Chef John Folses' Tomato and Basil Flounder - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folses' Tomato and Basil Flounder

Tomato and Basil Flounder

PREP TIME: 30 Minutes SERVES: 4

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.

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