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RECIPE
32 INGREDIENTS 11 STEPS 45min

Southern Fish Platter

Delicious southern meal made in no time. Butter rice, kale, and flounder made in an unique way.
Southern Fish Platter Recipe | SideChef
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Delicious southern meal made in no time. Butter rice, kale, and flounder made in an unique way.
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
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For every order you place, SideChef is contributing towards ending hunger in America.
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
45min
Total Time
$7.96
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Butter Rice

1/3 cup
divided
1
Medium Onion , diced
1/2 Tbsp
Garlic , minced
1 1/2 cups
2 1/2 cups
Water
to taste
Fresh Parsley , finely chopped
1 1/4 tsp

Sautéed Kale

1
Medium Onion , sliced
1/2 Tbsp
Garlic , finely chopped
2 cups
Assorted Color Bell Peppers
1 1/2 cups
Small Baby Carrots
9 cups
2 cups
Water , room temperature
1 pckg
Goya® Ham Flavored Concentrate
Or bouillon power of choice
to taste
1/4 cup
Balsamic Vinegar

Fried Flounder

as needed
Cooking Oil
about 2 cups, for frying
3/4 cup
White Cornmeal
1/2 Tbsp
1/2 Tbsp
1/2 Tbsp
Onion Powder
1 tsp
Garlic Powder
1/2 tsp
Chili Powder
1/2 tsp
Crushed Red Pepper Flakes
1/2 tsp
Coarse Black Pepper
8 pieces
Flounder Fillets
cut into filets
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Nutrition Per Serving

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CALORIES
1095
FAT
32.4 g
PROTEIN
75.3 g
CARBS
125.9 g

Cooking Instructions

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Step 1
Melt Butter (2 Tbsp) in a pot on high heat. Onion (1) with the Garlic (1/2 Tbsp) for one to two minutes while continuing to stir.
Step 2
Pour White Rice (1 1/2 cups) into the pot and add the remain Butter (1/4 cup) until it melts.
Step 3
After butter melts, add Water (2 1/2 cups) . After water boils, lower stove temperature to low and add the Fresh Parsley (to taste) , Kosher Salt (1 1/4 tsp) , Ground Black Pepper (1/2 Tbsp) and the Bay Leaves (2) . Let cook covered for 15 minutes.
Step 4
in a new pot with Olive Oil (2 Tbsp) , fry the Onion (1) , Garlic (1/2 Tbsp) , Baby Carrots (1 1/2 cups) and Assorted Color Bell Peppers (2 cups) . Cook for two minutes.
Step 5
Add in the Kale (9 cups) and Water (2 cups) . Let cook until boil. Once boiling add Goya® Ham Flavored Concentrate (1 pckg) , Granulated Sugar (3 Tbsp) , Salt (to taste) , and Ground Black Pepper (to taste) . Mix and then let cook on medium heat for 15 minutes.
Step 6
In a pan, heat Cooking Oil (as needed) to 300 degrees F (150 degrees C).
Step 7
In a bowl, whisk the White Cornmeal (3/4 cup) , All-Purpose Flour (3/4 cup) , Sea Salt (1/2 Tbsp) , Paprika (1/2 Tbsp) , Onion Powder (1/2 Tbsp) , Garlic Powder (1 tsp) , Chili Powder (1/2 tsp) , Crushed Red Pepper Flakes (1/2 tsp) , and Coarse Black Pepper (1/2 tsp) together.
Step 8
Roll Flounder Fillets (8 pieces) in the mixture and let dry for around three minutes. Place the fish on a wire rack to dry effectively.
Step 9
Cook the pieces of fish for four minutes at medium to high heat before flipping them around for another four minutes. Transfer to a paper towel-lined plate to drain excess oil. Repeat until all the fish is cooked.
Step 10
Take all three dishes off the heat. Before serving, stir Balsamic Vinegar (1/4 cup) into the kale pot.
Step 11
Place butter rice, kale, and the flounder on a plate and enjoy!

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Nutrition Per Serving
Calories
1095
% Daily Value*
Fat
32.4 g
42%
Saturated Fat
12.9 g
64%
Trans Fat
0.0 g
--
Cholesterol
208.1 mg
69%
Carbohydrates
125.9 g
46%
Fiber
11.1 g
40%
Sugars
20.5 g
--
Protein
75.3 g
151%
Sodium
3735.3 mg
162%
Vitamin D
--
--
Calcium
257.2 mg
20%
Iron
8.6 mg
48%
Potassium
725.7 mg
15%
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