Flounder is a flat fish highly valued in the cuisine of several Latin American countries, known for its soft and delicate meat. Its name comes from the term "platija" or "lenguado" (sole), and although in many regions it is simply known as sole, in countries like Mexico, Argentina, and Chile it is popular to refer to it as flounder, while in other places like Colombia or Peru the term sole may be more common. This fish has been a fundamental ingredient in coastal cooking, thanks to its versatility for preparations on the grill, in the oven, or on the barbecue.
The tradition of cooking flounder on the grill with Parmesan cheese comes from the fusion of European flavors with local ingredients, highlighting the texture of the fish combined with the salty and creamy touch of the Parmesan. This recipe is a healthy and delicious option that preserves the natural flavor of the fish, making it a frequent choice for family gatherings or special meals in Latin America.
How to Prepare Grilled Flounder with Parmesan
Place the fillets in a single layer on a lightly greased or cooking spray-coated shallow baking pan, suitable for oven and table use.
Brush with lemon juice.
In a small bowl, combine the remaining ingredients to make the cheese topping mixture.
Set aside.
Broil the fillets for 4 to 6 minutes or until the fish flakes easily when tested with a fork.
Remove the fillets from the oven.
Top with the Parmesan mixture.
Broil for an additional 30 seconds or until the cheese is lightly browned and bubbly.
Garnish with lemon strips and parsley, if desired.
Since the sole in the recipe is not marinated, if the fish turns out soft, I suspect the results are due to overcooking.
Either the fish was left under the broiler for too long, the broiler temperature is too high, or the rack where the pan is placed under the broiler is too close to the heat.
Ingredients: Flounder fillets, lemon juice, Parmesan cheese, butter, mayonnaise, scallions, salt, hot sauce.
