Haitian Flounder

Yield:

Makes 6 servings

Recipe from


Ingredients

6 (6-ounce) flounder fillets
3 tablespoons fresh lime juice
1/2 teaspoon salt
3 tablespoons chopped fresh parsley
1/4 cup butter
1/4 cup olive oil
2 garlic cloves, minced
1 small onion, finely chopped
1 red bell pepper, chopped
1 jalapeño or serrano chile, chopped
3 tomatoes, seeded and chopped
1/3 cup fresh orange juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Garnish: chopped fresh parsley
Hot cooked jasmine rice
Lime wedges

Preparation

Place flounder fillets in a shallow dish. Sprinkle evenly with lime juice, 1/2 teaspoon salt, and 3 tablespoons chopped fresh parsley.

Melt butter over medium-high heat in a skillet large enough to hold all fillets; add olive oil. Add garlic and next 3 ingredients. Sauté 3 minutes or until soft. Add tomato, orange juice, remaining 1/2 teaspoon salt, and pepper; bring to a boil.

Add fish fillets; reduce heat to medium, and simmer, uncovered, about 10 minutes or until fish flakes with a fork.

Place fish on serving plates; spoon sauce evenly over fillets. Garnish, if desired. Serve with jasmine rice and lime wedges.

Note:

January 2004