Flounder With Tomato Onion Ragout For One Recipes

FIRE ROASTED WHOLE FLOUNDER WITH YELLOW TOMATO VINAIGRETTE

Steps:

• Place tomatoes, onion, garlic, vinegar and basil in a blender and blend until smooth. Slowly add the olive oil and season with salt and pepper to taste. Place in squeeze bottles.
• Preheat grill. Brush flounder with olive oil and season with salt and pepper to taste. Grill on each side for 4 to 5 minutes or until cooked through.

TOMATO AND BASIL FLOUNDER

Steps:

• Coat a large saute pan with oil.
• Saute, over medium heat, onion and garlic until onions are translucent. Add peppers. Cook approx. 2 minutes. Then add tomatoes and 1/4 cup water. Season with salt and black pepper to taste. Add oregano and basil. Cook for approximately 10 minutes, contents should be juicy. Add asparagus. Cook another 5 minutes.
• Rinse fish in cold water. Season with a pinch of salt, black pepper, oregano, and garlic powder. Separate ingredients in saute pan. Push all solid ingredients to one side. Gently lay fish in hot liquid, try not to let fillets overlap. Cover. Cook 5 to 10 minutes depending on thickness of fillets.
• When fillets become a milky white, they are done. Garnish with parsley.

FLOUNDER WITH TOMATO-ONION RAGOUT FOR ONE

Steps:

• In 10-inch nonstick skillet, heat 1/2 tsp oil over medium heat. Add onion and cook, stirring occasionally until lightly browned, 1-2 minutes. Add tomatoes and cook, stirring occasionally until slightly collapsed, 30-60 seconds. Remove skillet from heat. Add vinegar, stir to combine. Season with salt and pepper. Remove to bowl, cover and keep warm. FLOUNDER: Wipe skillet clean with paper towel. Place 1 tsp oil in pan and heat over medium-high heat. Season fish with salt and pepper, place in skillet. Tuck the tail of flounder underneath to make it one thickness. Cook until lightly brown, about 2 minutes. With wide metal spatula, carefully turn fish over. Cook until opaque throughout about 1 minutes. Transfer to dinner plate, cover with ragout and parsley.

FRIED TOMATO, ONION, AND MUSHROOM RAGOUT

Steps:

• Heat the olive oil in a large skillet over medium heat, and cook and stir the onion for about 5 minutes, until translucent. Add the tomato wedges and mushrooms, and simmer, stirring occasionally, for about 20 minutes, until the tomatoes and mushrooms are cooked through and the sauce is reduced and thickened.
• Sprinkle on the basil, salt and pepper, and stir to combine.

BAKED FLOUNDER WITH TOMATO CAPER SAUCE

Steps:

• Preheat oven to 425°F.
• Make sauce:
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and fennel, stirring, until golden, about 8 minutes. Add garlic and sauté, stirring, 30 seconds. Add tomatoes and wine and simmer briskly until liquid is reduced by one third, about 5 minutes. Stir in capers, salt, and pepper, then transfer to a 2-quart gratin dish or other wide shallow baking dish.
• Prepare flounder:
• Stir together bread crumbs, butter, salt, and pepper with a fork until combined. Season flounder with salt and pepper, then roll each fillet, skinned side up, into a cylinder and arrange, seam side down, on top of sauce. Gently press bread crumbs onto flounder.
• Drizzle wine carefully around fish into sauce (not over fish) and bake in middle of oven until fish is just cooked through, 20 to 25 minutes.