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Recipe: Fishermen’s Platter

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Image Credit to: TGI Fridays

Want a flavour of seafood in the American / Mediterranean fashion? Then the Manhattan Fish Market has just the menu for you. Choose from delicious Fish and Chips to Garlic Lemon Mussels and Red Hot Whole Fish – they all cooked irresistibly warm on skillets and metal shelves.

One of the most mouth-watering dishes that can fill your hungry needs is Fishermen’s platter. It is such a delicious dish to enjoy during the weekend, reliving your childhood memories. And I guarantee that it is going to be the best fishermen’s platter you’ve ever had in years!

Instead of having a barbecue with your group of friends together, why don’t you create a delightful old-fashioned fishermen’s dish for everyone?And we are sure the fantastic Fishermen’s Platter (Manhattan Fish Market) – version of this dish will spark your taste buds.

Ingredients (2 servings):

(Marinade the following in a large bowl)

  • 1 pound (1 Package) frozen flounder fillets
  • 3 cup (48 tbs) water
  • 1 teaspoon salt
  • 3 peppercorns
  • 4 (use a few) celery tops
  • 1 onion slice
  • 1 lemon slice
  • 4 tablespoon (use ½ Stick) butter/margarine
  • 4 tablespoon flour
  • 1 teaspoon lemon juice
  • 10 ounce, cooked, drained (1 Package) frozen mixed vegetable package

Directions:

  1. Thaw the fillets and gently separate them.
  2. Mix water, salt, peppercorns, celery covers, onion and lemon slices in a big frying pan and let them cook.
  3. Put the fillets in the pan, then cook them gently about 7 minutes or until they flake. Then take them off and let them warm.
  4. Allow the fish liquid to boil, promptly cook until it is lowered to 2 cups and sieve it into 2 cup measure.
  5. In the same frying pan, mix butter (or margarine), add flour, then repeatedly stir and cook until bubbly.
  6. Add 2 cups of fish liquid, stir and cook rapidly until sauce thickens and boils for 1 minute.
  7. Shut off the heat, stir in lemon juice and a drop of yellow food colouring, if preferred.
  8. Spoon little cooked vegetables on a warm, flat serving platter, overlap with the fish fillet, then add the remainder of the vegetables on the fish.
  9. Spoon over the sauce and immediately serve with the rest of the sauce.