Many consumers passes counters with flounder, preferring to choose the more familiar species. The reason for this is the lack of information about the benefits of flounder. This unusual-looking marine predator has many useful properties, based on the wonderful composition of this fish.
|Cooking time 30 minutes||Number of servings 1|
To prepare the marinade, need soft prunes. If necessary, pre-soak it. Flounder rinse in running water and dry with paper towel. From Chile remove seeds.
Prunes and chilli finely chop. Lime squeeze the juice and also chop. Mix it all with honey and teriyaki sauce TM Kikkoman. Add a pinch of ground mixture of peppers.
From pomegranate to squeeze the juice or use ready-made pomegranate juice. To the juice add the tablespoon all-purpose soy sauce TM Kikkoman All Purpose
As the skin of the flounder is quite dense, it is necessary to make small incisions and thickly smear the fish with marinade, taking care that it penetrated the cuts.
Then put in a dish for marinating and pour the mixture of pomegranate juice and soy sauce TM Kikkoman. Leave for two to three hours for marinating.
To cook the flounder in foil is better, as its meat is very tender and could stick to the grid. The heat need an average cooking time of about 20 minutes.