Please follow and like us:
| Servings |
People
|
Ingredients
- 12 oz Coleson’s Catch Flounder Fillets thawed
- 1 c red kale blanched shredded
- a bit of butter and oil
- ½ c Onion diced
- ½ c mushroom of choice --- I like crimini sliced
- 1 Tbsp garlic chopped
- ¼ c strong chicken broth
- Salt and Pepper
- Flour to dust
- Oil
Ingredients
|
|
Instructions
- Saute the onion in a combination of butter and oil until tender.
- Add the mushrooms and a bit more butter to saute the mushrooms until brown. If the mushrooms soak up all the butter, add more.
- Add the garlic and cook gently, don't brown, then add chicken broth. Set aside.
- Season and flour the flounder and saute in hot oil until golden.
- Add the kale to the mushroom mixture and heat through and top the flounder with it.
- Serve with rice, quinoa, or couscous.