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Poached Flounder In Tomato Basil Sauce With a Side Salad
Serves 4
4 “Treasures from the Sea®” frozen Alaskan flounder filets, thawed
1 Tablespoon Kroger butter
1 8 ounce bottle clam juice
(found in the aisle with canned tuna, clams, etc.)
1/4 Cup Arrow Creek Chardonnay
1 3/4 oz. package fresh basil, stems removed.
Coarsely chop or slice into 1/8-inch slivers.
1/4 Cup Private Selection sun-dried tomatoes,
drained on a paper towel, & cut into quarters
Hot cooked rice
Salt and pepper, to taste
1 Lemon, cut lengthwise into wedges
1 Package Fresh Express Italian Salad
1/2 Cup (or to taste) Marie’s Honey-Dijon Vinaigrette Dressing
1 8 ounce package Kroger sunflower seeds (found with nuts), toasted [See Chef’s Tip]
- In a skillet large enough to hold all the fillets in one layer, add the clam juice and wine and bring just to a boil.
- Add the fillets to the skillet, reduce heat to simmer, cover, and cook 2-3 minutes. Turn the fillets over, cover and cook until fish flakes easily when tested with a fork (approximately another 2-3 minutes, depending on the thickness of the fish). Remove fillets, place on a plate, cover, and keep warm.
- Turn up heat to med-high so poaching liquid comes to a rolling boil and reduce the liquid by 2/3, stirring frequently. Reduce heat to simmer, add sliced sun-dried tomatoes and basil, and cook about 1 minute until thickened slightly. Add salt and pepper as needed.
- Add butter, remove pan from heat, and swirl to melt butter. Place fillets over hot rice and top with the tomato basil sauce. Garnish each plate with a lemon wedge (to squeeze over fish).
- Toss the salad with Marie’s dressing and garnish with toasted sunflower seeds.
- Accompany this dish with the remaining Arrow Creek Chardonnay.
Chef’s Tip: Toasting seeds (sunflower, pumpkin, or sesame) brings out their flavor and they keep longer. You can toast seeds in a skillet or oven. Heat a dry skillet over med-high heat for 1 minute. Spread seeds evenly in the skillet and stir constantly until you can smell the aroma and the seeds darken slightly. Don’t let seeds burn. Remove seeds from pan immediately and let cool. Or, heat an oven (or toaster oven) to 300°. Spread the seeds in a single layer on a dry baking sheet and stir periodically until you can smell the aroma and the seeds darken slightly. Remove seeds from baking sheet immediately and let cool. Store toasted seeds in an air-tight container and use to garnish salads, vegetables, or to eat as a snack. |
