HERBED BROILED FLOUNDER WITH MUSHROOMS
YIELD: 4 Portions
INGREDIENTS
• 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
DIRECTIONS
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 (www.mushroomcouncil.com)
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