| 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 |
tb |
Unsalted butter |
| 1 1/2 |
ts |
Rinsed capers |
| 8 |
lg |
Stuffed green olives; halved |
| 1/4 |
c |
Thinly-sliced red onions |
| 1 1/2 |
ts |
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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