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La Belle Cuisine - More Fish Recipes

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Sautéed Flounder Salad

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Sautéed Flounder Salad
Harry's Continental Kitchens, Longboat Key, FL
Gourmet Archives

2 pounds flounder fillets cut into 3-inch pieces
All-purpose flour seasoned with salt and pepper for dredging
1 cup olive oil
2 tablespoons minced shallot
2 cups minced, seeded, peeled vine-ripened tomatoes
1/2 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon chopped fresh basil leaves
1/4 cup dry white wine
1 pound fresh spinach, coarse stems discarded, washed thoroughly
1/4 cup minced scallion
1/4 cup sliced almonds, toasted

Dredge flounder in flour, shaking off excess.
In a skillet heat 1/4 cup oil over moderately high heat until hot but not smoking. Sauté flounder in batches, turning until golden, about 2 minutes. Transfer flounder as browned to paper towels to drain. Discard oil in skillet. Cook shallot in remaining 3/4 cup oil over moderately low heat, stirring, until softened. Add tomatoes, lemon juice, sugar and basil. Cook mixture over moderate heat, stirring, 1 minute. Add wine and bring mixture to a boil. Boil dressing 3 minutes. Divide spinach among 6 plates and arrange flounder on spinach. Spoon warm dressing over salads. Garnish salads with scallion and almonds. Serves 6 as a first course or a light entrée.

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