Starry Flounder Florentine

March 15, 2016

 Alaska Sole fillets

Starry Flounder Florentine

DIRECTIONS

Heat 1 tablespoon oil in large, deep fry pan or stockpot over medium heat. Stir in garlic and pancetta and cook 1 to 2 minutes. Remove pancetta from pan; hold aside.

Rinse any ice glaze from frozen Alaska Sole fillets under cold water; pat dry with paper towel. Brush both sides of fillets with remaining oil. Place fillets in pan and cook, uncovered, over medium-high heat about 3 minutes, until browned. Shake pan occasionally to keep fish from sticking.

 

Flounder Florentine

 

Turn fillets over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 2 to 5 minutes. Cook just until fish is opaque throughout. Remove fillets to platter; keep warm.

Add water, spinach and pancetta to pot; cover and cook a few minutes, just until spinach is wilted. Stir to blend flavors and heat through.

 

Flounder Florentine

SERVES 4
PREP TIME 10 minutes
COOK TIME 15 minutes

  • 2 Tablespoons olive, canola, peanut or grapeseed oil, divided
  • 2 teaspoons chopped garlic
  • 2 oz. pancetta or 1/4 cup crumbled bacon
  • 4 Alaska Starry Flounder fillets (4 to 6 oz. each), fresh, thawed or frozen
  • 1/2 to 1 teaspoon lemon pepper blend
  • 1/4 cup water
  • 2 packages (6 to 7 oz. each) fresh baby spinach
  • 2 Tablespoons prepared tapenade OR 1 can (4 oz.) pitted chopped black olives, drained

Add water, spinach and pancetta to pot; cover and cook a few minutes, just until spinach is wilted. Stir to blend flavors and heat through.

To serve, portion about 1/2 cup spinach blend onto each plate. Top with a seafood fillet and 1/2 tablespoon tapenade or 1 tablespoon olives.
Cook’s Tip: Substitute Alaska Cod or Pollock fillets for Alaska Sole; adjust cook time for fillet size

  TO BUY FISH CLICK HERE





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