Sauteed flounder with mushroom and shallot

Paula Deen

Serves: 6 to 8

  • 6 tablespoons butter, divided
  • 2   4 ounce packages sliced gourmet blend mushrooms
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/ cup chicken stock
  • 3/4 teaspoon ground black pepper, divided
  • 1/2 teaspoon salt, divided
  • 6 to 8 flounder fillets
  • 1 tablespoon olive oil

In a large skillet, melt 2 tablespoons butter over medium heat. Add mushrooms, shallot and garlic; cook for 6 to 8 minutes or until mushrooms are tender. Add wine; cook for 2 minutes. Add broth, 1/2 teaspoon pepper and 1/4 teaspoon salt; cook for 2 to 3 minutes or until slightly thickened. Stir in 2 tablespoons butter. Remove from heat.

Sprinkle flounder with remaining 1/4 teaspoon each salt and pepper. In another large skillet, heat remaining 2 tablespoons butter and olive oil over medium heat. Add flounder, in batches if necessary, and cook for 4 to 5 minutes per side or until fish flakes easily when tested with a fork. Serve mushroom sauce over flounder.

*Chef’s note: Delicious! I used 4 fillets of tilapia instead, which tasted just fine and took about the same amount of time to cook; just make sure the fish is white all the way through. I also used simple white mushrooms and, as usual, an extra clove of garlic. The sauce was so tasty; be sure it is warm when serving. I started the fish earlier than the recipe suggests to have everything finish at the same time. I may even season the fish more next time, maybe with Old Bay or some garlic.


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