Pan-fried Flounder with Parsley Potatoes and Tomato-Raisin Relish

Submitted by: Paul Fischbach

Combine fresh and sun-dried tomatoes with California raisins and spoon over a flounder fillet.

Details

INGREDIENTS

    Tomato-Raisin Relish

    • 2/3 cup tomato concasse
    • 2 teaspoons finely diced sun-dried tomatoes
    • 2 teaspoons minced shallots
    • 2 teaspoons California raisins
    • 1-1/3 tablespoons rice vinegar
    • 1 teaspoon fresh lemon juice
    • 1 teaspoon chopped fresh basil
    • 2 teaspoons chopped chives
    • 2-2/3 tablespoons extra virgin olive oil
    • Salt and pepper

    Parsley Potatoes

    • 1 pound whole new potatoes, 1 to 1-1/2 ounces each
    • 1/2 tablespoon finely chopped parsley
    • 1 1/2 tablespoons softened butter
    • Salt and pepper

    French Green Beans with Shiitake Mushrooms

    • 1 package (16-ounce) French-cut green beans
    • 4 ounce shiitake mushrooms, sliced
    • 1-1/2 tablespoons softened butter
    • Salt and pepper

    Pan Fried Flounder

    • 4 flounder fillets (four 7-ounce or eight 3 1/2-ounce fillets)
    • 1/4 cup seasoned flour
    • 1/2 cup clarified butter
    • 1 cup butter, softened
    • 1 1/2 tablespoons fresh lemon juice
    • 1 lemon, sliced
    • 1/2 teaspoon chopped parsley

    PROCEDURE

    For relish, combine ingredients altogether in mixing bowl; mix well. Season to taste with salt and pepper. Store in refrigerator until ready to serve.

    To prepare parsley potatoes, combine potatoes and water to cover in smalll saucepan. Bring to boil and cook until tender. Drain; cool and peel. Melt butter over medium heat in sautépan and let foam. Add potatoes, tossing until warm through. Season with salt and pepper. Sprinkle with parsley and serve hot.

    For French green beans, melt butter in sautépan and heat to foaming. Add beans and mushrooms; toss until hot. Salt and pepper to taste and serve.

    Dredge flounder fillets in seasoned flour. Heat clarified butter in sautépan and sauté fish, beginning with bone side, about 2 minutes on each side, until nice golden brown color. Remove and set aside on warm plate. Discard excess oil and reduce heat. Add softened butter to pan and let foam until browned. Stir in lemon slices and juice; add chopped parsley. Toss quickly until heated through.

    To serve, arrange 3 ounces of parsley potatoes in a 12-inch oval in center of plate. Spoon 3 ounces of green beans and mushrooms next to potatoes at 10 o’clock. Slice fish and shingle over potatoes just above center at 3 o’clock. Spoon pan sauce over and top with tomato-raisin relish.

    Nutrition Facts Per Serving

    Calories 1200 (66% from fat); Total Fat 90g (sat 50g, mono 30g, poly 4g, trans 0g ); Cholesterol 305mg; Protein 45g; Carbohydrate 58g; (Dietary Fiber 7g; Sugars 22g; ); Iron 4mg; Sodium 350mg; Calcium 132mg; Potassium 1578mg

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