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Cooking Flounder In Oven

cooking flounder in oven
  • Struggle mentally; show or feel great confusion
  • Be in serious difficulty
  • stagger: walk with great difficulty; "He staggered along in the heavy snow"
  • flesh of any of various American and European flatfish
  • Struggle or stagger helplessly or clumsily in water or mud
  • behave awkwardly; have difficulties; "She is floundering in college"
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The process of preparing food by heating it
  • Food that has been prepared in a particular way
  • (cook) someone who cooks food
  • The practice or skill of preparing food
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery. Ovens used in pottery are also known as kilns. An oven used for heating or for industrial processes is called a furnace or industrial oven.
  • (Ovens) The small dome-shaped adobe ovens are used just as the old Dutch ovens of Pennsylvania were used. A fire is built in the oven and when it becomes sufficiently hot the coals are all raked out and the bread put in to bake in the heat.
  • A cremation chamber in a Nazi concentration camp
  • An enclosed compartment, as in a kitchen range, for cooking and heating food
  • A small furnace or kiln
  • kitchen appliance used for baking or roasting

The winter flounder, Pseudopleuronectes americanus, (also known as black back) is a flatfish of the family Pleuronectidae. It is native to coastal waters of the western north Atlantic coast, from Labrador, Canada to Georgia, United States. In the waters from Newfoundland down through Massachusetts Bay it is the most common near-shore (shallow-water) flounder. It grows up to 64 cm in length and 3.6 kg in weight. It spends the summer off shore in deeper waters, and winters in shallow coastal estuaries rivers and bays. Winter flounders are highly regarded for their delicious white meat. They are sometimes called lemon sole in the U.S. They can be differentiated from summer flounder because they almost always have eyes on the right side of their bodies. They also do not have teeth. Summer flounder have their eyes on the left side of their bodies, and do have teeth. A gene from Pseudopleuronectes americanus was used to create a transgenic tomato plant by DNA Plant Technology in 1991. This gene encodes a fusion protein which when expressed may lower the threshold temperature at which freezing damage to the plant occurs. The name ‘winter’ flounder refers to its annual spawning migrations into nearshore waters in winter. Adult winter flounder migrations consist of two phases; an autumn estuarine immigration prior to spawning, and a late spring/summer movement to either deeper, cooler portions of estuaries or to offshore areas after spawning. This pattern of seasonal distribution may change in the colder waters of the northern extent of the flounder’s range where it migrates to shallow water in the summer and deeper waters in the winter. The annual spawning period for winter flounder varies over its geographic range. Although spawning periods overlap considerably, peak spawning times are earlier in southern locations. During spawning, females release eggs whose properties facilitate retention within spawning grounds. A number of factors influence larval and juvenile growth and survival, including temperature, salinity, dissolved oxygen, and food availability. Nursery habitat for winter flounder larvae and juveniles is typically saltwater coves, coastal salt ponds, and estuaries although larvae and juveniles have also been found in open ocean areas. Larvae are predominantly found in the upper reaches of natal estuaries in early spring, moving into the lower estuary later in the season. Sources of natural mortality for winter flounder include predation, parasites, disease, and competition. Predatory fish such as striped bass, bluefish, toadfish, and summer flounder, as well as birds, invertebrates, and marine mammals prey on larvae and juveniles. Atlantic cod, spiny dogfish, goosefish, and winter skate are the main predators of adult winter flounder. Little skate, smooth dogfish, hakes, sea raven, striped sea robin, striped bass, bluefish, and wrymouth also consume adult winter flounder in smaller amounts. Winter flounder diet is limited by their small mouth size. Adults feed mostly on small invertebrates, shrimp, clams, and worms. Feeding occurs solely during the day because winter flounder depend on sight to locate prey, and intensifies during ebbing and flooding tides. At night, winter flounder lie flat with their eye turrets retracted until sunrise New York Aquarium Coney Island NY
Garam Masala Roasted Flounder in a Tomato Curry Sauce (with Rice Pilaf + Steamed Veggies)
Garam Masala Roasted Flounder in a Tomato Curry Sauce (with Rice Pilaf + Steamed Veggies)
I replaced the halibut with flounder. Garam Masala Roasted Halibut in a Tomato Curry Sauce from Closet Cooking (makes 4 servings) Ingredients: 1 tablespoon oil 1 tablespoon garam masala 1/4 teaspoon turmeric 4 (6 ounce) halibut pieces 1 batch tomato curry sauce Directions: 1. Mix the oil, garam masala and turmeric. 2. Brush the garama masala mixture over the fish and place it in a baking dish and let sit for 20 minutes. 3. Roast the halibut in a preheated 450F oven until cooked, about 10-15 minutes. (White juices will appear on the fish when it is cooked.) 4. Divide the tomato curry sauce between four plates and place a piece of halibut on top.

cooking flounder in oven
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