Last night we tried "Flounder with Tomatoes and Peppers" from the "Better Homes and Gardens New Dieter's Cookbook" and it turned out surprisingly well. I was nervous it would be too fishy or bland; but it was one of the better dishes we've tried recently. The mix of ingredients (most that I don't normally use when cooking =) gave it a great flavor, plus once the prep work of chopping was done, it was really easy to make.
Flounder with Tomatoes and Peppers
1 lb fresh or frozen flounder fillets or other then, mild-flavor fillets (this comes out to about four 4-oz pieces of fish =)
1 cup finely chopped onions
1 medium fresh mild green chile pepper (e.g. Anaheim), seeded and cut into bite-size pieces (1/2 cup)
1 Tblsp olive oil
4 medium roma tomatoes, chopped (about 2 cups)
1/4 cup sliced, pitted imported black olives, such as kalamata or nicoise
2 Tblsps capers, drained
1/4 tsp salt
1/8 tsp freshly ground black pepper
Parsley sprigs
1) In a large skillet cook onions and chile pepper in hot oil over medium heat about 4 minutes or until tender.
2) Stir in the tomatoes, olives, capers, and 1/8 tsp of the salt. Arrange the flounder fillets on top of the vegetables. Sprinkle fish with the remaining 1/8 tsp salt and the black pepper. Cover and simmer for 4 to 5 minutes or until fish flakes easily when tested with a fork. Transfer fish and vegetables to dinner plates. Garnish with parsley.
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