Riviera Flounder
From notyourmomma 17 years ago
- 15 minutes to make
- Serves 4
Fast Fish Dish with a French flair
Ingredients
- 8 small to medium flounder fillets (2 each) shopping list
- 1- 2 tbsp of mild veggie oil shopping list
- 1/2 to 3/4 cup of slivered fennel (bulb part on mandolin) shopping list
- 1 can of diced tomatoes, drained shopping list
- 1/3 cup or so of chopped green olives stuffed with pimentos shopping list
- 1/3 cup of white vermouth shopping list
- 1 onion sliced thinly lengthwise-mimic the fennel shape shopping list
- 1 garlic clove minced shopping list
- 5 strips of orange zest, julienned shopping list
- juice of one half of orange shopping list
- pinch or two of red pepper flakes, more if desired shopping list
- pinch of dried parsley flakes shopping list
- large pinch of dried tarragon leaves shopping list
- 1 tbsp of capers shopping list
- 1 tbsp of butter shopping list
How to make it
- Heat oil in large flat skillet.
- Quickly saute salt and peppered fish fillets. About 3 minutes per side. Reserve, tent with foil to keep warm.
- In the pan drippings quickly cook the fennel, onion and garlic with a touch of oil if it seems to dry, until just tender.
- Add vermouth, orange juice and reduce until there is only a tbsp of so of liquid.
- Add seasonings, olives, capers and tomatoes, heat thoroughly about five minutes to meld the flavors.
- Turn off heat, stir in butter to create sauce.
- Pour hot sauce over fish and serve.
- A dish of couscous is a delightful side, along with shredded zucchini in sour cream with nutmeg.
People Who Like This Dish 1
- bluewaterandsand GAFFNEY, SC
- notyourmomma South St. Petersburg, FL
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" It was excellent "