Parmesan Coated Flounder
Ingredients
2 flounder fillets (1 pound total)
1/4 cup mayonnaise
2 teaspoon Dijon mustard
2 teaspoons fresh lemon juice
1/2 cup shredded Parmesan cheese
Directions
Preheat an outdoor grill or preheat the broiler.
Coat a sheet of heavy-duty foil with nonstick olive oil spray.
In a small bowl, combine the mayonnaise, mustard, and lemon juice. Spread the mixture over both sides of the fillets. Sprinkle each side with shredded Parmesan. Lightly press the cheese into the fish.
Place the foil on the grill or on the broiler pan. Grill the flounder with the cover closed or broil about 8 inches from the heat for about 6 minutes, or until the fish flakes easily with a fork. Remove the fish with a long spatula to individual serving plates.
Grilled Eggplant Stacks
Ingredients
1 small round purple eggplant, peeled
Basil pesto
4 tomato slices
4 fresh mozzarella slices
Salt and Pepper
Directions
Preheat an outdoor grill or the broiler.
Lightly brush the eggplant slices and the tomato slices with basil pesto.
Grill or broil until brown and tender, about 2 minutes per side. Transfer the eggplant to a platter. Grill or broil the tomato slices until hot, about 1 minute per side.
Place a tomato slice followed by a mozzarella slice on top of each eggplant slice. Return the stacks to the grill or the broiler and cook until the cheese begins to melt. Transfer the stacks to a serving platter.
Grilled Summer Squash
Ingredients
8 small yellow summer squash
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh chives
Salt and pepper to taste
Directions
Preheat an outdoor grill or the broiler.
Slice squash in half lengthwise. Sprinkle the squash with salt and pepper. Combine the oil and lemon juice and brush on the cut sides of the squash.
Grill or broil squash on medium-high heat for 5-6 minutes until tender. Remove the squash to a serving plate and sprinkle with the chives.
Animalcouriers
Great combination of flavours.
For the Love of Cooking
A wonderful summer meal.
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