Flounder in Jalapeno Cream |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I grew up eating deep fried flounder- which was great - but when I came across this recipe my first thought was Wow not my mother's flounder. As flounder is not available in many parts of the US, this would also work very well with sole or mild flavored fish fillets. Recipe source: Gourmet (June 2005) Ingredients:
2 scallions, white parts only, chopped |
1 tablespoon unsalted butter |
1 -2 tablespoon jalapeno, chopped (including seeds) |
1/2 cup heavy cream |
1/2 teaspoon salt |
4 (6 -8 ounce) flounder fillets (or other mild tasting filets) |
1/8 teaspoon black pepper |
1/2 cup grape tomatoes, quartered |
1 tablespoon cilantro |
Directions:
1. In a large skillet over medium heat cook the scallions in the butter until softened (3-5 minutes). Add jalapeno, cream and 1/4 teaspoon salt and bring to a simmer.
2. Pat fish dry then sprinkle with pepper and remaining salt (1/4 teaspoon).
3. Fold each filet in half crosswise and place in sauce and cook at a simmer until fish is cooked through (5-10 minutes). Transfer fish to a platter and keep warm.
4. Add tomatoes and cilantro to sauce in skillet and cook over medium low heat until heated through (1 minute).
5. Spoon sauce over fish and serve.
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