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Flounder Fillets with Asparagus and Mushrooms

Print Recipe
Flounder Fillets with Asparagus and Mushrooms
Flounder Fillets
Course Main Dish
Cook Time 10 minutes
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • 8 Large Asparagus Spears cut into 1 inch pieces
  • 8 Crimini Mushrooms medium-sized, quartered
  • ½ Yellow Onion medium-sized, sliced
  • ½ Red Bell Pepper sliced
  • 1 Tbsp garlic chopped
  • 1 Tbsp Fresh Ginger grated
  • ¼ c Sake
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Sesame Seeds toasted
  • Salt and Pepper
  • Canola oil
  • Cornstarch to dust
Course Main Dish
Cook Time 10 minutes
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Flounder Fillets thawed
  • 8 Large Asparagus Spears cut into 1 inch pieces
  • 8 Crimini Mushrooms medium-sized, quartered
  • ½ Yellow Onion medium-sized, sliced
  • ½ Red Bell Pepper sliced
  • 1 Tbsp garlic chopped
  • 1 Tbsp Fresh Ginger grated
  • ¼ c Sake
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 tsp Sesame Seeds toasted
  • Salt and Pepper
  • Canola oil
  • Cornstarch to dust
Flounder Fillets
Instructions
  1. Pre heat oven to 400°
  2. Season Flounder with salt and pepper; dust with cornstarch.  
  3. Sauté until golden and set aside in a glass baking dish.
  4. Sauté onion until clear, add the mushrooms and sauté until brown.  
  5. Add the peppers, garlic and ginger and stir until limp.
  6. Add asparagus, sake, soy sauce, sesame oil and sesame seeds to the pan, bring to a boil.
  7. Pour over the flounder and bake for 10 minutes.  
  8. Serve with rice or other grain.

Filed Under: Finfish, Flounder, Mild Flavor, Spring Recipes

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