Ingredients
3/4 cup milk
3/4 cup flour
3/4 teaspoon salt
1/2 teaspoon pepper
6 tablespoons olive oil
1 pound flounder fillets
1/4 cup butter
2 pounds plum tomatoes, peeled, seeded and diced
2 tablespoons GOLDEN BLOSSOM HONEY
3 tablespoons fresh lemon juice
6 tablespoons fresh parsley, chopped
1 1/2 tablespoons capers, drained
lemon slices
additional capers
Honey Tips
Honey Is One of the Oldest Foods
Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.
Directions
Place milk in a shallow dish. In another shallow dish, mix together flour, salt and pepper.
Heat 3 tablespoons of oil in a large skillet over medium-high heat. Working with half of the flounder fillets, dip into milk and then into flour mixture. Shake off excess flour. Immediately place fish in heated skillet, sautéing until golden, about 2 minutes per side. Remove to warm platter and cover.
Add remaining 3 tablespoons of oil. Dip and sauté remaining fish. Remove to platter.
In the same skillet, simmer tomatoes and honey until tomatoes are soft, about 5 minutes, stirring occasionally. Add parsley, lemon juice and capers. Continue to cook until sauce thickens, about 5 minutes, stirring occasionally.
Spoon tomato-caper mixture over fish fillets. Garnish with lemon slices and capers.
Serves: 4
Heat 3 tablespoons of oil in a large skillet over medium-high heat. Working with half of the flounder fillets, dip into milk and then into flour mixture. Shake off excess flour. Immediately place fish in heated skillet, sautéing until golden, about 2 minutes per side. Remove to warm platter and cover.
Add remaining 3 tablespoons of oil. Dip and sauté remaining fish. Remove to platter.
In the same skillet, simmer tomatoes and honey until tomatoes are soft, about 5 minutes, stirring occasionally. Add parsley, lemon juice and capers. Continue to cook until sauce thickens, about 5 minutes, stirring occasionally.
Spoon tomato-caper mixture over fish fillets. Garnish with lemon slices and capers.
Serves: 4
