Comments on: Pistachio-Crusted Flounder with Minneola-Ginger Beurre Blanc http://stickygooeycreamychewy.com/2008/03/28/pistachio-crusted-flounder-with-minneola-ginger-beurre-blanc/?utm_source=rss&utm_medium=rss&utm_campaign=pistachio-crusted-flounder-with-minneola-ginger-beurre-blanc A Blog About Food with a Little Life Stirred In Thu, 17 May 2012 04:22:04 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Al http://stickygooeycreamychewy.com/2008/03/28/pistachio-crusted-flounder-with-minneola-ginger-beurre-blanc/#comment-13764 Al Sun, 28 Feb 2010 06:08:17 +0000 http://stickygooeycreamychewy.com/?p=100#comment-13764 Hi! Great story. Wonderful recipe. One note--doubtless a typo--you indicate the Minneola is a hybrid of the Duncan grapefruit and Darcy tangerine. I believe it's a Dancy tangerine. A Minneola is an exquisite fruit, IMO. I have noticed, however, that there is a marked difference between a supermarket tangelo (honeybell) and a mail order ordered tangelo (honeybell). I've based this purely personal observation on tangelos I've eaten from supermarkets in NY and CA over several seasons. Hi!

Great story. Wonderful recipe.

One note–doubtless a typo–you indicate the Minneola is a hybrid of the Duncan grapefruit and Darcy tangerine. I believe it’s a Dancy tangerine. A Minneola is an exquisite fruit, IMO. I have noticed, however, that there is a marked difference between a supermarket tangelo (honeybell) and a mail order ordered tangelo (honeybell). I’ve based this purely personal observation on tangelos I’ve eaten from supermarkets in NY and CA over several seasons.

]]> By: Susan from Food Blogga http://stickygooeycreamychewy.com/2008/03/28/pistachio-crusted-flounder-with-minneola-ginger-beurre-blanc/#comment-1167 Susan from Food Blogga Fri, 04 Apr 2008 23:05:00 +0000 http://stickygooeycreamychewy.com/?p=100#comment-1167 I can't stop eating minneolas, Susan. And pistachios on fish too? This recipe is calling out to me. I can’t stop eating minneolas, Susan. And pistachios on fish too? This recipe is calling out to me.

]]> By: tigerfish http://stickygooeycreamychewy.com/2008/03/28/pistachio-crusted-flounder-with-minneola-ginger-beurre-blanc/#comment-1120 tigerfish Thu, 03 Apr 2008 08:03:00 +0000 http://stickygooeycreamychewy.com/?p=100#comment-1120 Perfect crusted flounder! <br/>I also like tad of citrus and zang-a-tang-tang in my grilled/oven baked fish fillets! Perfect crusted flounder!
I also like tad of citrus and zang-a-tang-tang in my grilled/oven baked fish fillets!

]]> By: Hearts and Crafts http://stickygooeycreamychewy.com/2008/03/28/pistachio-crusted-flounder-with-minneola-ginger-beurre-blanc/#comment-1082 Hearts and Crafts Tue, 01 Apr 2008 16:22:00 +0000 http://stickygooeycreamychewy.com/?p=100#comment-1082 That looks amazing! I have not made a crusted fish in a while and this looks like a fresh new way I will definitely have to try!!! That looks amazing! I have not made a crusted fish in a while and this looks like a fresh new way I will definitely have to try!!!

]]> By: StickyGooeyCreamyChewy http://stickygooeycreamychewy.com/2008/03/28/pistachio-crusted-flounder-with-minneola-ginger-beurre-blanc/#comment-1041 StickyGooeyCreamyChewy Sun, 30 Mar 2008 21:48:00 +0000 http://stickygooeycreamychewy.com/?p=100#comment-1041 Aran- Thank you! I'm glad you like the dish. :)<br/><br/>Cakelaw- Thanks! I hope you find some.<br/><br/>Heather- Thanks for clearing that up. Aran- Thank you! I’m glad you like the dish. :)

Cakelaw- Thanks! I hope you find some.

Heather- Thanks for clearing that up.

