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Miss Liliane’s Flounder the Haitian Way


Serves 6

6 six-ounce flounder fillets
2 medium limes
3 tablespoons chopped flat leaf parsley
4 tablespoons butter
4 tablespoons olive oil
1 small onion finely chopped
1 tablespoon minced garlic
Freshly ground black pepper
1 small red bell pepper, finely chopped
1 small hot chili pepper, finely chopped
3 tomatoes, peeled, seeded and chopped
1/3 cup freshly squeezed orange juice
Salt and freshly ground black pepper to taste
Chopped flat leaf parsley, for garnish
Lime wedges

Wash the fish fillets with cold water mixed with the juice of 1 lime, Pat dry and place the flounder on a plate. Squeeze the juice of the second lime over the fillets and sprinkle with chopped parsley and lightly salt. Set aside.

In a sauté pan large enough to hold all the fillets, melt the butter and add the olive oil. Sauté the onion, garlic, red bell pepper, and chili over medium heat until vegetables begin to soften, about 3 minutes. Add the tomatoes and orange juice and season with salt and pepper. Bring the sauce to a boil, and add the fish fillets and about one half cup water. Lower the heat to medium and continue simmering (basting frequently) gently for about 10 minutes, or until the fish begins to flake. Carefully remove the fillets with a slotted utensil and place each fillet on a warmed dinner plate. Spoon the sauce from the pan over each serving and garnish fish with chopped parsley and lime wedges. Serve with steamed white, or jasmine rice.

Note: The onions, garlic, chili pepper, and a small amount of flat leaf parsley may be crush together in a mortar and pestle to get a truly “Haitian” effect.

 

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