Flounder (or trout) with sautéed veggies (Oct 2010)
|
3-T olive oil |
1-tomato |
|
4-T butter |
1-jalapeno pepper |
|
2-garlic cloves |
parsley |
|
1-onion |
fresh juice from ½ lemon |
|
8-oz. mushrooms |
sherry to taste |
|
4-flounder fillets |
salt & pepper |
Preparation:
- 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.