(Harry's Continental Kitchens, Longboat Key, Florida)


Hot Flounder Salad
(Serves 6)
Harry says he concocted this recipe to stretch a flounder he caught that was too small for dinner.

1 cup olive oil
2 lbs. flounder fillets, cut in 3 inch pieces
2 rounded Tablespoons finely chopped shallots
2 cups diced, peeled and seeded tomatoes
1/2 cup fresh lemon juice
2 tablespoons sugar
1 tablespoon coarsely chopped fresh basil
1/4 cup white wine
3/4 lb. fresh spinach
Chopped scallions and sliced toasted almonds, if desired
Flour, salt and pepper

Wash and dry spinach and divide into six serving bowls. Dust flounder with flour and sprinkle with salt and pepper. Sauté fish in hot olive oil until lightly browned, turning once to cook thoroughly and brown evenly. Drain and arrange over spinach.
Add shallots to the hot oil remaining in the pan, stir a few seconds, and add tomatoes, lemon juice, sugar and basil. Stir, then add wine. Boil rapidly 2-3 minutes. Tomatoes should be cooked through but remain firm. Spoon sauce over and around fillets and spinach.
Garnish with chopped scallions and toasted almonds and serve hot for a first course, a luncheon entree or a light supper.


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