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Published
by the Corpus Christi Caller-Times. CLICK FOR NEWSPAPER DELIVERY
Wednesday, August 15, 2001
Creole seasonings add dash to flounder
Associated Press
One pot. An estimate of 25 to 27 minutes cooking time - say half an hour for slowpokes. And there you have it, dinner for six is on the table.
You must remember to do the shopping ahead of time. Otherwise, this recipe for fine-textured fish with a bright dash of Creole seasonings is a breeze.
It fits the specifications in the title of the cookbook from which it's drawn: "Family Circle Quick & Easy Recipes" (Broadway Books, $24.95).
CREOLE-STYLE FLOUNDER
(Preparation 15 minutes, cooking time 10 to 12 minutes)
2 tablespoons butter
¼ cup chopped celery
¼ cup chopped onion
2 cloves garlic, finely chopped
1 large sweet green pepper, cored, seeded and thinly sliced lengthwise
6 flounder fillets (11/2 pounds total)
½ teaspoon salt
¼ teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
8-ounce can tomato sauce
1 tablespoon fresh lemon juice
Heat butter in a large nonstick skillet over medium-high heat. Add celery, onion, garlic and green pepper; cook until tender, about 5 minutes.
Season fillets with salt, black pepper and red pepper. Place on top of vegetables in skillet. Pour tomato sauce evenly over top of fish. Drizzle with lemon juice. Cover and cook over medium-high heat 7 minutes or until fish is cooked through.
Makes 6 servings. Nutrition information per serving: 175 cal., 25 g pro., 5 g fat, 7 g carbo., 596 mg sodium, 70 mg chol.
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