Sauteed flounder with tomatoes and olives

Quantity		Ingredient
12	ounces	Fresh flounder fillets -; (2 fillets)
		Bayou Blast - {Emeril's Creole Seasoning}; see * Note
		Flour; for dredging
1		Egg; beaten
		Oil; to saute
1	tablespoon	Unsalted butter
1½	teaspoon	Rinsed capers
8	larges	Stuffed green olives; halved
¼	cup	Thinly-sliced red onions
1½	teaspoon	Chopped jalapeno peppers
½	cup	Chopped tomatoes and juices

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Season the flounder fillets with Bayou Blast. Dust with flour and dip into the beaten egg. In a large skillet heat 1 tablespoon of oil over medium heat. Saute the fillets for 3 minutes on each side, or until they are just done. Set aside and keep warm. Wipe out the skillet. In the same skillet, melt the butter, add the capers, olives, onions, jalapenos, tomatoes and juices. Saute for 2 minutes. Top the flounder with the sauteed mixture, and serve. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2255 broadcast 07-29-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-03-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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