ALMOND BROWN BUTTER WITH FISH FILLETS Makes 4 servings.
4 flounder fish fillets, patted dry
2 tbs chopped flat leaf parsley
3 tbs butter
1 tbs balsamic vinegar
1 bunch Swiss chard, leaves and stems chopped separately
1 lemon, cut into 6 wedges
1/4 cup slivered almonds, toasted
Salt and Pepper
2 cloves garlic, chopped
3 1/2 tbs olive oil
In a skillet, heat 1 1/2 tbs oil. Add Swiss chard stems, cook until softened. Stir in garlic, chard leaves and vinegar, season with salt and pepper. Cook until leaves are wilted. Transfer to a bowl and cover loosely. Wipe skillet clean. In a saucepan, melt butter and cook until browned.
---Remove from heat and stir in almonds, parsley, juice of 2 lemon wedges and a pinch salt. In reserved skillet, heat remaining oil. Season fish, add to pan and cook until light golden. Spoon almond brown butter over fish. SERVE with chard and remaining lemon wedges...
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