Sherried Flounder

1. 1

   Thinly slice 1 green onion; reserve for garnish.

2. 2

   Cut remaining green onions into 2-inch pieces.

3. 3

   In nonstick 12-inch skillet, heat oil over medium-high heat until hot.

4. 4

   Add green-onion pieces and red pepper and cook 5 minutes or until pepper is tender-crisp, stirring occasionally.

5. 5

   Add sherry to skillet; cook 30 seconds or until liquid is reduced by half.

6. 6

   Stir in clam chowder and black pepper; heat to boiling, stirring frequently.

7. 7

   Reduce heat to medium.

8. 8

   Place flounder on top of soup mixture; cover and cook 3 to 4 minutes or until just opaque throughout.

9. 9

   With metal spatula, carefully transfer flounder to platter.

10. 10

    Spoon soup mixture over flounder.

11. 11

    Sprinkle with reserved sliced green onions.

No additional tips available.