2 scallions, white parts finely chopped and greens reserved for another use
1 tablespoon unsalted butter
1 to 2 finely chopped fresh jalapeño including seeds
1/2 cup heavy cream
1/2 teaspoon salt
4 (6- to 8-oz) pieces flounder fillet
1/8 teaspoon black pepper
1/2 cup quartered grape tomatoes
1 tablespoon chopped fresh cilantro
Instructions
Cook chopped scallions in butter in a 10-inch heavy skillet over
moderate heat, stirring, until softened, 3 to 4 minutes. Add
jalapeño (to taste), cream, and 1/4 teaspoon salt and bring to a
simmer.
Pat fish dry, then sprinkle with pepper and remaining 1/4 teaspoon
salt. Fold each fillet in half crosswise. Put folded fish in sauce in
skillet and cook at a bare simmer, covered, until fish is just cooked
through, 5 to 6 minutes. Transfer fish to a platter and keep warm,
covered with foil.
Add tomatoes and cilantro to sauce in skillet, along with any fish
juices on platter, and cook over moderately low heat until heated
through, about 1 minute. Spoon sauce over fish.
Originally Submitted
7/10/2022
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