By ,
Published December 14, 2016
<b>Ingredients:</b> 1 lb. flounder fillets<br> 1 cup panko crumbs<br> ½ teaspoon paprika<br> 2 tablespoons unsalted butter<br> 2 tablespoons olive oil<br> Salt and freshly ground black pepper <b>Tomato Basil Sauce Ingredients:<br></b>¼ cup freshly washed firmly packed basil leaves<br> 3 tablespoons white wine vinegar<br> ½ cup canned crushed tomatoes<br> 2 tablespoons chopped tarragon<br> 2 tablespoons chopped chives<br> ½ cup sour cream<br> 1 teaspoon Worcestershire sauce<br> 3 green onions, chopped<br> ½ teaspoon dry mustard<br> 1 clove garlic, peeled and crushed<br> freshly ground black pepper to taste<br> ⅛ teaspoon salt or to taste
<b>Step 1:</b> Thoroughly rinse basil leaves to remove all dirt and grit.
<b>Step 2:</b> Chop all other herbs and garlic.
<b>Step 3:</b> Combine all sauce ingredients in a blender until smooth. Set aside.
Place panko in a bowl and season with salt, paprika and then stir to mix.
<b>Step 5:</b> Dredge fish on both sides in the seasoned panko.
<b>Step 6:</b> Melt butter with oil in a large heavy skillet, over medium high heat and when hot put in 2 or 3 fillets at a time, one layer deep.
<b>Step 7:</b> Cook for about 2-3 minutes on each side until lightly golden and flaky.
<b>Step 8:</b> Pour tomato basil sauce over fillets and serve immediately. Garnish with sliced cherry tomatoes if desired.
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