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Flounder Almondine

Cool.Cook's picture
  Flounder 2 Pound
  Flour 1⁄2 Cup (8 tbs)
  Butter 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Minced garlic 1⁄2 Teaspoon
  Sliced almonds 1⁄4 Cup (4 tbs)
  Dry white wine 2 Tablespoon (Such As French Muscadet)
  Lemon juice 1 Tablespoon
  Minced fresh parsley 1 Tablespoon

Lightly dust the flounder with flour.
Heat 1/2 tablespoon of butter and 1/2 tablespoon oil in a 10" or 12" non-stick skillet. Saute flounder for 2-3 minutes on each side. Remove to a warm platter.
Add remaining butter and oil to skillet. Saute garlic and almonds for 1 minute. Add wine and lemon juice. Stir until combined.
Pour sauce over fillets and sprinkle with parsley.
Serve with wild rice and Carrots a la Champagne
Wine: Italian Vernaccia

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