Sauteed Flounder with Tomatoes and Olives (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 2 |
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Ingredients:
two-6 ounce portions fresh flounder |
creole spice |
flour for dredging |
1 egg, beaten |
oil to saute |
1 tablespoon unsalted butter |
1 1/2 teaspoons rinsed capers |
8 large stuffed green olives, halved |
1/4 cup thinly sliced red onions |
1 1/2 teaspoons chopped jalapeno peppers |
1/2 cup chopped tomatoes and juices |
Directions:
1. 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, jalapenoes, tomatoes and juices. Saute for 2 minutes. Top the flounder with the sauteed mixture and serve.
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