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Flounder with Mushrooms, Artichokes And Tarragon Sauce

1 cup white rice
4 flounder fillets or other similar white fish fillets
1/2 cup tarragon vinegar
2 teaspoons dried tarragon
2 green onions -- white part thinly sliced and green tops reserved for garnish
2 cups canned -- reduced-salt chicken broth
1 tablespoon butter
1 tablespoon olive oil
10 ounces mushrooms -- sliced
2 tablespoons flour
1/2 cup light sour cream
1 13 1/2 ounce can artichoke hearts in water -- rinsed, drained and quartered

To prepare rice: Make rice according to its directions.

To make broth mixture: Meanwhile, in small saucepan, combine vinegar, tarragon and onion. Bring to a boil. Boil until liquid is nearly evaporated. Add broth. Remove from heat. Set aside.

To prepare fish: In nonstick skillet melt butter over medium heat. Brush tops of fillets with some melted butter. Arrange on broiling pan coated with cooking spray. Season fish with salt and pepper. Set aside. Preheat broiler.

To saute mushrooms: Meanwhile, add oil to remaining butter in skillet. Add mushrooms. Saute over medium-high heat until all mushroom liquid is released and evaporated. Add flour, tossing to coat mushrooms. Cook for 1 minute, tossing occasionally. Add broth mixture. Bring to a boil, stirring often. Boil until liquid is reduced in half.

To broil fish: Broil fillets until flaky and done.

To finish sauce: Remove mushroom mixture from heat. Stir in sour cream until blended. Add artichoke hearts. Heat mixture over low heat until hot.

To serve: Divide rice among 4 warm plates. Top each with fillet and a quarter of sauce. Garnish with reserved green onion tops. Serve immediately.

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