Pan Seared Rosemary Flounder

From time to time, I read the recipes that come with packaged products, and this time I actually tried a recipe that was printed on the package of flounder flillets I purchased.  Lucky for us, this turned out to be delicious.

Here's what you will need to prepare this dish:

2 flounder fillets, thawed

1 Tbl. olive oil

3 cloves of garlic, chopped

2 sprigs of fresh rosemary, stem removed

flour for dredging

1 Tbl. butter

salt and pepper

lemon wedges

Directions:

1)  Heat oil in pan over medium heat.  Add garlic and rosemary to the pan and cook for about 3 minutes.  Garlic should start to brown, but be careful to avoid burning it.  

Remove garlic and rosemary, transfer to a bowl and set aside.  Leave the oil in the pan.  Along with the garlic and rosemary into the bowl, add 1 Tbl. butter, and a wedge of lemon.  This will be used to make the pan sauce.

2)  Pat the fillets dry.  Dredge fillets in flour that has been seasoned with salt and pepper.

3)  Put the fish in the pan in the oil.  Cook for about 3 minutes on each side, turning only once -- flounder is very delicate and can easily break apart.

4)  Place fish on serving plates.  Return the garlic/rosemary to the pan, add 1 Tbl. butter and a squeeze of lemon juice.  Once the butter has melted, stir and pour over the fish.  Serve immediately.

Enjoy friends!

Zucchini Fritters

These have been a family favorite for years.  Especially when the garden starts producing more zucchini than you know what to do with.

Grate a small to medium zucchini, peel and all, into a bowl.

The rest of the ingredients:  

1 egg, onion, red pepper flakes, bread crumbs, salt & pepper.

Crack the egg into the bowl, add some red pepper flakes, 

thin onion slices, and salt & pepper.

Next, sprinkle in some bread crumbs.

Mix it all up.  Have a skillet brushed with oil, hot and ready to go.  

This mixture can't sit, you have to make the fritters right away otherwise, 

the whole mix gets runny.  Not good!

Drop by spoonfuls into the hot oil.

When the fritters are nice and brown, flip 'em over and brown the other side.  

Turn down the heat for the flip side.

When the fritters are done, drain on paper towel, sprinkle a little more salt on top. yum, Yum, YUM!

I could seriously eat these every day.  Enjoy friends!