Thursday, August 5, 2010

Flounder with tomatoes and onions

1/2 sweet onion, thinly sliced
cherry tomatoes
1/4 cup white wine
2 fillets of flouder
Bosari seasoning (citrus)
2 tbsp olive oil or safflower oil

Put olive oil or safflower oil in large saute pan over medium heat. Add onions and cook until softened, about 5 minutes. Add tomatoes and white wine and cook until wine is evaporated, about 10 minutes over medium heat (tomatoes will start to pop). Remove from pan and keep warm.
Sprinkle fish with Bosari or salt and pepper. Add to same pan and cook about 3 minutes per side or until cooked through. Serve fish topped with tomato-onion mixture.

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