Love Flounder? Well here’s a great recipe from Chef Jerome Coleman!
- ¼ c chopped fresh parsley
- 1 medium tomato, peeled and slices
- ½ cup red wine
- ½ tsp salt
- ¼ tsp fresh garlic minced
Combine above ingredients for vinaigrette and let macerate while cutting the following into a fine, even dice:
- ½ red bell pepper
- ½ green bell pepper
- 1 stalk celery
- 1 small carrot
Add all above in ingredients to 1-cup extra virgin olive oil. Add 2tbsp chopped calamata olives.
Lightly season the flounder and dust with fresh parsley. Place in a hot skillet with skin side down. Sear for 2 minutes on one side, than 2-3 min on the other side. Place the Flounder on plate of slice tomatoes slices.
Top with vegetable vinaigrette, than top again with crispy shoestring potatoes.