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Sautéed Flounder with Tomatoes and Olives Recipe

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This recipe for Sautéed Flounder with Tomatoes and Olives is from Ziska Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two-6 oz. portions fresh flounder
Creole spice
Flour for dredging
1 egg, beaten
Oil to saute
1 T. unsalted butter
1 1/2 tsp. rinsed capers
8 large stuffed green olives, halved
1/4 c. thinly sliced red onions
1 1/2 tsp. chopped jalapeño peppers
1/2 c. chopped tomatoes and juices
Directions:
Directions:
Season the flounder fillets with creole spice. Dust with flour and dip into the beaten egg. In a large skillet heat 1 tablespoon of oil over medium heat. Saute the fillets for 3 minutes on each side, or until they are just done. Set aside and keep warm. Wipe out the skillet. In the same skillet, melt the butter, add the capers, olives, onions, jalapeños, tomatoes and juices. Saute for 2 minutes. Top the flounder with the sautéed mixture and serve.
Number Of Servings:
Number Of Servings:
2

 

 

 

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