Sauteed Flounder with Tomatoes and Olives
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  • 2 6oz. portions Foley Fresh flounder fillets
  • Creole spice
  • flour for dredging
  • 1 egg, beaten
  • oil to saute
  • 1 tablespoon unsalted butter
  • 1-1/2 teaspoons rinsed capers
  • 8 large stuffed green olives, halved
  • 1/4 cup thinly sliced red onions
  • 1-1/2 teaspoons chopped jalapeno peppers
  • 1/2 cup chopped tomato and juices

Season the flounder fillets with Creole spice. Dust with flour and dip into beaten egg. In a large skillet heat 1 teaspoon of oil over medium heat. Sauté the fillets for 3 minutes on each side, or until they are just done. Set aside and keep warm. Wipe out the skillet. In the same skillet, melt the butter and the capers, olives, jalapenos, tomatoes and juice. Saute for 2 minutes. Top the flounder with the sautéed mixture and serve.

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