]]> By: Heather http://stickygooeycreamychewy.com/2008/03/28/pistachio-crusted-flounder-with-minneola-ginger-beurre-blanc/#comment-1040 Heather Sun, 30 Mar 2008 20:20:00 +0000 http://stickygooeycreamychewy.com/?p=100#comment-1040 Okay, I'm only saying this because I am very anal retentive about sauces: what you made is not a beurre blanc, it's a beurre nantais. Beurre blanc has no cream. There! I said it! <br/><br/>It still looks amazing, Susan. Don't mind me. I get a little crazy about this stuff.<br/><br/>Whenever I go to the coast, I bring a cooler just in case, but usually I hafta buy an entire, huge fish from a guy off his boat to get fresh seafood. 18 lbs. is just too much tuna. :P Okay, I’m only saying this because I am very anal retentive about sauces: what you made is not a beurre blanc, it’s a beurre nantais. Beurre blanc has no cream. There! I said it!

It still looks amazing, Susan. Don’t mind me. I get a little crazy about this stuff.

Whenever I go to the coast, I bring a cooler just in case, but usually I hafta buy an entire, huge fish from a guy off his boat to get fresh seafood. 18 lbs. is just too much tuna. :P

]]> By: Cakelaw http://stickygooeycreamychewy.com/2008/03/28/pistachio-crusted-flounder-with-minneola-ginger-beurre-blanc/#comment-1039 Cakelaw Sun, 30 Mar 2008 07:27:00 +0000 http://stickygooeycreamychewy.com/?p=100#comment-1039 Beautiful flavours Susan - I will have to look out for tangelos. Beautiful flavours Susan – I will have to look out for tangelos.

]]> By: Aran http://stickygooeycreamychewy.com/2008/03/28/pistachio-crusted-flounder-with-minneola-ginger-beurre-blanc/#comment-1038 Aran Sun, 30 Mar 2008 06:13:00 +0000 http://stickygooeycreamychewy.com/?p=100#comment-1038 Love, love, love flounder. I actually haven't bought it in a long time but this has made me want it again.. Great job! Love, love, love flounder. I actually haven’t bought it in a long time but this has made me want it again.. Great job!

]]> By: StickyGooeyCreamyChewy http://stickygooeycreamychewy.com/2008/03/28/pistachio-crusted-flounder-with-minneola-ginger-beurre-blanc/#comment-1036 StickyGooeyCreamyChewy Sun, 30 Mar 2008 01:52:00 +0000 http://stickygooeycreamychewy.com/?p=100#comment-1036 EAT!- Thank you! This was a really nice sauce, and it was easy to make. Any kind of citrus would work. I've made it with lime before too. <br/><br/>Valli- I have made this with halibut and it is great. I actually looked for that the other day, but the store didn't have any.<br/><br/>Ginny- Thanks! I don't remember where you are, but when exported, minneolas are also sometimes called Honeybell tangelos. Good luck.<br/><br/>Allen- Thank you! I'm sure you could find these in CA. You can find everything there!<br/><br/>WoR Couple- Thanks! You guys are so sweet! You should try this, if you can resist eating the minneolas plain!<br/><br/>S...GF- Thanks and welcome! I'm so glad you liked the dish. Dunedin is just a hop from here! I used to live in St. Pete years ago. <br/><br/>Obsessive- ...and they better be really pretty trees too! ;) EAT!- Thank you! This was a really nice sauce, and it was easy to make. Any kind of citrus would work. I’ve made it with lime before too.

Valli- I have made this with halibut and it is great. I actually looked for that the other day, but the store didn’t have any.

Ginny- Thanks! I don’t remember where you are, but when exported, minneolas are also sometimes called Honeybell tangelos. Good luck.

Allen- Thank you! I’m sure you could find these in CA. You can find everything there!

WoR Couple- Thanks! You guys are so sweet! You should try this, if you can resist eating the minneolas plain!

S…GF- Thanks and welcome! I’m so glad you liked the dish. Dunedin is just a hop from here! I used to live in St. Pete years ago.

Obsessive- …and they better be really pretty trees too! ;)

]]> By: Obsessive Foodie or Food Addict....You Decide http://stickygooeycreamychewy.com/2008/03/28/pistachio-crusted-flounder-with-minneola-ginger-beurre-blanc/#comment-1035 Obsessive Foodie or Food Addict....You Decide Sun, 30 Mar 2008 00:34:00 +0000 http://stickygooeycreamychewy.com/?p=100#comment-1035 LOL, I hear ya....I always tell my husband that the ONLY place I camp is the Marriott w/some trees in the parking lot. LOL, I hear ya….I always tell my husband that the ONLY place I camp is the Marriott w/some trees in the parking lot.

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