Sand Dollar Flounder

Boy, does this recipe take me back. This one actually comes from a girl’s night out – gosh, over 15 years ago. Back when I lived in Texas, we got together one night and made this, and I remember it was about that time that I started to discover cooking. Also, the girls made additions and alterations as we cooked – THAT thought had NEVER occurred to me! LOL Now I hardly make the same recipe twice. Here is that original recipe from Southern Living.

Sand Dollar Flounder

½ c flour, seasoned to taste with salt and pepper
1 ½-2 lb flounder
3 T butter
1 T olive oil
1/3 c Cognac
2 cloves garlic
2 T fresh parsley
½ c heavy cream
½ c crab
2 T fresh, grated Parmesan

That girl’s night, we also added some green onions and fresh mushrooms, coarsely chopped.

Reheat broiler. Coat the fish in flour, shaking of excess, and cook in butter and oil over med-high heat until done (2-3 min per side). Transfer the fish to a warmed platter or bake sheet.

Pour the Cognac into the frying pan and put on high heat. Deglaze by stirring up any browned bits from the bottom of the pan. Reduce the Cognac slightly, then add the garlic, parsley, cream, green onions and mushrooms. Cook, stirring, until slightly thickened (2-3 min) Reduce heat to med-low, add crab, and heat gently.

Using a slotted spoon, to the fish with the crab, then spoon sauce over the top. Dust lightly with the cheese and put under the broiler for 15 sec to glaze the top. Serve immediately.

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