Flounder With Grapes and Champagne
Serves 2. Recipe is by Cynthia L. Nobles.
2 (6-oz.) flounder fillets
1/4 cup all-purpose flour
4 tbls. butter, divided
1/2 cup Champagne (or white wine)
1/4 cup heavy cream
1 cup grapes
Few grindings of white pepper
2 tbls. chopped green onion
1. Rinse flounder, wipe dry and sprinkle with Creole seasoning. Dredge in flour. Set aside.
2. Heat 2 tablespoons butter in a skillet over medium heat until hot but not smoking. Place flounder in skillet and cook 3 minutes per side. Remove flounder from pan and keep warm.
3. Add Champagne to skillet, turn heat to high and reduce by half. Add remaining 2 tablespoons butter, cream, grapes and pepper, and simmer until thickened.
4. Spoon sauce over fillets and sprinkle with green onion.