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Flounder (or trout) with sautéed veggies (Oct 2010)



3-T olive oil




4-T butter


1-jalapeno pepper


2-garlic cloves






fresh juice from ½ lemon


8-oz. mushrooms


sherry to taste


4-flounder fillets


salt & pepper



  • In a food processor first chop garlic then onion place in a skillet and sauté.
  • While sautéing the garlic and onion, chop mushrooms, jalapeno, and then last the tomato.
  • Now add the mushrooms and jalapeno, sauté and after a short time add the tomato and sauté.
  • Add the lemon juice, parsley S&P a small amount of sherry and reduce the mixture down to a thickened consistency. Remove and keep warm.
  • Flour the flounder (or trout) and shake off excess and sauté in butter with thyme and S&P.
  • Place fillets on the plates, pour sautéed veggies and sauce over fish fillets and serve.


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