Virginia SeafoodWild. Sustainable. Available. Follow us on Facebook! Follow us on Instagram! Join us on LinkedIn! Follow us on Twitter!

ConsumersThe TradeNewsFestivalsDive-Inspotlight: Chesapeake Rayspotlight: Deep Sea Red Crab

Ocean View Flounder
Chef Bobby Huber, Jr., Virginia Beach

4 Flounder fillets (6 ounces each)
4 tablespoons All-purpose flour
1/2 teaspoon Salt
Fresh ground pepper, to taste
2 teaspoons Extra-virgin olive oil
4 cloves Garlic
2 tablespoons Parsley, chopped
1/4 teaspoon Crushed red pepper flakes
1 can (28 ounces) Plum tomatoes, drained and coarsely chopped
1/2 cup Fish stock or clam juice

Lightly dust flounder with flour and season with salt and pepper. Set aside. Heat olive oil in 10-inch skillet over medium heat. Add garlic, parsley, and pepper flakes and saut é for 30 seconds; do not let garlic brown. Add tomatoes and fish stock. Place flounder in pan and spoon sauce over it so the fish is covered. Adjust heat so sauce is at a very slow simmer. Cook until flounder is just cooked through, about 15 minutes. Place on plates and spoon sauce over top. Serves 4.

Calories: 295, Calories from protein: 38, Calories from carbohydrates: 26, Calories from fat: 34, Calories from saturated fat: 6.

Top