Becky: Iron Chef Blogger Challenge Alcohol

Flounder with Mushrooms and Wine

-1 pound flounder, sole or other delicate fish fillets, about 3/4 inch thick
-1/2 teaspoon paprika
-1/2 teaspoon salt
-1/8 teaspoon pepper
-1 tablespoon butter or stick margarine
-1/2 cup sliced mushrooms
-1/3 cup sliced leeks
-1/3 cup dry white wine or chicken broth
-1/4 cup sliced almonds
-1 tablespoon grated Parmesan cheese

1. Heat oven to 375.
2. If fish fillets are large, cut into 4 serving pieces. Arrange in ungreased square baking dish, 8 X 8 X 2 inches. Sprinkle with paprika, salt and pepper.
3. Melt butter in 10-inch skillet over medium heat. Cook mushrooms and leeks in butter, stirring occasionally, until leeks are tender. Stir in wine. Pour mushroom mixture over fish. Sprinkle with almonds and cheese.
4. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.
4 SERVINGS

This recipe came from the Betty Crocker's Big Red Cookbook. Since most of my recent recipes have been chicken dishes, I decided to try a fish recipe this time. I thought this recipe sounded particularly appropriate because I currently have plenty of white wine in my refrigerator. I had also never tried leeks before so I was excited to make this.
I chose sole for the fish fillets because I could not find flounder at the grocery store where I always shop. The only complaint I have about using sole is the fact that it breaks so easily. When I was done baking the fish, it was impossible to take the fillets out of the baking dish without them crumbling into pieces. Also, I only had slivered almonds on hand so rather than spend extra money to buy sliced almonds, I just used the slivered onces instead.
All in all I do recommend this recipe. It was very easy to prepare, and fast as well. I had no idea that leeks were in the onion family and that they separate into rings when you slice them. I always imagined leeks to be solid and to have a bland taste, so I was surprised to find that they were so similar to onions in taste and texture.The white wine also gave the fish a very strong, distinctive flavor. I enjoyed it, although my husband on the other hand wouldn't even try it because he doesn't like seafood, among many other foods. I would definitely make this dish again for myself, however :)