Hi Deans, A good question,although I'll have a poor answer because I live to eat and not eat to live so it is forever changing. A lot for me is also the the company or setting. I do like a good fish though. All the best. Rab
my husband makes this and it's the most amazing thing in the entire world.
Lemon Flounder with Garlicky Shrimp:
*Makes 4 servings, cut in half for 2 people but feel free to keep the garlic, lemon, and caper amounts that are listed for 4 servings. so delish*
1 package of cooked long-grain white rice (I use instant just because it's faster)
4 flounder or tilapia fillets
1/2 tsp. salt
1/4 tsp pepper
1/4 cup pan-searing flour
4 tbsp. EVOO
4 tbsp. butter
1/2 lb small shrimp, shelled and devained
3 cloves of garlic, chopped
1/4 cup lemon juice
1/4 cup parsley
2 tbsp drained capers
1. Prepare rice according to package. keep warm.
2. season the fish with 1/4th tsp. salt and 1/8th tsp. pepper. coat both sides with flour and shake off excess.
3. heat 12-in. non-stick pan or skillet briefly over medium-high heat. add 1 tbsp. of EVOO and 1 tbsp. of butter. when that sizzles, add 2 of the fish fillets and saute for 2 minutes per side. remove to a plate when those are done -- add 1 more tbsp of both EVOO and butter and saute remaining 2 fillets if you got 'em. take them off and put them on the plate.
4. add the shrimp and the garlic to the butter/EVOO mixture in the pan. saute for 2 minutes. stir it and flip the shrimp when they turn pink. add lemon juice, parsley, capers and everything else not added yet.
serve the flounder over rice and pour the shrimp and lemon sauce over everything.