INGREDIENTS
2 scallions, white parts only, chopped
1 tablespoon unsalted butter
1 -2 tablespoon jalapeno, chopped (including seeds)
1/2 cup heavy cream
1/2 teaspoon salt
4 (6 -8 oz.) flounder fillets
1/8 teaspoon black pepper
1/2 cup grape tomatoes, quartered
1 tablespoon cilantro
DIRECTIONS
In a large skillet over medium heat cook the scallions in the butter until softened (3-5 minutes). Add jalapeno, cream and 1/4 teaspoon salt and bring to a simmer.
Pat fish dry then sprinkle with pepper and remaining salt (1/4 teaspoon).
Fold each fillet in half crosswise and place in sauce and cook at a simmer until fish is cooked through (5-10 minutes). Transfer fish to a platter and keep warm.
Add tomatoes and cilantro to sauce in skillet and cook over medium low heat until heated through (1 minute).
Spoon sauce over fish and serve.
