Wednesday, June 8, 2011

Flounder with Peppers

It has been fun, rediscovering fish, other than the salmon, we love so much.  I still maintain, there is nothing close to the goodness of salmon but there are fish dishes that are tasty and filling.  This is from Bobby Flay and it was another fishy success.  I am no longer surprised when we like a fish meal.

Flounder with Peppers  (adapted2 servings

  • Olive oil, for sauteing
  • 1/2 onion, chopped
  • 1/2  orange bell pepper, cut in strips
  • 1/2 large green bell pepper, cut in strips
  • tomatoes, diced 
  • handful of chives from our garden
  • 1/4 cup water
  • ground black pepper to taste
  • 2 tablespoons  oregano
  • 2 to 3 big leaves fresh basil
  • 2  medium flounder fillets
  • Garlic powder
  • Chopped parsley

Coat a large saute pan with oil.

Saute, over medium heat, onions  until they are translucent. Add bell peppers. Cook approx. 2 minutes. 

Then add tomatoes and 1/4 cup water. Season with salt and black pepper to taste. Add oregano, parsley and basil. Cook for approximately 10 minutes, contents should be juicy.

Rinse fish in cold water. Season with a black pepper, oregano, and garlic powder. Separate ingredients in saute pan.

Push all solid ingredients to one side. 

Gently lay fish in hot liquid, try not to let fillets overlap. Cover. Cook 5 to 10 minutes depending on thickness of fillets.

When fillets become a milky white, they a done.

I can envision this with a little orange juice or orange zest. 

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  1. this looks just lovely!! thank you for sharing this.

  2. I love how simple and fresh flounder is. You've complimented that beautifully with this dish!

  3. I love flounder, it is one of my favorite "fishes"... I really look forward to trying this! Have a wonderful Thursday!
    Take care,

  4. I've never made flounder before, but this looks good so I might have to try it!

  5. I usually trust Bobby Flay to come up with recipes that have good flavors. Hubby and I are big flounder fans, but, like crab, we like the flavor of the fish to come through, not the other ingredients. Just not sure I would like this, but am intrigued because it's Bobby Flay and I almost always like anything he does. I guess I better try it and see.


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