Thread: Grilled Flounder with Sage, Capers, and Lemon

I made this recipe last night with some Sole since that's what was available at our local seafood market here in St. Louis. Got it from a recipe book a family friend gave me a few years ago. It was absolutely delicious. Also, it's really not grilled, but whatever. That's what the recipe calls it.

8 (2.5 ounce) fresh fluke, flounder, or sole fillets.
Salt
Freshly Ground Pepper
1 Lemon
8 Large Fresh Sage Leaves
2 TBSP Extra Virgin Olive Oil
1/4 Cup Slivered Almonds, toasted
2 Pickled Hot Cherry Peppers, chopped
8 Green Olives, pitted and chopped
2 TBSP Nonpareil Capers, lightly chopped
1 TBSP Minced Shallots

Preheat the serving platters or plates.

Lay the fillets out on a work surface and season with salt and pepper.

Grate a little lemon zest over each fillet.

Lay the sage leaves evenly down the middle of each fillet.

Heat 1/2 TBSP olive oil in in nonstick skillet over high heat.

Place fish in the skillet and cook until light brown on bottom, about 2 minutes. Flip the fillets and turn off the heat while they continue to cook slowly.

Zest half of the lemon into a large bowl and squeeze in the juice from the lemon.

Add the remaining olive oil, almonds, peppers, capers, olives, and shallots.

Place the fluke/flounder/sole on the warmed serving platters and spoon the dressing evenly over the fish.