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Name: Sauteed Flounder with Tomatoes And Olives
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 1/2 ts jalapeno peppers Chopped; 12 oz flounder fillets, fresh (2; 1/2 c tomatoes Chopped, and juices; 1/4 c red onions Thinly-sliced; 1 1/2 ts capers Rinsed; 8 lg green olives, stuffed halved; 1 tb Unsalted butter; 1 Egg beaten; Flour for dredging; Oil to saute

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INGREDIENTS

1 1/2 ts jalapeno peppers ; Chopped
12 oz flounder fillets, fresh ; (2
1/2 c tomatoes ; Chopped, and juices
1/4 c red onions ; Thinly-sliced
1 1/2 ts capers ; Rinsed
8 lg green olives, stuffed ; halved
1 tb Unsalted butter
1 Egg ; beaten
Flour ; for dredging
Oil ; to saute

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emerils 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 - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 Recipe by: Emeril Lagasse

NOTES

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Sauteed Flounder with Tomatoes And Olives

1 1/2 ts jalapeno peppers Chopped
12 oz flounder fillets, fresh (2
1/2 c tomatoes Chopped, and juices
1/4 c red onions Thinly-sliced
1 1/2 ts capers Rinsed
8 lg green olives, stuffed halved
1 tb Unsalted butter
1 Egg beaten
 Flour for dredging
 Oil to saute

* Note: See the "Bayou Blast - {Emerils 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 - http://www.foodtv.com    Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com    09-03-1996    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (324g)
Recipe Makes: 2

Calories: 550
Calories from Fat: 354 (64%)

Amt Per Serving		% DV

	Total Fat 39.3g	52 %
	Saturated Fat 23.2g	116 %
	Monounsaturated Fat 10.3g
	Polyunsanturated Fat 2.3g
Cholesterol 279mg		86 %
Sodium 245.9mg		8 %
Potassium 812.3mg		21 %
Total Carbohydrate 11.9g		4 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 10.7g
Protein 37.3g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 550

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