Pan Fried Flounder With Caper Almond Dressing
- Ready In:
- 1⁄2 cup almonds, chopped (roasted, salted)
- 1⁄2 cup golden raisin, chopped
- 1⁄4 cup small caper, drained
- 6 tablespoons almond oil or 6 tablespoons canola oil
- 2 tablespoons fresh lemon juice
- 6 tablespoons extra virgin olive oil
- 1⁄2 lb cremini mushroom
- 6 green onions, cut into 2-inch lengths
- kosher salt & freshly ground black pepper
- 32 ounces flounder fillets
- In a bowl, combine almonds, raisins, capers, almond oil, and lemon juice; set aside.
- Heat 2 tablespoons oil in a large skillet over medium high heat; add mushrooms and cook until browned, but tender, about 8 minutes, stirring occasionally.
- Add green onions, season with salt and pepper, and cook until lightly browned, 3 minutes (keep warm).
- Meanwhile, sprinkle fish lightly with salt and let stand 5 minutes; rinse off salt and pat fish dry with paper towels.
- Heat 2 more tablespoons of olive oil in a skillet, over high heat, and cook fish (in batches if necessary, adding more oil as needed), until browned on the bottom; turn fish and cook until opaque, about 2 minutes longer.
- Serve the fish topped with the caper-almond dressing and the mushrooms and green onions along side.
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