Sauteed Flounder With Tomatoes And Olives

If there is any point on which God’s holiest saints agree it is this: that they see more, and know more, and feel more, and do more, and repent more, and believe more, as they get on in spiritual life, and in proportion to the closeness of their walk with God. In short, they “grow in grace,” as St. Peter exhorts believers to do; and “abound more and more,” according to the words of St. Paul (2 Pet. 3:18; 1 Thes. 4:1).

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs		Essnce10	2	Servings

INGREDIENTS

12	oz	Fresh flounder fillets -, 2
		fillets
		Bayou Blast – {Emeril's
		Creole Seasoning} see *
		Note
		Flour, for dredging
1		Egg, beaten
		Oil, to saute
1	T	Unsalted butter
1 1/2	t	Rinsed capers
8		Stuffed green olives, halved
1/4	c	Thinly-sliced red onions
1 1/2	t	Chopped jalapeno peppers
1/2	c	Chopped tomatoes and juices

INSTRUCTIONS

Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe  which
is included in this collection.  Season the flounder fillets with Bayou
Blast. Dust with flour and dip  into the beaten egg. In a large skillet
heat 1 tablespoon of oil over  medium heat. Saute the fillets for 3
minutes on each side, or until  they are just done. Set aside and keep
warm. Wipe out the skillet. In  the same skillet, melt the butter, add
the capers, olives, onions,  jalapenos, tomatoes and juices. Saute for
2 minutes. Top the flounder  with the sauteed mixture, and serve. This
recipe yields 2 servings.  Recipe Source: ESSENCE OF EMERIL with Emeril
Lagasse From the TV FOOD  NETWORK - (Show # EE-2255 broadcast
07-29-1996) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com  09-03-1996  Recipe by: Emeril Lagasse  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 241 Calories From Fat: 109 Total Fat: 12.2g Cholesterol: 203.5mg Sodium: 718mg Potassium: 375.6mg Carbohydrates: 1.9g Fiber: <1g Sugar: <1g Protein: 29.4g