COMMENT:
No herb compliments tomato better than basil and the two come together
perfectly as a sauce on this sautéed flounder dish. Try other
herbs such as tarragon and chives in the place of the basil for
an interesting twist.
INGREDIENTS:
- 6 Roma tomatoes, diced
- 2-3 leaves fresh basil
- 4 (1/4-pound) flounder fillets
- olive oil, for sautéing
- seasoned flour
- 1/2 cup onion, julienned
- 3 cloves garlic, sliced
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 2 tbsps fresh oregano
- 12 asparagus stalks
- salt and freshly ground black pepper to taste
- granulated garlic to taste
- chopped parsley for garnish
METHOD:
Coat a large sauté pan with oil and heat over medium-high
heat. Rinse fish in cold water and season with salt, pepper and
granulated garlic. Lightly dust fillets in seasoned flour. Add fish
to pan and sauté over medium heat. When done, remove fillets
and keep warm. In the same pan, add onion and garlic and sauté
until onions are translucent. Add peppers and cook an additional
2 minutes. Add tomatoes, oregano and basil and season to taste with
salt and pepper to taste. Cook for 10 minutes and add asparagus.
A small amount of water or chicken stock may be needed to retain
moisture. Cook another 5 minutes and serve. For a nice plate presentation,
place two fillets on a plate and top with vegetable mixture, chopped
parsley and a sprig of fresh basil. |
