Broiled Flounder Pizziaola

Servings:

Cooking Time:

Ingredients:

• 1 green pepper, diced
• 1 Spanish onion, chopped fine
• 1 tomato, red ripe, diced
• 1 tsp fresh garlic, minced
• 1/2 tsp fresh or dried basil, chopped if fresh
• 1/2 tsp fresh or dried rosemary, picked clean if fresh
• 1/2 tsp salt
• 1/4 tsp white pepper or black pepper if preferred
• 2 cups white wine (may substitute sherry wine if desired)
• 2 tbsp olive oil or vegetable oil
• 4 8oz cuts fresh flounder
• 2 lemons
• 4 sprigs fresh rosemary or basil for garnish

Instructions:

• Set your oven to broil with the rack on the 2nd highest level.
• Place the flounder spaced evenly apart on a baking sheet or sizzle plates (if you have them).
• Squeeze the juice of one lemon (you may use lemon juice if you do not have fresh lemons) evenly across the 4 pieces of flounder.
• Then take 1 cup of the white wine and evenly coat the flounder.
• Set the other 2 cups aside to use in the sauce. Place in the middle of the oven.
• Turn your burner on to med-hi heat.
• Place the oil into a sauté pan and set on the burner to heat.
• Once the oil is very hot (you'll hear little popping sounds) place the onion, green pepper, and garlic into the pan and stir.
• After a minute add the tomato, basil, rosemary, salt and pepper to the pan and stir. Sauté for another minute.
• Check the flounder, if the wine has dried up, add a little water to the pan to prevent sticking.
• The flounder should be almost done, check by feeling the center of each piece, if it bounces back, it is done. If it feels soft and squishy to the touch it needs some more time.
• Add the white wine to the sauté pan slowly and reduce by half.
• By the time the sauce is finished your flounder should be fully cooked (firm to the touch). If not, set the pan aside.