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Fabulous flounder broils to perfection

Thursday, May 01, 2003

By Nancy Anderson, Post-Gazette Staff Writer

When Sadie Stang e-mailed us today's Countdown recipe, she wrote "Here's a fresh flounder recipe that is s-o-o-o-o good and easy, I know you'll love it!"


Since it didn't have a title, we called to ask her the dish's name. "Fabulous Flounder -- it's that good," she said.

"Fabulous" might be a bit over the top, but this fish dish is way above average.

Sadie probably gives it such high praise because her picky eaters -- Michael, 14, Lexie, 10, and Niko, 7 -- will actually dig into it with gusto.

She made up the recipe for that reason. "My kids would not eat much fish," the Mt. Lebanon resident said, "until I came up with this flounder recipe."

She's made it for company, as well as the family, and serves it with rice pilaf and fresh broccoli.

"A lot of people have this notion that your house smells when you make fish," she said. "But that's not true when you make this fish."

We relished the entree also, polishing off two pieces of the tender, flavorful flounder, along with brown rice cooked in chicken broth (bouillon cube), topped with a handful of toasted walnuts and asparagus left over from the night before.

The Stang family helps with the annual Greek food festival at their church, Holy Cross Greek Orthodox in Mt. Lebanon.

The kids bus tables and husband Keith, an environmental consultant for Blasland Buck & Lee Engineers & Scientists, cooks the shish kebab, making him an honorary Greek.

"He's moved up in the ranks," his wife said. "He's in charge of it now."

This winter Sadie and other volunteers started making tiropita (cheese pies) for the event.

"We had been working on them a few days before we got that foot of snow," said the former Countdown winner for Broccoli Cheese Soup.

"Schools, stores, businesses -- everything was closed -- but we had to go trudging up that hill to the church to finish because we were afraid the ingredients would go bad."

Currently, Sadie assists her cousin Basil at his new business, New York Pizzeria in Bridgeville.

"He's Greek and uses our family gyro sauce recipe on his gyros," she said. "I make baklava and other pastries and add my own touches."

Fabulous Flounder

  • 1 1/2 pounds flounder (1 pound was plenty for our family)

    4 tablespoons butter, melt- ed

    2 to 3 green onions, chopped

    Bread crumbs

    Salt and pepper

    Juice of 1/2 lemon


Preheat broiler.

Dip fish in butter and place on a foil-lined baking pan. Sprinkle with green onions, salt, pepper, lemon juice and bread crumbs.

Top with a dusting of paprika. Broil until done, 8 to 12 minutes depending on thickness. (Our fish looked delicate so we preheated the oven to 375 degrees and baked the fish for 10 minutes.)

Do you have an entree, salad or vegetable side dish recipe (no desserts, please!) that can be made in 30 minutes or less from six ingredients or fewer (not counting water, salt and pepper)? Share it with Countdown to Dinner.

The PG tests all recipes, and if we select your recipe for publication, you'll receive a free selection from our cookbook grab bag of current releases.

Send your recipe to Countdown to Dinner, Post-Gazette Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222, or fax to 412-263-1313. Please include your name, neighborhood and daytime phone number. Or e-mail to: nanderson@post-gazette.com Questions? Call 412-263-3549.

Nancy Anderson can be reached at nanderson@post-gazette.com or 412-263-3549.

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