Flounder in Pinot Grigio with Creole Tomatoes

Chef Burton Sterner, New York, NY

Louisiana flounder filets simmered in a shrimp stock with Pinot Grigio and creole tomatoes.


4 Louisiana flounder filets
2 tablespoons olive oil
5 cloves garlic, sliced thin
1/2 cup Creole tomatoes, diced
2 tablespoons petite capers
1/2 cup Pinot Grigio
1/2 cup fish or shrimp stock
2 tablespoons butter
salt and pepper, to taste


In a large frying pan big enough to hold the 4 filets, add the olive oil and sweat the garlic over medium heat, being careful not to burn it.
Add the tomatoes and capers and sauté for about 15 seconds. Add the wine and fish stock.
Carefully slide the filets into the pan and bring to a slow simmer. Cover and simmer for about 3 minutes.
Flip filets over with a spatula to ensure the fish is cooked through and simmer about another 3 minutes covered.
Remove the filets and place 1 or 2 in a dish deep enough to hold some of the liquid; keep warm.
Add the butter, salt, and pepper to the sauce in the pan and continue to simmer the sauce another 2 to 3 minutes.
Spoon sauce over top of fish. Serve with some good French or Italian bread for dipping in the sauce.

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