SAUTEED FLOUNDER OVER GOLDEN RAISIN PILAF WITH TOMATO LEMON WINE SAUCE

SAUTEED FLOUNDER OVER GOLDEN RAISIN PILAF WITH TOMATO LEMON WINE SAUCE

 

1 box Near East Rice pilaf

½ cup golden raisins

1/2 tsp. cinnamon

I Tbs. olive oil

4 large flounder filets or 2 lbs. any white fish (cut into 4-6 portions)

¼ cup butter

2 Tbs. olive oil

S&P

3 medium tomatos, chopped (or 1, 14.5 .oz can chopped tomatoes)

½ cup white wine

Juice of one lemon

3 Tbs. cold butter

¼ cup fresh parsley, chopped

 

Cook rice pilaf according to package directions, but add raisins and cinnamon to the water along with the olive oil.

In a large skillet, melt butter and add olive oil over medium high heat. Season filets with salt and pepper. Sear until fish is browned and cooked through. About 2-3 minutes each side. Remove from pan and cover with foil to keep warm or place in 300 degree oven to finish the cooking if filets are thick like cod or sea bass.

Add tomatoes, wine and lemon juice to the pan juices and cook for 5 minutes until the sauce begins to reduce. Chop butter into small cubes and whisk into sauce to make it silky.

Plate the fish over the pilaf with sauce on top. Garnish with parsley.

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Seafood

Gluten-free

© 2018 by PAMELA GELSOMINI, LLC