Pan-Fried Flounder with Scallions, Corn , and Tomatoes

Page 185

| Course Type: Main Courses

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Most of the recipes in this book hit the close to 30 minutes mark but this recipe was in the bonus section of the book and a 15 minute recipe. My daughter and I made this one together for us and it was so good. She said anytime you want to make this one again I'm ready to eat it.

First you sauté green onions in just a little bit of olive oil. Then you add cherry tomatoes (we used grape tomatoes), and fresh from the cob corn (it also says you can use thawed frozen if fresh isn't available).

Next you remove that from the pan and add some lemon juice to the pan and pan fry the flounder. It also suggests you can use almost any firm white fleshed fish including catfish. We used Swai which is Vietnamese Catfish. The lemon juice gives it the most heavenly flavor that just screams summer. You remove the fish to the platter with the veggies and sprinkle with salt, pepper and chives.

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