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Pan-Fry

Crispy Ranch Flounder with Broccoli
Ingredients
1 cup quick-cooking barley
1/2 cup Hannaford No Salt Added 99% Fat-Free Chicken Stock
1 large broccoli crown, cut into 1" pieces
3 Tbsp. Taste of Inspirations Roasted Garlic Marinade
1/4 cup all-purpose flour
2 Tbsp. Nature's Promise Organic Ranch Dip Seasoning Mix
1 1/2 lb. skinless flounder or sole fillets
Salt and pepper
2 Tbsp. vegetable oil
2 Tbsp. chopped fresh parsley
Lemon wedges, for serving
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Crispy Ranch Flounder with Broccoli

Crispy Ranch Flounder with Broccoli

Crispy Ranch Flounder with Broccoli
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
directions
1. Cook barley according to package instructions, then cover to keep warm and set aside.
2. Meanwhile, bring stock to a simmer in a large nonstick skillet over high heat. Add broccoli, cover, and reduce heat to low. Cook 5 minutes, then uncover and cook until liquid has mostly evaporated. Remove from heat and stir in 2 tablespoons marinade, then transfer to a bowl and cover to keep warm; rinse and dry skillet.
3. Combine flour and ranch seasoning in a shallow bowl. Season fish with salt and pepper, dredge in ranch mixture, and shake off excess. Add 1 tablespoon oil to now-clean skillet and heat over medium-high until just smoking. Add half of fish and cook until golden, crispy, and cooked through, about 3 minutes per side. Transfer to a plate and cover loosely with foil. Wipe out skillet and repeat with remaining oil and fish.
4. Fluff barley with a fork and stir in remaining 1 tablespoon marinade; season with salt and pepper to taste. Divide barley, fish, and broccoli among plates and sprinkle evenly with parsley; serve with lemon wedges.
Source: Hannaford fresh Magazine, December 2020
 
 
 
 
 
 
 
 
 
 
 
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