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Cooking Light, January 1999
So, to finish up the flounder we have in the freezer, I made this with it instead of tilapia. I had to cut the recipe down as I was only going to make one portion. Due to the new schedule, I have to make all fish recipes as a single serving. It’s going to be a PITA in the long run I’m sure.
There wasn’t as much of a sherry taste to the sauce as I thought there would be. I will add more next time I make this. It would be a good sauce for chicken or pork, too. This will probably go on the make again list. It was pretty easy and tasty, but I will probably add more sherry.
Measuring cups and spoons
Large nonstick skillet