1-6-14 Pistachio crusted Flounder with Brussel Sprouts.

You are going to love this dish.  It really is simple to prepare & cook, literally takes 15 minutes and a couple of good frying pans and two spots on the stove.

Brussel Sprouts, sauteed and splashed with Sweet Hungarian Paprika.
Ingredients:

• 20 Brussel Sprouts.
• 1 small yellow onion (finely diced).
• White Wine (whatever is in the fridge is fine).
• 1 tbsp. Sweet Hungarian Paprika.

 Cut the sprouts in half (on the long side), place cut side down in a hot pan with EVOO and add the diced onion.  Cook till sprouts start to brown (should take 5 minutes), add the wine and sprinkle in the Paprika.  Sautee for another 10 minutes. 


Pistachio crusted Flounder.
Ingredients:

• 2 filets of Flounder.
• 4 oz of shelled and pulverized Pistachio nuts.
• 3 eggs.
• 1/2 cup flour.
• 1/2 cup bread crumbs (we use the generic stuff out of the fibre canister).

Mix the bread crumbs and Pistachios into a zip-loc gallon size bag.  Drench filets into flour, then egg and then let sit in zip-loc for 5 minutes.  Heat 2nd pan, add in EVOO.....heat then add in fish filets.  Turn once, takes about 6 minutes per side.  Pull and place on paper-towels to absorb any residual Olive Oil.  Plate fish and sprouts.....you will love the taste of the two together.  Thank you California for the Pistachios !!!