Flounder Baked in Wild Rice Crust

½ cup clarified butter, divided
1½ cups uncooked wild rice
¼ cup white flour
1 tsp salt
1 tsp ground white pepper
4 fillets (6 oz ea) flounder, skinned
1 lemon, cut into 8 wedges
¾ cup Old Bay tartar sauce (or your favorite tartar sauce)

Preheat oven to 350°F. Brush a flat baking sheet with 1/3 of the butter. Place wild rice and white flour in a blender; grind until wild rice is very fine. Sift into shallow pan with salt and pepper. Dredge flounder in wild rice flour mixture; lay on baking sheet. Brush top of each fillet lightly with the remaining butter. Bake 4-6 minutes, depending on thickness of fillets. Serve with lemon and tartar sauce.

Nutrition Facts

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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