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 9”x9”dish

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