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Frying Oil- just enough to coat the bottom of the pan Flour- 3 cups Flounder Fillet
Sauce: 1 tbsp butter 1 1/2 cups chopped onion 2 tbsp diced red bell pepper 1 cup sliced mushrooms 1 tbsp sliced fresh garlic 1 cup of fresh peeled crawfish tails 8 oz heavy cream 1 tbsp Worcestershire sauce 1 tbsp hot sauce 1/4 cup shredded pepper jack cheese 1 tbsp butter (to finish) 1 cup of fresh lump crabmeat 3 cups of cooked pasta (fettuccini, bowtie...etc) PROCEDURE
Coat the bottom of a skillet with oil and lightly flour your fillet of flounder.
Fry presentation side down first and then flip after about one to two minutes to finish the other side.
For the sauce: melt one tbsp of butter and add your onions, bell pepper, mushrooms, and garlic and cook until tender. Add crawfish tails and toss into the mixture.
Add the heavy cream and the Worcestershire, and hot sauce and melt in the pepper jack cheese... finish with one more tbsp of butter to add a nice shine and toss in your crabmeat... finally add your pasta and plate.
Top with your flounder and a lemon slice and fresh parsley!