Total Time
Prep 10 mins
Cook 15 mins

I grew up eating deep fried flounder- which was great - but when I came across this recipe my first thought was "Wow" not my mother's flounder. As flounder is not available in many parts of the US, this would also work very well with sole or mild flavored fish fillets. Recipe source: Gourmet (June 2005)

Ingredients Nutrition


  1. In a large skillet over medium heat cook the scallions in the butter until softened (3-5 minutes). Add jalapeno, cream and 1/4 teaspoon salt and bring to a simmer.
  2. Pat fish dry then sprinkle with pepper and remaining salt (1/4 teaspoon).
  3. Fold each filet in half crosswise and place in sauce and cook at a simmer until fish is cooked through (5-10 minutes). Transfer fish to a platter and keep warm.
  4. Add tomatoes and cilantro to sauce in skillet and cook over medium low heat until heated through (1 minute).
  5. Spoon sauce over fish and serve.
Most Helpful

Oh my gosh, I cannot begin to tell you how wonderful this dish tasted! My husband went on and on about how good everything was and when I packed his lunch with the leftovers, he told me to make sure that I put all of the leftover sauce on his fish for today. He really enjoyed it and that is saying something because he usually cringes when I say that I'm making fish. I followed the recipe ingredients as written, except that I didn't add the jalapeno seeds because my kids were also eating this and I didn't want it to be too spicy. I went with the suggestion of another reviewer and broiled the fish instead of poaching it in the sauce. I also seasoned the adult's fish with Tony Chachere's Creole seasoning before broiling. I cannot believe I didn't catch my husband licking his plate with the way he talked about this dish! I will absolutely make this again and again. Thank you for posting!

PSU Lioness March 15, 2012

We had this last night with tilapia which was what I had...what a simple quick recipe! My husband raved, which is rare on fish dishes unless it's fried. I will making this many times in the future...thanks so much for posting ellie!

Gingin7 March 07, 2011

How Totally Wonderful! Perfect flavor, super easy, quick and delish. Followed it to a tee. I did use mangrove snapper, but very similar in texture to flounder, a tender white fish. It was great.

I served it with jasmine rice and steamed green beans I finished off in a saute pan with nothing more than butter, a pinch of red pepper flakes, salt and pepper. Very simple.

The recipe is great, a great combo of flavors and sauce. Perfect!

SarasotaCook December 14, 2010