Sauteed Flounder with Tomatoes and Olives Recipe

Name: Sauteed Flounder with Tomatoes and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two-6 ounce portions fresh flounder; Creole spice; Flour for dredging; 1 egg, beaten; Oil to saute; 1 tablespoon unsalted butter; 1 1/2 teaspoons rinsed capers; 8 large stuffed green olives, halved; 1/4 cup thinly sliced red onions; 1 1/2 teaspoons chopped jalapeno peppers; 1/2 cup chopped tomatoes and juices

Servings: persons

Two-6 ounce portions fresh flounder
Creole spice
Flour for dredging
1 egg, beaten
Oil to saute
1 tablespoon unsalted butter
1 1/2 teaspoons rinsed capers
8 large stuffed green olives, halved
1/4 cup thinly sliced red onions
1 1/2 teaspoons chopped jalapeno peppers
1/2 cup chopped tomatoes and juices

1
Season the flounder fillets with creole spice.
2
Dust with flour and dip into the beaten egg.
3
In a large skillet heat 1 tablespoon of oil over medium heat.
4
Saute the fillets for 3 minutes on each side, or until they are just done.
5
Set aside and keep warm.
6
Wipe out the skillet.
7
In the same skillet, melt the butter, add the capers, olives, onions, jalapenoes, tomatoes and juices.
8
Saute for 2 minutes.
9
Top the flounder with the sauteed mixture and serve.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Two-6 ounce portions fresh flounder, Creole spice, Flour for dredging, 1 egg, beaten, and more.

Yes, Sauteed Flounder with Tomatoes and Olives falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Flounder with Tomatoes and Olives

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