Ingredients
2 Tablespoons shallots, minced
1/2 cup olive oil
1 1/2 cups canned tomatoes, drained and chopped
1/3 cup lemon juice
2 Tablespoons GOLDEN BLOSSOM HONEY
1 Tablespoon fresh basil, chopped, or 1 teaspoon dried
1/3 cup dry white wine
1 1/2 pounds flounder fillets
flour
1 pound fresh spinach, leaves only
1/3 cup sliced almonds, toasted
Honey Tips
How Honey Is Created
Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.
Directions
Sauté shallots in a medium pan, in ¼ cup of olive oil, until tender. Stir in tomatoes, lemon juice, honey and basil. Simmer for 15 minutes, stirring occasionally. Add wine and bring to a boil. Continue boiling for 4 minutes.
While sauce is cooking, cut flounder into 2-inch pieces. Coat in flour. Shake off excess. In a skillet, heat remaining ¼ cup oil, until hot. Sauté flounder, turning until golden on both sides.
Remove from pan. Drain on paper towels.
Place spinach leaves on plates. Top with flounder. Spoon warm sauce on salad. Sprinkle with almonds and serve.
Serves 3-4.
While sauce is cooking, cut flounder into 2-inch pieces. Coat in flour. Shake off excess. In a skillet, heat remaining ¼ cup oil, until hot. Sauté flounder, turning until golden on both sides.
Remove from pan. Drain on paper towels.
Place spinach leaves on plates. Top with flounder. Spoon warm sauce on salad. Sprinkle with almonds and serve.
Serves 3-4.
