The Friday Foodie: Flounder with Chef Jared Tees



A great seafood recipe for spring, or really any time with Chef Jared Tees from 18 Steak.  Flounder Meuniere….  Skinless Flounder Filet /  Saute in 1/2 Olive Oil – 1/2 Butter mixture — 2-3 minutes per side.  Add pecans or almonds or both to pan sauce, and squeeze 1/2 lemon over each filet.  Plate with parsley and pan sauce.  Serve a hot bacon potato salad as a side, and drink a nice, crisp Chablis.  Enjoy!

About author

No comments