Original Recipe by Grill Master Steve Adams
Crispy Parmesan Flounder (serves 2)
1 flounder fillet (skin off)
1 Black River Angus Steak
Cooking the Flounder and Steak
1/2 cup fresh grated parmesan cheese
1/2 cup panko bread crumbs
1 pinch Kosher salt
1 fresh grind of pepper
2 eggs lightly beaten in a 9x9dish
1 Tbsp vegetable oil
In a shallow container, combine parmesan, bread crumbs, salt and pepper
Dip flounder in egg wash
Dredge flounder in breadcrumb mixture
Heat a cast iron skillet over medium direct heat
Add oil and fry fish for 2 minutes per side until fish flakes easily with a fork
Steak can cook on the grill over high heat beside the fish for about 2 minutes per side or to desired doneness
When fish and steak are cooked set aside on a warm plate in a warm corner of the BBQ
Use the hot iron skillet to make the mushroom cream sauce
Pepper Cream Sauce
1 tbsp butter 1 Tbsp1Tbsp tbspbutterbutter
3/41 cup finely chopped mushrooms 3/4 1cup cremini cup (250 mL) cremenic mushrooms finely chopped shita
1 Tbsp shallots minced1/4 cup chopped onions 2 Tbsp2
1 clove garlic , minced1 small 1clove garlic minced
6 grape tomatoes split in half
A splash of white wine
1/2 cup whipping cream 1/2 cup whipping cream1/2cc
1 tbsp lemon juice 1 Pinch salt 1Pinch of Kosher salt to taste
Sauté mushrooms, shallots, garlic, cherry tomatoes and pepper, stirring occasionally
Add a splash of white wine
Add whipping cream; reduce one minute or to desired consistency
A generous grind of coarse cracked pepper to taste
PiIn small saucepan, melt butter over medium heat
Add a chopped teaspoon of one of these fresh herbs; dill, tarragon or basil
To serve
Spoon mushroom cream sauce on a warm serving platter
Place crispy parmesan flounder on sauce
Slice steak into strips and lay on sauce
Squeeze a wedge of lemon over fish if desired