Haitian Flounder

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.3 cup butter 
• 6 servings jasmine rice hot cooked
• 36 ounce sushi-grade yellowtail flounder 
• 3 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 3 tablespoons juice of lime fresh
• 6 servings lime wedges 
• 0.3 cup olive oil 
• 1 small onion finely chopped
• 0.3 cup orange juice fresh
• 6 servings garnish: parsley fresh chopped
• 1  bell pepper red chopped
• 0.5 teaspoon salt 
• 1  serrano chile chopped
• 3  tomatoes seeded chopped

Equipment

• frying pan

Directions

1. Place flounder fillets in a shallow dish.
2. Sprinkle evenly with lime juice, 1/2 teaspoon salt, and 3 tablespoons chopped fresh parsley.
3. Melt butter over medium-high heat in a skillet large enough to hold all fillets; add olive oil.
4. Add garlic and next 3 ingredients. Saut 3 minutes or until soft.
5. Add tomato, orange juice, remaining 1/2 teaspoon salt, and pepper; bring to a boil.
6. Add fish fillets; reduce heat to medium, and simmer, uncovered, about 10 minutes or until fish flakes with a fork.
7. Place fish on serving plates; spoon sauce evenly over fillets.
8. Garnish, if desired.
9. Serve with jasmine rice and lime wedges.