cup milk<\/li>\n\n\n\n<li>3 tablespoons fresh lemon juice<\/li>\n\n\n\n<li>1 teaspoon lemon zest<\/li>\n\n\n\n<li>1 teaspoon pressed garlic<\/li>\n\n\n\n<li>\u00be teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>1 cup flour<\/li>\n\n\n\n<li>\u00be cup finely chopped fresh basil<\/li>\n\n\n\n<li>2 tablespoons canola oil<\/li>\n\n\n\n<li>2 tablespoons butter<\/li>\n<\/ul>\n\n\n\n<p>Combine milk, lemon juice, zest, garlic, salt and pepper in baking pan. Add fillets, flesh sides down, and refrigerate for 40 minutes, depending upon the thickness of the fish. Remove from marinade. Dredge in flour, shaking off excess. Gently press basil on flesh side of fish.<\/p>\n\n\n\n<p>Heat oil to 375\u00b0 F degrees in a large skillet. Add butter and melt. Saut\u00e9 fillets, flesh side down, until golden brown, about 5 to 6 minutes (be careful not to burn basil). Turn and repeat.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a> &nbsp;MM2<\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p><strong>DID YOU KNOW?<\/strong><\/p><p><a href=\"https:\/\/www.sciencedirect.com\/topics\/immunology-and-microbiology\/flounder\" target=\"_blank\" rel=\"noreferrer noopener\">Flounder and other flatfishes<\/a>&nbsp;have eyes on either side of their head and swim upright as larvae.&nbsp;&nbsp;As they develop, one eye migrates to the opposite side of the head and they become&nbsp;benthic&nbsp;(bottom-dwelling).<\/p><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a><\/p><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Lemon-Basil Flounder.<\/p>\n","protected":false},"author":23,"featured_media":11481,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,99,102,15,215,216,218],"tags":[145,109],"class_list":["post-9684","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-fish","category-flounder","category-mariners-menu","category-spring","category-summer","category-winter","tag-main","tag-sauteed"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - 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