Flounder Fish Salad Recipe

Name: Flounder Fish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup leftover poaching oil from Oil Poached Flounder, recipe follows; 3 tablespoons white wine vinegar; 1/8 teaspoon freshly ground black pepper; 1/2 teaspoon kosher salt; 1 tablespoon freshly squeezed lime juice; 8 to 10 drops hot sauce; 2 tablespoons chopped scallions; 2 tablespoons chopped fresh parsley leaves; 2 lemon slices from Oil Poached Flounder, recipe follows, finely minced; 16 ounces leftover Oil Poached Flounder, recipe follows, flaked; 3 cups olive oil; 1 1/2 to 2 pounds flounder fillets; Kosher salt; Freshly ground black pepper; 2 lemons, thinly sliced; 1 small bunch fresh parsley, thoroughly dried

Servings: persons

1/2 cup leftover poaching oil from Oil Poached Flounder, recipe follows
3 tablespoons white wine vinegar
1/8 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 tablespoon freshly squeezed lime juice
8 to 10 drops hot sauce
2 tablespoons chopped scallions
2 tablespoons chopped fresh parsley leaves
2 lemon slices from Oil Poached Flounder, recipe follows, finely minced
16 ounces leftover Oil Poached Flounder, recipe follows, flaked
3 cups olive oil
1 1/2 to 2 pounds flounder fillets
Kosher salt
Freshly ground black pepper
2 lemons, thinly sliced
1 small bunch fresh parsley, thoroughly dried

1
Whisk together the oil and vinegar in a medium-mixing bowl.
2
Add the black pepper, salt, lime juice, hot sauce, scallions, parsley, and lemon and stir to combine.
3
Taste and adjust the seasoning if desired.
4
Add the fish and gently mix to combine.
5
Preheat the oven to 350 degrees F.
6
In a medium saucepan over low heat, bring the olive oil to 300 to 310 degrees F.
7
While the oil is heating, season the flounder fillets on all sides with kosher salt and freshly ground black pepper.
8
Lay half of the sliced lemons and half of the parsley in the bottom of a cast iron skillet large enough to hold the fillets in a single layer without overlapping.
9
Lay the seasoned fillets on top of the lemons.
10
Top with the remaining lemons and parsley.
11
Once the oil has reached temperature, gently pour it over the fillets, and place in the oven and poach for 10 minutes.
12
Allow to cool for 5 minutes before serving.

3327

kcal

Calories

374

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 cup leftover poaching oil from Oil Poached Flounder, recipe follows, 3 tablespoons white wine vinegar, 1/8 teaspoon freshly ground black pepper, 1/2 teaspoon kosher salt, and more.

Yes, Flounder Fish Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Flounder Fish Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions