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YIELD: 4 Portions


    • 8.00 oz. Fresh white Mushrooms
    • 2.00 medium Tomatoes
    • 1.00 tbs. Vegetable Oil
    • 0.67 cup Onion, coarsely chopped
    • 1.00 clove Garlic, crushed
    • 1.00 tsp. Oregano Leaves, crushed
    • 0.25 tsp. Ground Black Pepper
    • 4.00 -4 oz. Flounder Filets


Preheat broiler to hot.

Rinse, pat dry and slice mushrooms (makes about 2 ¾ cups); set aside.

Core tomatoes. Cut 1 of the tomatoes into 4 slices; dice remaining tomato (makes about 1 cup); set aside.

In a medium skillet heat oil until hot.
Add onion, garlic, oregano, black pepper, reserved mushrooms and diced tomato. Sauté until mushrooms are tender, about 5 minutes; remove from heat.

Place fish in a single layer on a greased baking pan.

Spoon mixture over fish.

Top each filet with a reserved tomato slice (brush lightly with oil, if desired).

Broil 3 inches from heat source until fish flakes easily when tested with a fork, 3 to 5 minutes. 

The Mushroom Council (

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