FLOUNDER POACHED IN FRESH TOMATO SAUCE
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1/2 cup white wine
2 teaspoons dried basil
3 cups chopped, skinned, and seeded tomatoes
1 pinch marjoram
4 skinned flounder fillets
1/2 lemon, juice only
salt and freshly ground black pepper (to taste)
Cook the onion and garlic in the olive oil until soft.
Add the wine, basil, and marjoram. Simmer until most of the liquid evaporates.
Add the tomatoes and simmer 3 minutes.
Place the flounder fillets in the simmering sauce, cover, and cook gently for 2 minutes -- just until fish is firm.
Remove fish, add the lemon juice to the sauce, salt and pepper to taste, and pour over the fish.
Servings: 4
Source: Fifty Ways to Cook Most Everything by Andrew Schloss with Ken Bookman
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons olive oil
1/2 cup white wine
2 teaspoons dried basil
3 cups chopped, skinned, and seeded tomatoes
1 pinch marjoram
4 skinned flounder fillets
1/2 lemon, juice only
salt and freshly ground black pepper (to taste)
Cook the onion and garlic in the olive oil until soft.
Add the wine, basil, and marjoram. Simmer until most of the liquid evaporates.
Add the tomatoes and simmer 3 minutes.
Place the flounder fillets in the simmering sauce, cover, and cook gently for 2 minutes -- just until fish is firm.
Remove fish, add the lemon juice to the sauce, salt and pepper to taste, and pour over the fish.
Servings: 4
Source: Fifty Ways to Cook Most Everything by Andrew Schloss with Ken Bookman
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Fish, Shellfish
Main Dishes - Fish, Shellfish
- Archer Teachers Great Fish and Chips (Arthur Treachers copycat recipe)
- Shrimp Stir-Fry with Toasted Pecans
- Curried Spinach and Shrimp (using buttermilk)
- Mariscada (Seafood Stew) and Sweet Potato and Ginger Puree (Repost)
- Little Norway Festival Avocado Salmon
- Potato Crusted Whitefish (using shredded potatoes, serves 2)
- Leslie Revsin's Sauteed Red Snapper with Roasted Tomatoes
- Tuna Noodle with Peas (West Bend Electric Skillet Manual, 1981)
- Shrimp au Gratin for Two
- Flounder Creole (with brown rice)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute