FLOUNDER WITH MUSHROOMS AND TOMATOES

Flounder with Mushrooms and Tomatoes image

Provided by Debra Schweikert

Categories Seafood

Time 35m

Number Of Ingredients 12

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1 Tbsp butter
1 Tbsp extra virgin olive oil
1/3 lb white mushrooms, cubed
2 tsp minced garlic
1 Tbsp lemon juice, fresh
1 tsp dried thyme
salt and pepper to taste
6 Tbsp white sesame seeds
4 flounder fillets (5 oz. each)
2 Tbsp vegetable oil
3 Tbsp chopped parsley
4 ripe plum tomatoes, peeled and cubed

Steps:

1. Heat butter and olive oil in a large skillet; add mushrooms, and cook over medium high heat, shaking the pan until mushrooms are lightly browned.
2. Add garlic, cook a few seconds, then add tomatoes, lemon juice, thyme and salt and pepper.Cook, stirring for five minutes. Remove from heat and keep warm.
3. Spread the sesame seeds on a large plate; season the fillets with salt and pepper, then lay them on the sesame seeds, flip the fillet, and repeat with the other side.
4. Heat the vegetable oil in a non-stick skillet large enough to hold the fillets without crowding.Cook over high heat until fillets and seeds are lightly browned on both sides.
5. Spoon the mushroom-tomato sauce onto 4 warmed dinner plates, place the fillets on top of the sauce, sprinkle with parsley and serve.